Blueberry Sauce
Pastry chef Emily Luchetti makes this simple sauce for topping pancakes, waffles, or a scoop of ice cream. Get the recipe for Blueberry Sauce ». Matt Taylor-Gross
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Pastry chef Emily Luchetti makes this simple sauce for topping pancakes, waffles, or a scoop of ice cream. See more tips from pastry chef Emily Luchetti here.

What You Will Need

Yield: makes 4 cups
Time: 15 minutes

Ingredients

  • 2 lb. blueberries
  • 12 cup sugar
  • 1 tsp. fresh lemon juice
  • 14 tsp. kosher salt

Instructions

  1. In a medium saucepan, combine half the blueberries with the sugar, lemon juice, and salt and heat over medium. Cook, stirring, until the blueberries have broken down and the sugar dissolves, about 5 minutes.
  2. Stir in the remaining blueberries, and cook, stirring, until they burst open, about 2 minutes more. Remove from the heat and serve immediately or let cool completely and store in the refrigerator for up to 2 weeks.
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Blueberry Sauce

Pastry chef Emily Luchetti makes this simple sauce for topping pancakes, waffles, or a scoop of ice cream. Get the recipe for Blueberry Sauce »

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