Photo: Randy Mayor; Styling: Cindy Barr
12 servings (serving size: about 3 tablespoons)

Serve this sauce chilled over low-fat pound cake or ice cream. It's also nice warm over pancakes or waffles for breakfast.

How to Make It

Combine 1 cup water and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Add blueberries and remaining ingredients to pan; return to boil. Reduce heat to medium; cook 4 minutes or until berries pop, stirring occasionally. Remove from heat.

You May Like

Ratings & Reviews

Wrong recipe for Blueberry Topping

May 31, 2017
I made this recipe and confused with another 1 that I had made previously by Cooking Light.  This is a mess of a recipe.  Very watery.  Had to start over with the right recipe which I am attaching a link. Use this for a delicious topping that has more consistency.

kelgor's Review

June 24, 2009
I added some cornstarch and extra berries. Next time I'll leave the vanilla out and add extra lemon juice. Overall, we enjoyed it, but a thicker consistency would be more desirable.

KeepontryingM's Review

February 02, 2015
More of a blueberry syrup. I won't make it again.