Ingredients
Makes about 1 1/2 cups
Combine 11/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD:Can be made 2 days ahead.Cover and chill. Serve chilled or rewarm before serving, if desired.
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Reviews (14)
Back to TopThis makes a lot of sauce. Tastes very blueberry and lemony. I followed the recipe except no crushing of the last half of blueberries. I made it to go with the Lemon Cornmeal Cake. This would be great with pancakes, waffles, vanilla ice cream and cheesecake in addition to regular cakes. So easy and delicious. Thank you.
momnado
coronado, ca
2/18/2019
I made this today (for the lemon cornmeal cake with lemon glaze) with fresh blueberries and it came out perfectly. I did not crush any of the blueberries, I thought it came out just as nice (and a little prettier) as is.
dpaget
Scottsdale AZ
1/13/2013
Great recipe. I made the following substitutions and it still worked very well: Substituted 1/2 cup flour with whole wheat Substituted 1/4 cup butter with apple sauce Used brown sugar, and reduced quantity to about half a cup Added rind from 2 lemons Added 1/2 lemon juice to batter. Also added 1tsp poppy seeds.
Anonymous
Chicago
4/22/2010
I used frozen blueberries and maybe that's the difference but my sauce never got syrupy. The sauce itself was just okay... I made it for the lemon cornmeal cake which I felt didn't need the sauce. I will definitely be making the cake again soon but sans the blueberry sauce.
Anonymous
New York, NY
3/1/2010
Really good over lemon ice cream
Anonymous
San Mateo, CA
11/27/2009
I don't know what went wrong...mine NEVER got syrupy. Honestly, it was tasty, but more trouble than it was worth.
Anonymous
san diego, ca
9/23/2009
Was delicious with fresh berries. I cooked the blueberries longer and still didn't get to a "syrup" consistency, but it was still great with the cake. I used all of the glaze and found it to be a bit overwhelming. I wouldn't change the recipe, but would use less next time.
carlablalock
Palo Alto, CA
6/23/2009
I used fresh blueberries and much less sugar, and it was a perfect topping for the lemon cornmeal cake.
Anonymous
Arlington, VA
5/25/2009
WONDERFUL PAIRING with the lemon cormeal cake. The sauce came out perfectly, had a very nice consistency. I did cut the recipe in half and it was plenty to serve w/ the cake, although leftovers would be great on anything!...waffles, pancakes. Will def make again.
AE27
MINNEAPOLIS, MN
5/4/2009
This goes perfectly with the cake. I made it with frozen blueberries and didn't find them to be a problem at all.
Anonymous
4/25/2009
Delicious and perfect with the cake. I cut the sugar in half and added more lemon juice. Especially like the extra pop of the berries added at the end.
Anonymous
WI
4/13/2009
I must have cooked this for at least 20 minutes and it never got syrupy. I did use frozen blueberries and I don't know if that made a difference. It tasted ok but I wouldn't bother making it again.
Anonymous
New York, NY
4/12/2009
This is a great sauce. I liked just boiling it enough to crush the berries and then adding in the rest at the end. The flavor and consistency were great. We still have some in the fridge and will have it with ice cream, on pancakes or waffles. I used frozen blueberries that I picked last summer and they were perfect. I didn't find them chewy. Maybe the store bought frozen is different from fresh frozen.
shushin
CT
4/8/2009
I would highly suggest using fresh blueberries, as the frozen ones I used in cooking ended up chewy in the end. I ended the recipe with fresh berries and those were fine. Overall taste was good, but texture would likely improve with all fresh berries.
Anonymous
4/1/2009
