It's easy to make fresh and homemade blueberry sauce! A few minutes of cooking and you'll be spooning this fruit compote over pound cake, cheesecake, pancakes, ice cream, and more.
Keyword blueberry sauce
Prep Time 3minutes
Cook Time 12minutes
Total Time 15minutes
1/3cuppacked light brown sugar
Combine the 2 tablespoons of water with the brown sugar in a saucepan and bring to a boil. Boil for 1-2 minutes to dissolve the sugar.
Add the blueberries and allspice. Bring back to a boil then lower the heat to a simmer and cook 8-10 minutes.
Mix the cornstarch with the 1 tablespoon of water. Then stir it into the blueberries. Bring back to a simmer and cook for 1 minute to thicken.
Take the blueberry sauce off the heat and stir in the vanilla.
Serve warm or let cool to room temperature and then refrigerate, covered, for up to one week. The sauce will thicken as it cools. (If you want to serve it over pancakes or as a warm dessert sauce, you can heat it back up on the stove or in the microwave.)
Frozen berries: You can substitute frozen berries for the fresh. Let the blueberries thaw, then discard the liquid and use the berries.
Storing the blueberry sauce: You can store the sauce for 1 week in the refrigerator or freeze it for up to 2 months.
Thickening: Either arrowroot or tapioca flour can be subbed into the recipe 1:1 for the cornstarch. Use them the same way and mix with water.