Just thinking about this sauce makes my mouth water.
I made it this past weekend because I found the recipe and couldn’t resist— I had to try it right away.
I was not wrong.
It’s absolutely transformative.
I reduced the sugar in the original recipe because I prefer the pure blueberry flavor to shine through, and I didn’t want the sauce to be overly sweet.
I spooned it over tart frozen yogurt—amazing.
I also drizzled it over yogurt and fresh fruit throughout the week.
It made every snack feel special.
But my favorite use?
Eating it straight off the spoon.
Yes, I am that classy.
Blueberry Caramel Sauce
Adapted from Eating Well
Ingredients:
2 cups fresh blueberries
5 tablespoons water
3/4 cup sugar
1 tablespoon fresh lemon juice
Pinch of sea salt
Method:
Combine the blueberries, 1 tablespoon of the water, and a pinch of sea salt in a small saucepan over low heat. Stir and gently mash the berries until they break down into a saucy consistency, about 4–6 minutes. Remove from heat and set aside.
In a separate saucepan, combine the remaining water, the sugar, and 1/2 tablespoon of the lemon juice. Stir over low heat until the sugar dissolves. Increase the heat and cook without stirring until the syrup turns a golden caramel color, occasionally swirling the pan so it cooks evenly—this takes about 7–8 minutes. Watch carefully to avoid burning.
Remove the caramel from the heat and quickly stir in the blueberry mixture. Let the sauce rest for about 5 minutes, then stir in the remaining lemon juice. Allow the sauce to cool to room temperature; it will thicken slightly as it cools.
Use the sauce warm or chilled over frozen yogurt, ice cream, pancakes, or fresh fruit. It also keeps well refrigerated in a sealed container for several days—reheat gently before serving if desired.
Go make this caramel sauce, then grab a spoon and enjoy. It’s worth the happy dance.
p.s. — did you vote for Morgan yet?