Make this and keep it in the fridge for whenever you need it.

When you finish it, make some more. 

One- wild blueberries are really good for you. (see Blueberries)

Two- You can use it with so many things

Blueberry shortcake

Blueberry Shortcake with Blueberry Scones (click on image to view recipe)

You can use it with Blueberry scones to make Blueberry Shortcake.

With the Lemon Ice Cream Pie.

Also on Panna cotta, Pork tenderloin, Lemon Cream Cheese Tart, with plain yogurt, over ice cream, over cake, pancakes, toast…

Wild Blueberry Sauce with goat cheese
Wild Blueberry sauce on ice cream

Wild blueberries are very expensive when you buy enough to make anything, but frozen ones are handy and easy to find and keep well, which is why they are much more economical.

And of course you can use cultivated blueberries, fresh or frozen, but I would suggest using organic if you can, since they have thin skins.

Wild and cultivated Blueberries

Wild blueberries on the left, and larger cultivated blueberries

Lemon Ice Cream Pie with Wild Blueberry sauce

How to Make Wild Blueberry Sauce

INGREDIENTS

Printable version below

Makes about 1½ cups (375mL)

Prep Time: 10 minutes

Cook Time: About 15 minutes

  • 2 cups/300g frozen wild blueberries

  • ½ cup/100g sugar

  • 1 Tbsp cornstarch

  • ½ cup (125mL) water

  • 1 tsp lemon juice

Blueberry sauce ingredients

Prepare (wash) blueberries if you are using fresh.

1. In a small pot, combine the sugar, cornstarch and water.

Turn the heat on to medium high.

Pitted cherries
Add water and sugar to the cherries

2. Add the blueberries and bring to a boil.

3. Turn the heat to medium low and let simmer until the cornstarch cooks.  It will look more clear rather than cloudy. 

4. Let simmer for about 5 minutes.

Wild Blueberry Sauce with goat cheese
Wild Blueberry sauce on ice cream

5. Remove from heat and stir in the lemon juice.

Cool and keep refrigerated, up to a week.  Not great for freezing because of the cornstarch.

Add lemon juice

Wild Blueberry Sauce

Wild Blueberry Sauce is a yummy and versatile way to use frozen blueberries, or fresh, and share the benefits 

  Prep Time: 10 minutes

  Cook Time: 15 minutes

  Makes: about 1½ cups (375mL)

INGREDIENTS

  • 2 cups/300g fresh or frozen wild blueberries
  • ½ cup/100g granulated sugar
  • 1 Tbsp cornstarch
  • ½ cup (125mL) water
  • 1 tsp lemon juice

INSTRUCTIONS

  1. In a small pot, combine the sugar, cornstarch and water.  Turn the heat on to medium high.
  2. Add the blueberries and bring to a boil.
  3. Turn the heat to medium low and let simmer until the cornstarch cooks.  It will look more clear rather than cloudy. 
  4. Let simmer for about 5 minutes.
  5. Remove from heat and stir in the lemon juice.

Cool and keep refrigerated, up to a week.  Not great for freezing because of the cornstarch.

Serve with the lemon ice cream pie.