Ingredients20 m servings 77
- Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.
- Cook's Notes:
- Use 1/4 cup water if making this sauce with frozen blueberries.
- For a thicker sauce, add 1 teaspoon cornstarch.
Per Serving: 77 calories; 0.1 19.7 0.1 0 < 1 Full nutrition
ReviewsRead all reviews 10
OMG this sauce is so easy& quick! I made it with Splenda for hubby as he is Diabetic now to top his sugar free cheesecake!
I've made this many times over the years, so simple but I use less sugar......measuring all else is subjective.Especially if someone-ahem- already ate a handful or two. :-)
Awesome! Made it for waffles. I used blackberries instead of blueberries and I mashed them while cooking. Double the ingredients if you are making for mroe than a couple of people. I will neve...
I needed a small amount of sauce for a refrigerator pie topping. I made it exactly as written, using frozen blueberries. It was good. Will use this recipe again with a couple of changes. I will ...
I used 1/4C sugar. Don't forget to sift the cornstarch in, otherwise it will get clumpy and look weird.
This is so easy and very good the only thing I did differently was add a little less sugar. Definitely going to keep this one