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You will love my quick and easy blueberry sauce. It's perfect for ice cream, pancakes, and as a topping on some deliciously good pound cake!

I have found my all time new favorite sauce that I have been using on EVERYTHING lately. This delicious quick and easy blueberry sauce takes minutes to prepare. The longer it cooks, the thicker and more flavorful it gets.

This easy blueberry sauce is made with fresh blueberries, sugar, vanilla, and corn starch. Thick, sweet, and perfect for topping pancakes.

I love using fresh blueberries for this, but you can use frozen too.

I have never really been a big fan of blueberries like this until this summer when I was introduced to Ranier Fruit and their organic blueberries. The flavor was just so much more intense than the blueberries I get at the store.

To make this dish you need,

• 3 cups blueberries (fresh or frozen)
• 1 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
• 1/2 teaspoon vanilla

Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.

Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

You will love this quick and easy blueberry sauce so much! Like I said — put it on top of pancakes, pound cake, or even on top of ice cream. It is simply delicious.

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Quick and Easy Blueberry Sauce

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Ingredients

• 3 cups blueberries, fresh or frozen
• 1 cup water
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch dissolved into 3 tablespoons water
• 1/2 teaspoon vanilla

Instructions

1. Place 1 1/2 cups blueberries in a small saucepan. Cover with water and add sugar and vanilla. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
2. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick.
3. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold.

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