Breakfast Blueberry Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 23, 2014
I used fresh blueberries. I little less sugar and a little more blueberries plus a small amount of cornstarch. It was Delicious.
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Cooking Level: Intermediate

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Reviewed: May 18, 2014
This is a good base recipe to help you figure out what you like. I find that this recipe is too sweet with not enough blueberries; I also find that it is a bit thin. Below is how I I have changed it to make it less sweet and thicker. With the addition of mixing the water and corn starch first, the directions are still the same. 1/2c water 1/2 T corn starch 1/4 c packed brown sugar 1c frozen blueberries 1t vanilla extract 1t almod extract
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Reviewed: Mar. 26, 2014
Made this with our pan cakes! What can I say, delicious!!! Felt like licking the bowl...
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Cooking Level: Expert

Reviewed: Dec. 14, 2013
Soo yummy. I poured it over waffles for my family, and every last plate was licked clean. It was very sweet, which was NOT a problem for me. Others might want to add a pinch of salt to counteract the sweetness.
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Reviewed: Oct. 24, 2013
I tried this recipe because I was out of OJ for traditional blueberry sauce. I did add a teaspoon of orange extract with the water. The sauce ended up very thin so I added in two teaspoons of corn starch. This thickened it up nicely. Sprinkled some nutmeg on and it was ready to go. So good that I will use this as my go to blueberry sauce recipe.
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Reviewed: Aug. 16, 2013
I cut the water back by a teaspoon and added in a teaspoon of pure vanilla extract. My sauce was a little runny, next time I would cut the water back a little for a thicker sauce. I made this to go over a copycat recipe of Denny's french toast--the kids are still talking about it.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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