Best Breakfast Blueberry Sauce Recipes
BLUEBERRY BREAKFAST SAUCE
This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic ... and with only four ingredients, it cooks up in a flash, making for the perfect quick and easy blueberry breakfast. -Ellen Benninger, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
BREAKFAST BLUEBERRY SAUCE
Awesome on pancakes!
Provided by advburgh
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.9 mg, Sugar 21.3 g
BLUEBERRY BREAKFAST SAUCE (QUICK AND EASY)
This is a wonderful blueberry syrup recipe that is very simple to put together. My whole family loves it.
Provided by Chris from Kansas
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water.
- Add blueberries; bring to a boil over medium heat, stirring constantly.
- Boil for 1 minute, stirring occasionally.
- Serve warm or cold over french toast, pancakes or waffles.
BLUEBERRY/RHUBARB BREAKFAST SAUCE
My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling-it's tasty, too! -Rita Wagenmann, Grangeville, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 7 cups.
Number Of Ingredients 4
Steps:
- Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids., Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY/RHUBARB BREAKFAST SAUCE RECIPE
My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling-it's tasty, too! -Rita Wagenmann, Grangeville, Idaho
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
- In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and mix well. Bring to a boil. Remove from heat and stir in gelatin.
- Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
- Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Serve with pancakes, waffles, toast or English muffins.
- Yield: 7 cups.
- Originally published as Blueberry/Rhubarb Breakfast Sauce in Country
- December/January 1992, p51
- Nutritional Facts
- serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.
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