Blueberry Sauce


Fresh blueberries are crucial in this sauce. Frozen blueberries are too runny and watery. A little trick to give this sauce texture is to add half of the blueberries later in the cooking process.


  • 3 pints fresh blueberries
  • ½ cup sugar
  • 1 teaspoon freshly squeezed lemon juice
  • Large pinch of kosher salt


Put half of the blueberries and all of the remaining ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the blueberries become mostly liquid and the sugar dissolves, about 5 minutes. Add the remaining blueberries and continue to cook just until they break open and are warmed through, about 2 minutes. Serve warm or cold.

In Advance

The sauce can be made up to 3 days in advance. Cover and refrigerate. If serving warm, reheat in a double boiler or microwave.