Easy Blueberry Lemon (or Lime) Sauce
Spoon this luscious blueberry sauce over oatmeal, yogurt, cheesecake, pancakes, vanilla ice cream, or use as a layer in a breakfast parfait. While it may be enjoyed straight from the pan, the flavors will improve as the sauce sits overnight.

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


  1. Combine all of the ingredients in a medium saucepan. Bring to a boil over medium heat, stirring regularly.
  2. 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.)
  3. 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.

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