It’s easy to pass over “component” recipes like sauces, dressings, and other condiments in favor of recipes that produce the whole meal. Time is always at a premium, and it can be hard enough to get dinner on the table without worrying about…blueberry sauce? Well this easy, versatile recipe might just be reason to rethink.
When I take a few minutes to mix up a homemade vinaigrette, it often ends up doing double duty, morphing its way from salad dressing to pasta sauce or marinade for chicken. Flavor should rule the day with a homemade condiment, and there are lots of examples of REALLY EASY DINNERS on this blog, like this satisfying pasta dish and this summery grilled chicken dinner.
The following quick-to-prepare blueberry sauce fills a similar void in the breakfast category. Suddenly, a boring bowl of stovetop oatmeal is worth waking up for, and my kids actually ask for breakfast parfaits. It’s awesomesauce I tell you!
This sauce is also your friend when you buy a pint of blueberries, only to open the package and find they are a wee bit squishy. That said, this sauce may absolutely be made with frozen berries and will provide a sweet taste of summer when 70 and 80 degree days are but a distant memory.
Once you see how easy it is to whip up a batch, you might just find ways to flavor other wholesome meals. I have mentioned a few more ideas below…but I’m also thinking overnight oats, a summer version of this Winter Porridge (or this one). Feel free to add to the list!
Yield: approximately 1 cup
- 2 cups fresh or frozen blueberries (one 10-ounce bag if using frozen; no need to thaw)
- 3 tablespoons water
- 1/4 cup (48 grams) granulated sugar*
- 2 teaspoons freshly squeezed lemon OR lime juice plus the zest of half the lemon or lime
- Combine all of the ingredients in a medium saucepan. Bring to a boil over medium heat, stirring regularly.
- Reduce the heat to maintain a simmer, and cook, stirring regularly, until the berries have broken down and the mixture has thickened, about 10 minutes. (Note: The sauce will continue to thicken as it cools, so it should still be a little soupy at the end of the cooking time.)
- Serve warm, or cool and then transfer the sauce to a jar or airtight container and refrigerate until ready to use. Gently reheat if desired for use on pancakes, waffles, oatmeal, cheesecake, yogurt, etc.
- *If you are watching your sugar consumption, you may reduce the added sugar to taste or substitute with a sweetener of choice. I like the neutral flavor of sugar here, but agave and stevia would be good options. (If using stevia, use a brand that you know you like, as some brands are cut with other ingredients that effects the taste. Also, stevia's sweetness is quite concentrated, so a very small amount would be needed.)
- Wild blueberries will produce a slightly thicker sauce than regular, cultivated blueberries because of the greater ratio of skin to juicy insides, but either variety works well and both taste great. If you find the sauce is a little thicker than you prefer after it cools, you may thin with water or freshly squeezed orange juice.