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Blueberries are in season and available at great prices right now.  I purchased a large basket of organic blueberries at a Natural foods grocery store.  We enjoyed the berries this week for breakfast with our cereal, added some with a green salad and still had a good amount of berries left. 

I wanted to preserve the berries before they started to get soft or moldy so I combined the berries with some lemon zest and juice and some organic sugar and came up with this versatile sauce recipe that we have used as a sauce on our smoked salmon and as a topping on single servings of vanilla ice cream for dessert. 

This sauce would also work well as a topping over French toast, waffles or pancakes.


2 cups            blueberries, remove stems,rinse, set aside

1/2 cup           organic sugar

1/2 cup           water

1 1/2 tbsp.      lemon juice and 3 strips of lemon peel 1″ x 2″ (no white pith)

1 tbsp.            cornstarch 

1 tbsp.            water (to mix with the cornstarch)


  1.  Discard any under ripe small pinkish blueberries or overly ripe soft squishy blueberries.
  2.  Rinse lemon and remove strips of lemon peel (1″ x 2″ pieces) from the yellow portion of the peel of 1/2 of a lemon.
  3.  Add lemon peel and juice to a medium saucepan.
  4.  Add blueberries and 1/2 cup of sugar and 1/2 cup of water to the saucepan.
  5.  Heat the mixture for 5 – 10 minutes over medium heat, stirring as needed.
  6.  Remove and discard the lemon peel.
  7.  Combine cornstarch and 1 tbsp. of water, stir to make a slurry then add to the saucepan.
  8.  Stir over medium/low heat for 2-3 minutes as the sauce thickens.
  9.  Serve as desired.  Shave some lemon peel over the sauce just before serving.
  10. Store leftovers in a covered dish in the fridge and use within a week.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Blueberry Lemon Sauce 1

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