Best 6 Fresh Blueberry Sauce Recipes

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)

Steps:

• For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
• For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
• Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

BLUEBERRY SHORTCAKE WITH FRESH BLUEBERRY SAUCE

Steps:

• 1. BLUEBERRY SAUCE: In a medium saucepan, mix the blueberries with the sugar, water and lemon juice. Simmer over meduim heat until the blueberries begin to burst, about 8 minutes, until the juices of the berries have released and made a sauce. Take about 1/2 cup of the berries and pulse in the food processer and return to sauce. Remove from the heat and toss in a few extra berries; cool. Refrigerate before serving.
• 2. Alternate layers of cake, blueberry sauce and whipped topping. Enjoy!
• 3. I baked a pound cake for this recipe: https://www.justapinch.com/recipes/dessert/cake/butter-pound-cake-loaf-size.html Store bought cake is fine or if you have some leftover bicuits, they will work too!

FRESH BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine blueberries, 1/4 cup water, orange juice, and sugar; stir gently.
• Bring to a boil.
• In a small bowl, mix cornstarch and 1/4 cup cold water.
• Gently stir into the blueberry mixture, so as not to mash the blueberries.
• Simmer gently until thick enough to coat the back of a metal spoon; 3-4 minutes.
• Remove from heat, and stir in extract and cinnamon.
• Sauce can be thinned with water if too thick.

JILL'S BLUEBERRY COULIS (FRESH BERRY SAUCE)

Steps:

• Put 1 pint blueberries in food processor, sugar and lemon juice. Strain, press on solids to drain excess juice. Add additional sugar and lemon juice to adjust to taste. Refrigerate. Serve at room temperature. If too thick, add a few drops of water. Stir in 1 pint whole fresh berries immediately before topping dessert.

FRESH BLUEBERRY SAUCE

Steps:

• Mix water, cornstarch, and Splenda on low heat until all are dissolved. Increase heat to medium high, continously stirring, add blueberries until solution begins to thicken, add Chambord and continue stirring for one minute. Remove from heat and serve, cool or warm.