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Blueberry Topping

Rated as 4.17 out of 5 Stars

"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."
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Ingredients

20 m servings 390
Original recipe yields 8 servings (6 cups)

Directions

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  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

Nutrition Facts


Per Serving: 390 calories; 0.6 100.5 1.3 0 2 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.

Most helpful critical review

I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though,...

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Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.

This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I...

This was very good, I did add some cornstarch to thicken it a little.

Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides, we like a sauce with texture. Added ...

I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though,...

Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear

As the person who posted this recipe, I've found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the re...

Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream...YUM!

Delicious and easy! Great for topping off any kind of breakfast, including toast, waffles, and pancakes!