Blueberry Sauce Three Ways

Blueberries just happen to be one of the best fruits to cook with, at least for me.  You can use this sauce over ice cream, pound cake or see Cheese Blintzes with a Blueberry Sauce.

Blueberry Sauce

  • 1/4 cup orange juice, freshly squeezed if possible (3-4 oranges depending on their size)
  • 2/3 cup sugar (I do not use this much especially if you do not use fresh oranges)
  • 1 tbsp. cornstarch
  • 4 half-pints fresh blueberries, picked over and stems removed
  • 1 tsp. lemon zest, grated
  • 1 tbsp. lemon juice, freshly squeezed

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil over medium heat, stirring occasionally.  When the mixture has thickened, add the blueberries and simmer for 5 minutes.  The berries will pop open and release their juices.  Stir in the lemon juice and zest.  Let cool before serving as it will thicken more.

Recipe by

Yum – served over pound cake!

Weight Watcher's Blueberry Sauce

Weight Watcher’s Blueberry Sauce:

  • 1 pint blueberries
  • 1/2 cup confectioners’ sugar
  • 2 tbsp. water
  • 2 tsp. lime juice

Combine the blueberries, sugar and water in a saucepan and set over medium heat.  Cook, stirring occasionally, until berries soften and mixture starts to thicken, about 5 minutes.  Add lime juice and cool to room temperature.  This sauce can be refrigerated for up to 1 week.

This third recipe I wrote down on a Post-It and I have forgotten where it came from.  I liked it because of the maple syrup – a favorite ingredient!

Recipe by

Maple Syrup Blueberry Sauce

Maple Syrup Blueberry Sauce:

  • 2 pints blueberries
  • 1/4 cup maple syrup
  • pinch of salt

Combine the ingredients in a small saucepan, bring to a boil and cook for about 10 minutes, or just until the blueberries are starting to pop!

Recipe by

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