New This Month

Blackberry and Blueberry Sauce


Serve this sauce with our Buttermilk Pie.

  • Yield: Makes 4 cups

Photography: Christopher Baker

Source: Martha Stewart Living, June 2003


  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 pints fresh blueberries
  • 2 containers (6 ounces each) fresh blackberries
  • 1 teaspoon cornstarch


  1. In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.

  2. In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.

Reviews Add a comment

  • MS11385977
    27 MAR, 2013
    This looks like a recipe I saw in a Martha magzine several years ago to use as a topper for pancakes. It was YUMMMM! And today on Spy Wednesday, I'll use it as a topper for pancakes again--delicious and purple for Holy Week! Great. So glad it's still on the Web site!