Best 6 Fresh Blueberry Sauce Recipes

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Indulge in a burst of blueberry bliss with our collection of fresh blueberry sauce recipes. From the classic and versatile Blueberry Sauce, perfect for topping pancakes, waffles, and ice cream, to the zesty Blueberry-Orange Sauce that adds a tangy twist to grilled chicken or fish, our recipes offer a range of flavors to tantalize your taste buds. Explore the rich and creamy Blueberry Butter Sauce, ideal for drizzling over grilled meats or adding a touch of sweetness to savory dishes, and the luscious Blueberry-Lemon Sauce, which brings a burst of citrusy freshness to desserts and salads. Whether you're looking for a simple and straightforward sauce or a more complex and sophisticated creation, our blueberry sauce recipes have something for every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes With Fresh Blueberry Sauce image

This is a Barefoot Contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. They are topped with a wonderful fresh blueberry topping. Would be wonderful for a brunch!!!

Provided by DailyInspiration

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 (24 ounce) carton ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon lemon zest (zest of 2 lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon kosher salt
3/4 cup orange juice, freshly squeezed (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
  • For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  • Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

BLUEBERRY SHORTCAKE WITH FRESH BLUEBERRY SAUCE



Blueberry Shortcake with Fresh Blueberry Sauce image

Super easy dessert and a trip down memory lane for me. Strawberry shortcake was my favorite dessert growing up. I loved it when my mother sliced strawberries and covered them in sugar and then put in the fridge for the day. I knew we would be having shortcake that night! While strawberry shortcake is a classic summer dessert,...

Provided by Diane Atherton

Categories     Fruit Desserts

Time 15m

Number Of Ingredients 7

slices of pound cake, homemade or store bought
cool whip or sweetened whipped cream
BLUEBERRY SAUCE
2 c blueberries, fresh or frozen
1/4 c sugar
2 Tbsp water
1 1/2 tsp lemon juice, fresh

Steps:

  • 1. BLUEBERRY SAUCE: In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
  • 2. Alternate layers of cake, blueberry sauce and whipped topping. Enjoy!
  • 3. I baked a pound cake for this recipe: https://www.justapinch.com/recipes/dessert/cake/butter-pound-cake-loaf-size.html Store bought cake is fine or if you have some leftover bicuits, they will work too!

JILL'S BLUEBERRY COULIS (FRESH BERRY SAUCE)



JILL'S BLUEBERRY COULIS (FRESH BERRY SAUCE) image

Categories     Sauce     Fruit     Dessert     Quick & Easy

Yield 2 1/2 cups

Number Of Ingredients 3

2 pints blueberries
3 TBSP sugar
1 TBSP fresh lemon juice

Steps:

  • Put 1 pint blueberries in food processor, sugar and lemon juice. Strain, press on solids to drain excess juice. Add additional sugar and lemon juice to adjust to taste. Refrigerate. Serve at room temperature. If too thick, add a few drops of water. Stir in 1 pint whole fresh berries immediately before topping dessert.

FRESH BLUEBERRY SAUCE



Fresh Blueberry Sauce image

Got this recipe from the farmer's market today. This would be good on pancakes, waffles, cheesecake and ice cream...

Provided by AZPARZYCH

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups fresh blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon

Steps:

  • In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
  • Bring to a boil.
  • In a small bowl, mix cornstarch and 1/4 cup cold water.
  • Gently stir into the blueberry mixture, so as not to mash the blueberries.
  • Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
  • Remove from heat, and stir in extract and cinnamon.
  • Sauce can be thinned with water if too thick.

FRESH BLUEBERRY SAUCE



FRESH BLUEBERRY SAUCE image

Categories     Condiment/Spread     Fruit     Dessert

Number Of Ingredients 5

1-1/2 Tbl cornstarch
2 cups fresh blueberries
1/2 cup Splenda
1/3 cup water
1-1/2 oz. Chambord liquer

Steps:

  • Mix water, cornstarch, and Splenda on low heat until all are dissolved. Increase heat to medium high, continously stirring, add blueberries until solution begins to thicken, add Chambord and continue stirring for one minute. Remove from heat and serve, cool or warm.

Tips:

  • Use fresh blueberries: Fresh blueberries are the best choice for this sauce, as they have the best flavor and texture. If you can't find fresh blueberries, you can use frozen blueberries, but thaw them completely before using.
  • Don't overcook the sauce: The sauce should be cooked just until the blueberries are heated through and the sugar has dissolved. Overcooking the sauce will make it too thick and syrupy.
  • Add a squeeze of lemon juice: A squeeze of lemon juice will brighten up the flavor of the sauce and help to balance out the sweetness of the blueberries.
  • Serve the sauce warm or cold: Blueberry sauce can be served warm or cold. It's delicious on pancakes, waffles, french toast, yogurt, or ice cream.

Conclusion:

Blueberry sauce is a versatile and delicious sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, tart, or somewhere in between, blueberry sauce is sure to please everyone at your table.

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