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Blueberry Sauce

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Blueberry Sauce
Submitted by:
Makes: 6 servings adjust



  • 1 12 cups Blueberries, fresh or frozen
  • 1 cup Water
  • 12 cup Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 12 teaspoon Vanilla Extract

Step 1

Place 1 1/2 cups blueberries in a small saucepan. Add water, sugar, lemon juice and vanilla. Heat over medium heat until mixture comes to a low boil and blueberries just start to break apart. NOTE: Mine didn't really break open so I used a spoon to crush them just a little.


  • 1 dash Kosher Salt
  • 12 teaspoon Grated Lemon Zest

Step 2

Add salt and lemon zest to the saucepan with the blueberry mixture. Stir to combine.


  • 1 12 tablespoons Cornstarch
  • 3 tablespoons Cold Water

Step 3

In a small cup, dissolve the cornstarch in the 3 Tablespoons cold water.

Step 4

Stir dissolved cornstarch mixture into saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. NOTE: I did wind up adding several Tbsp of water because I like a thinner consistency.


  • 1 12 cups Blueberries

Step 5

Add remaining blueberries and stir gently. Allow to warm through for 1-2 minutes.

Step 6

Remove from heat. Serve warm or cold.

Step 7

Refrigerate leftover sauce.
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