I love blueberries, I love them so much, that I decided to plant a few of them in my yard. They are very challenging to grow here since they require acidic soil, much water, and sun/shade position, etc. For now, all requirements are fulfilled, and hopefully next year I will have at least one little container of homegrown blueberries ( fingers crossed).
This recipe can be made year-round since this blueberry sauce can be made with either fresh or frozen blueberries. This time I experimented a bit and added 1/2 tsp of almond extract (homemade, since here in Croatia it is almost impossible to find it in stores 🙁 ). The almond flavor enhances the blueberry flavor–AMAZING!!! Or you can go with classic – vanilla extract. Either way, this blueberry sauce is fantastic.
Try it with my Kaiserschmarn- Austrian Torn Pancakes recipe – delicious!
*Tip: Don’t serve it right away. Leave it to cool for 30 mins to 1 hour, and then reheat it. Flavors needed to settle and it will taste totally different.
- 2 cups blueberries fresh or frozen
- 3/4 cup water
- 1/2 cup sugar or to taste
- 1 tablespoon lemon juice or to taste
- 1/2 teaspoon vanilla OR almond extract
- pinch of salt
- 2 tablespoons cornstarch + 2 tablespoon water
- 1 teaspoon freshly grated lemon zest outer yellow skin (optional)
- In a saucepan over medium heat, combine the blueberries, water, lemon juice, and sugar. Stir gently, and bring to a boil.
- In a small bowl, mix together the cornstarch and water. Gently stir the cornstarch mixture into the blueberries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
- Remove from heat and stir in the vanilla or almond extract and lemon zest. Taste and add more lemon juice if needed.