Summer Blueberry Sauce


  • 1/3 cup sugar
  • 1 Tbsp cornstarch
  • ½ cup water
  • 1 tsp lemon juice
  • 1 ½ cups fresh or frozen blueberries


  • Combine sugar and cornstarch in a medium saucepan; stir in water and lemon juice; bring to a boil, reduce heat and simmer, stirring constantly until thickened and clear.
  • Stir in blueberries and simmer 2 minutes more.
  • Cool before serving.  Makes about 1 ¾ cups.

Note:  This sauce may be refrigerated for two weeks or frozen for one year.Recipe Courtesy of Klassen Blueberries

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