A Patriotic Blueberry Sauce and One More Day of Dipstock

A Patriotic Blueberry Sauce and One More Day of Dipstock

Ahhhh, summer holidays.  The best part is always the food. At least the dips and sauces make the event for me anyway.

This morning I decided to start the weekend off right by making a saucy blueberry breakfast. What better way to say “I love you America” than with pancakes, blueberry sauce, strawberries, and whipped cream?

As you might know, I’m a novice sauce maker. The idea of making a blueberry sauce seemed a bit daunting, but never fear. Turns out blueberry sauce is incredibly easy to make.

Blueberry Sauce Recipe

2 c. fresh blueberries

1/3 c. sugar

1 tbsp. lemon juice

1/4 tsp. salt

1/2 tsp. vanilla extract

Directions: Wash and crush the blueberries. Add sugar, lemon juice, salt, and mix well. Place mixture in a small sauce pan. Bring to a boil and boil for one minute. Turn off heat. Add the vanilla. Stir, chill, and serve.

Seeing how this was my first blueberry sauce attempt, I didn’t know how to crush the blueberries exactly. I decided to keep it simple and just use a large spoon to squish up the berries in a mixing bowl. Super high tech, I know.

Here’s what the berries looked like once I was done crushing.

crushed blueberries for sauceAt this point, I still couldn’t visualize how a sauce would come from this. Had you asked me before I read a few different recipes I would’ve told you that you needed to add water or some other kind of thickening agent, but nope. Within one minute the blueberries, sugar, etc. came together to form the perfect gooey blueberry sauce. I was amazed and my taste buds began to itch.

blueberry sauce strawberry pancakes

This is my last post covering Dipstock, but you have through tomorrow to participate. If you make a sauce or dip for the 4th of July festivities, just share your recipe and pictures on the Saucy Dipper Facebook Group or on the Dipstock page.

10 Responses to “A Patriotic Blueberry Sauce and One More Day of Dipstock”

  1. Monet says:

    Pancakes and blueberry sauce…sounds like a great way to start off the 4th of July. Looks delicious!

    • Sara says:

      Yes, but I had so much left over that I’ve now eaten french toast and shortbread with blueberry sauce. Next time, I’ll cut the recipe in half!

  2. Cathie says:

    Your dipstock form wouldn’t send for me. I posted the recipe on Facebook under discussions. Fitting, since it is not only a dip, it is a political commentary.
    Bon Appetit.

  3. sweetlife says:

    great blueberry sauce, love the color..I agree I would cut the recipe, but then again…I would love to enjoy this all week..


  4. Baking Serendipity says:

    This sauce looks delicious! Perfect for pancakes 🙂

    Also, your blog has received the Sunshine Award! Stop by my blog to pick it up 🙂 Congrats!

  5. Kristen says:

    Yes, I think those pancakes are perfectly patriotic. What a great way to start the holiday. Any leftover sauce would go great on a cheesecake!!!!

  6. Tara says:

    Girl, you’ve got just what I need here! We’re going blueberry picking at the end of the week (if it manages to get down to below one million degrees), and I can’t wait to try this.

    • saral says:

      I’m in New York right now and it’s a million degrees here too. I don’t think I can bring myself to make anything on the stove until November. Too hot!

  7. Love it! Food is fun and it is supposed to match the seasons and holidays!

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