Blueberry Sauce

Blueberry Sauce

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Sometimes, you just need a little Blueberry Sauce. When you make pancakes or french toast and are bored with maple syrup-use blueberry sauce. When that vanilla ice cream looks bare and you need a change from hot fudge-use blueberry sauce. When you want a change from orange or cherry sauce for duck (or chicken)-use blueberry sauce. And, last but not least-when you’re serving blintzes (homemade or bought), add blueberry sauce. I based this sauce on frozen blueberries so they’re readily available and sweet all year round. It takes just moments to make and is not too sweet. Enjoy!

Prep time: 5 minutes

Blueberry Sauce

By Gloria Kobrin Published: September 12, 2016

  • Yield:

  • 1 2/3 cups


  • 1 15 ounce bag frozen blueberries defrosted
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch substitute potato starch on Passover


  • saucepan
  • wooden spoon


  1. Pour defrosted blueberries into saucepan. Mix sugar, cinnamon and cornstarch together. Bring blueberries to a boil. Add sugar mixture and stir until sauce thickens somewhat. You want a relatively thick sauce that pours easily. Remove from heat and use immediately. If you prefer to store it: cool the blueberry sauce completely and place a sheet of plastic wrap directly on top of the sauce. Place in fridge until you need it.