Easy Blueberry Sauce Recipe (2024)

FAQs

How to make blueberries taste good? ›

Macerating—soaking or steeping in liquid and/or sweetener—is one of the easiest and fastest ways to doctor up sub-par berries. Toss them in sugar, honey, or maple syrup, along with a little fresh juice or alcohol (an herbal liqueur, like elderflower spirit, would be great).

In a medium saucepan over medium heat, combine the berries, ½ cup of water, and sugar. Bring to a boil, stirring frequently. In a small cup or bowl, mix together the cornstarch and 2 tablespoons of water. Slowly pour this mixture into the berries, and allow to simmer, stirring continually, until the mixture thickens.

Sometimes, eating blueberries everyday means mixing them with unsweetened whipped cream and sliced almonds. If you haven't been enjoying this treat for dessert, you should be. It is one of our favorite better-for-you desserts to recommend to our patients because it tastes fantastic and is super good for you.

For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.

Don't forget about spices and herbs. Blueberries pair well with basil, cinnamon, ginger, lavender, lemon, thyme, nutmeg, rosemary, mint, and many more!

“Blueberries have more polyphenols than any other berry,” says Lubeck. “Polyphenols are phytonutrients with anti-inflammatory properties. Various studies have found that blueberries may reduce obesity-induced inflammation, which could improve overall metabolic health.”

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

If flour's the classic then cornflour is the gold-standard in thickening agents. Why? Because it is flavourless so it won't change the taste of your sauce, it's translucent when heated so it won't make your sauce cloudy and most importantly, it works.

Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies. Still, it works really well, and it's easy to use: For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl.

Blueberries and their aromatic pairings

For example, their fruity peach notes are similar to what we find in butter and cheese, therefore pairing well with bourbon and whiskey, passionfruit, peach and apricot, tomatoes, celery, artichoke, butternut squash and even meal worms.

What is the best mix for blueberries? ›

There should be a mixture of 50% pine fines and 50% peat moss. The peat moss helps to retain moisture as well as keeps the soil acidic. The pine fines allow the soil to drain and is also a good acidifier. These can be bought at our blueberry nursery in Oakland, KY.

The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.

The simplest is simply to macerate them with sugar. Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole.

How do you thicken berry sauce? With cornstarch or tapioca starch. If your sauce is too thin, mix together some cornstarch with water until smooth and add it slowly to the bubbling sauce until it's as thick as you'd like. Keep in mind it will thicken up significantly when refrigerated.

Lemon: At the very top of the list is sweet-tart blueberries and sharp lemon, an almost unbeatable combination.

Rinse your berries and add about half of them to a saucepan. Pour a few tablespoons of water, some maple syrup, vanilla extract, cinnamon, and a pinch of salt into the saucepan as well. Set the burner to medium heat and allow the berries to cook down, stirring them every now and then.

The simplest is simply to macerate them with sugar. Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole.

Fresh blueberries can be a great addition to salads, yogurt and cold or hot cereals. Their bright blue hues add color to fruit salads or fruit kebabs. You can freeze blueberries and add to smoothies, and you can dry them and put them in trail mix. Blueberry pie is a decadent way to enjoy cooked blueberries.