Blueberry sauce

    20 min

    A quick and easy sauce made from frozen wild blueberries, honey and lemon zest. This sauce doesn't thicken up much because there is no sugar, but it does soak wonderfully into pancakes or a sponge cake. It's delicious poured over vanilla ice cream or plain yogurt.

    2 people made this

    Serves: 6 

    • 450g frozen wild blueberries
    • 80ml water
    • 3 tablespoons honey
    • 1 lemon, zested
    • 1 pinch salt (optional)

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Combine blueberries, water, honey, lemon zest and salt in a saucepan over medium heat. Cover; bring to a simmer. Remove lid; simmer until mixture has combined, about 15 minutes. Remove from heat; cool for 5 minutes.

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    Reviews in English (3)


    This turned out really great! I needed a recipe that did not include sugar or orange juice and this was perfect. No need for salt. Mine turned out a little extra runny so next time I will probably opt for a 1/4 cup rather than a 1/3 cup of water.  -  24 Jul 2016  (Review from Allrecipes US | Canada)


    Fantastic. The only thing I changed was decreasing the water to 1/4 cup as others suggested. I will definitely use this recipe again.  -  08 Feb 2018  (Review from Allrecipes US | Canada)


    This worked out perfectly; not too sweet, not too tart. I used it right away (still warm) on pancakes and put the rest in the fridge. It thickened a bit after a day or two, so I used it on toast. Thank you for the recipe.  -  29 Dec 2017  (Review from Allrecipes US | Canada)

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