Blueberry Topping

Blueberry Topping


"My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended."


20 m servings 390 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 100.5g
  • 32%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
  • profile image

Your rating



  1. 12 Ratings


Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.

This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I...

This was very good, I did add some cornstarch to thicken it a little.

Very nice topping. Will use this recipe again. Mashed the berries but did not discard anything - goes against the grain to throw good food out and besides, we like a sauce with texture. Added ...

Did great needed a bit of cornstarch or arrowroot to thicken but a good mixture and procedure. Chef Robear

I dunno if I did something wrong but this came out wayyyyy to watery, I used half the water recomended and it was still more like a liquid than a sauce or topping. it did taste VERY good though,...

As the person who posted this recipe, I've found, after some reviews, that you do need to add cornstarch to this recipe. I would say probably 1 tablespoon per cup of water. Thank you for the re...

Excellent topping. I used strawberries instead and it turned out fabulous. I added some constarch, as others had suggested. We used it over pound cake and vanilla ice cream...YUM!

Delicious and easy! Great for topping off any kind of breakfast, including toast, waffles, and pancakes!