This Easy Blueberry Sauce is fast and flavorful! Make it with fresh or frozen blueberries and serve it hot or cold! The perfect adornment for cakes, tarts, pies, pavlovas, and so much more!
One thing every good pastry chef knows is the power of a good sauce. The right sauce can pull together all the other elements of a dessert into one harmonious dish.
This easy blueberry sauce is as versatile as it is simple. It’s balance of tart and sweet will elevate and compliment so many dishes!
How to serve Easy Blueberry Sauce?:
Let me count the ways!
- A simple garnish for cakes: Add a spoonful to compliment this angel food cake, almond cake or classic white cake. It adds a pop of color and a fruity, saucy component.
- A filling for cupcakes: fill this coconut cupcake, vanilla cupcake or lemon cupcake. You’ll want to thicken the sauce more, by cooking it longer for this application. Otherwise the juices will soak unattractively into the cupcake.
- Make a lemon bar a full dessert with this easy blueberry sauce! The undeniably perfect tart finish to dinner.
- Pour it over ice cream for a healthier alternative to chocolate sauce. Or pour it on with the chocolate sauce, I’m not judging!
- Add it to your morning yogurt! Bonus points for a crumble of honey granola! Now that is a breakfast worth getting up for.
- Bake up a light airy pavlova and top it with some lemon curd and a particularly generous spoonful of this blueberry sauce and you’ve got an elegant, showstopping dessert! {What is a pavlova? So glad you asked! After people find out I am a pastry chef IRL, their next question usually is, “What is your favorite dessert?” as if I could indeed choose a favorite amongst my children?! Don’t tell the others, but pavlovas with lemon curd and macerated berries are my favorite! Bonus points for making a giant Lemon Berry Pavlova Cake!}
Easy Blueberry Sauce
This Easy Blueberry Sauce is fast and flavorful! Make it with fresh or frozen blueberries and serve it hot or cold! The perfect adornment for cakes, tarts, pies, pavlovas, and so much more!
Ingredients
- 1 pint Blueberries (fresh or frozen)
- 1 lemon (zested)
- 1 lemon (juiced)
- ¼ cup sugar (57.5 g)
Instructions
- It a small sauce pot, combine all the ingredients. Don’t forget to zest before you juice! It’s not impossible the other way around but not nearly as enjoyable.
- Give those a quick stir, and grab a blueberry and taste it. Adjust the amount of lemon or sugar to your taste.
- Turn the heat on medium-low and allow the blueberries to begin releasing their juices or thawing if frozen.
- Increase heat to medium and cook until blueberries begin to pop and the sauce starts to thicken. You can make this as thick or as thin as you would like. It will cook down to a jam if you let it. Test by running your finger through the sauce on the back of a spoon. It will hold a line.
- Cool or use hot.
Video Instructions
Notes
This can be made up to 2 weeks in advance if you cool it quickly (to 40F in under 2 hours). Store sealed in the refrigerator.
Make as large or a small a batch as you would like.
Make as large or a small a batch as you would like.
Tried this recipe?Mention @cheflindseyfarr
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