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Blueberry Sauce

Martha Stewart Living, July 2003

Pair two of the best things about summer: fresh blueberries and ice cream. Make a sauce by melting 2 teaspoons unsalted butter in a saucepan set over medium heat; then add 1 pint blueberries and 1/4 cup sugar. Cook, stirring, until blueberries release juices, about 2 minutes. Cool slightly, and spoon warm sauce over ice cream. Garnish with more blueberries, if desired. Makes 1 1/3 cups.

 

Comments (6)

  • 11 Aug, 2012

    My husband brought home a bunch of blueberries today so I made this for dessert tonight on top of vanilla ice cream. I took the suggestion and made it with 2 tbslp of butter and omg! It was SO delicious! I even used salted butter and it was out of this world. I would definitely suggest making this if your looking for a yummy ice cream topping or something to do with some extra blueberries.

  • 27 Jul, 2011

    I know that it makes it a lot more fattening but I accidentaly put 2 tablespoons of butter in this and it was awesome. My husband loved it. I then made it the correct way and while still good it was not nearly as addictive

  • 19 Jul, 2009

    This would also be great on angel food cake or pound cake.

  • 19 Jul, 2009

    I did this same method but did not use butter(cholesterol problem) but I did use water and cooked sugar, water and berries till thick.

  • 22 May, 2008

    There are 2 cups in One pint.

  • 4 May, 2008

    Does anyone know how many cups (one, two?) are in a pint of blueberries? TIA