Easy Blueberry Sauce
Lemons complement blueberries, but the use of orange adds a complementary citrus flavor with natural sweetness, thereby keeping the amount of added sugar to a minimum.

This sauce is delicious any time. However, because I only like fresh blueberries when they are plump and firm, this is my solution to a container of blueberries that's a little squishy. That said, this sauce may absolutely be made with frozen berries. Stir into yogurt or oatmeal, drizzle over pancakes, waffles, or even cheesecake. For best flavor, prepare this sauce a day before needed. It is tasty right away, but the orange and blueberry flavors meld and become extra special over time.

Yields 1 1/2 cups sauce


  • 2 cups fresh or frozen blueberries
  • 1/2 cup freshly squeezed orange juice, divided
  • 1/4 cup sugar
  • 2 teaspoons arrowroot powder or cornstarch*


  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup orange juice, and sugar. Bring to a boil, stirring regularly.
  2. In a cup or small bowl, mix together the arrowroot or cornstarch and 1/4 cup cold water. Stir the mixture into the blueberries. Simmer, stirring often, until the berries have broken down a bit and the mixture has thickened, about 10 minutes. Remove from the heat. Cool, transfer to a jar or other airtight container, and refrigerate until ready to use. Reheat as desired for use on pancakes, oatmeal, cheesecake, yogurt, etc.


  • * If you prefer a thicker sauce, mix another teaspoon of arrowroot or cornstarch with a couple of teaspoons of water, and stir into the syrup. Simmer another minute or two.

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