Blueberry-Lemon Sauce

Blueberry-Lemon Sauce

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  • Each serving
  • 70 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 0mg sodium
  • 19g carb
  • 1g fiber
  • 0g protein


  • 1 lemon, zested and juiced
  • 2 cups blueberries, divided
  • 1/3 cup sugar


Add lemon zest to a small saucepan; set lemon juice aside.

Add 1 1/2 cups blueberries with sugar to the pan and cook over medium-high heat until most of the berries have popped and the juice has thickened a bit, 6 to 8 minutes. Remove from the heat and stir in remaining 1/2 cup berries and lemon juice.

Serve warm or at room temperature, or transfer to a container and refrigerate until ready for use. It will keep for up to 1 week.