Heavenly Warm Blueberry Sauce for ice cream, cakes and pies!
Nothing. NOTHING. Tastes better on vanilla ice cream than warm blueberry sauce.
Made with fresh summer berries, this simple topping takes less than ten minutes to prepare, yet makes all the difference on your desserts!
I cook this Warm Blueberry Sauce all year long with frozen blueberries. However, it’s always best in the summer time when blueberries are ripe and juicy.
We love to pick wild blueberries on the Blue Ridge Parkway. They make the most amazing sauce!
Warm Blueberry Sauce is fabulous over pound cake, custard pies, and creamy desserts like panna cotta and flan.
To Make Warm Blueberry Sauce
Place fresh blueberries, sugar, lemon juice, a little cornstarch, and salt in a sauce pot.
Simmer for a few minutes until the blueberries burst and the sauce thickens.
You can also add lavender buds (or leaves) to the blueberry sauce to give it that little extra something!
Make a batch of perky Warm Blueberry Sauce this weekend to spoon over your classic desserts. You’ll be amazed at the difference it makes.
Try it with our Gingersnap Ice Cream Cups!
Warm Blueberry Sauce
- 1 pound fresh blueberries, or frozen
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 1 teaspoon dried culinary lavender buds, optional
- Pinch of salt
- Place all the ingredients into a medium sauce pot. Set over medium heat and bring to a simmer.
- Stir and simmer for 5-10 minutes, until some of the berries burst and the sauce thickens. Serve warm over ice cream, cakes, and pies.
NOTE: Have a lavender plant in the garden? You can mince fresh lavender leaves to use in this sauce instead of dried buds.