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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 (7)

Martha Stewart Member
May 3, 2017
This is the best sauce ever. I ended up using frozen berries and that worked well. Added some cinnamon as I always do with blueberry pie and this is great on cheesecake tonight, and makes me inspired to make pancakes for breakfast in the morning! Thank you, Martha.
Martha Stewart Member
August 11, 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.
Martha Stewart Member
July 27, 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
Martha Stewart Member
July 19, 2009
This would also be great on angel food cake or pound cake.
Martha Stewart Member
July 19, 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.
Martha Stewart Member
May 22, 2008
There are 2 cups in One pint.
Martha Stewart Member
May 4, 2008
Does anyone know how many cups (one, two?) are in a pint of blueberries? TIA