- 18 oz. blueberries ~3 ½ cups
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- A pinch of fine sea salt
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons water
- 1 teaspoon vanilla extract
Combine the blueberries, sugar, cornstarch, lemon juice and water in a large saucepan. Season with a pinch of salt. Stir to coat.
Heat the blueberries over medium heat. Cook them for about 5 minutes, bringing to a boil. The sauce will bubble and will have thickened enough to coat the back of a spoon. The blueberries should mostly hold their shape.
Add the vanilla once the blueberry sauce is the correct consistency. Stir to combine.
Let the sauce cool for 15-20 minutes before transferring to a mason jar or another airtight storage container. Transfer to the refrigerator. (It will keep for up to two weeks!)
Serve the sauce warm or cold with your favorite dessert or breakfast item.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Calories: 243kcal | Carbohydrates: 62g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 149mg | Fiber: 4g | Sugar: 51g | Vitamin A: 93IU | Vitamin C: 22mg | Calcium: 12mg | Iron: 1mg