Today we are celebrating classic American foods, sharing a collection of amazing recipes with you that are perfect for your 4th of July parties! My ice cream sundaes with Homemade Fresh Blueberry Sauce are the quintessential way to celebrate our independence!
Did you know that blueberries are one of the few fruits that are native to North America? Revered in the Northeast where they grow wild, blueberries are a national favorite and one of my personal indulgences, especially in sauces and jams. Look here for more info and the history of blueberries.
We don’t get wild Maine blueberries here in Oregon, but the berries they grow up here are delicious and much larger. Definitely buy blueberries when they are in season for the most luscious flavor!
We commonly see blueberries in pancakes and muffins, but I wanted to make something different to share with you. That’s when I thought it would be fun to make a blueberry sauce and serve it over vanilla ice cream creating 2/3 of our patriotic color scheme. Add some red berries, like the strawberries I did or raspberries, etc. and you’ve got all the colors and a burst of fresh fruit flavor!!
This fresh blueberry sauce is incredibly easy to make. The hardest thing is being sure there are no tiny stems on any of the fruit – and your kids will love to help you with that task! You can have it made in less than 30 minutes and store it in the refrigerator. You can use the same syrup over pancakes and waffles too – I keep sneaking spoons of it, so beware if you have others around who may get into the bowl like I am, LOL.
The sauce is perfectly sweetened, full of blueberry flavor with the pops from the berries adding delectable texture. This is one sauce that can be made all year long because you can also use frozen berries when fresh are not in season. Trust me, you are going to want to have this on hand often. It is so good that I am going to give it as gifts to my friends and family!
Being able to make this fresh blueberry sauce ahead and available to whip together a quick and delicious dessert in minutes is one key to a fun and relaxing party. Use this Homemade Fresh Blueberry Sauce to create the perfect red, white, and blue palate for your 4th of July celebrations!!
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is American Foods for 4th of July Picnics hosted by Barb of Creative Culinary. You’ll love all the recipes that will be perfect for your Independence Day holiday! Make sure you check out the links below the recipe.
Key Ingredients for Fresh Blueberry Sauce:
- Fresh or frozen blueberries, sugar
- Cornstarch (or tapioca starch), water,
- Fresh lemon juice, Cassis (optional)
An old-fashioned potato masher is the perfect tool for smashing the berries to release more of their juices. A simple tool that works wonders!
How to make Fresh Blueberry Sauce:
- Heat the blueberries and sugar together until they begin to break down; smash them for more juice
- Mix the cornstarch, water, and lemon juice together until completely dissolved; stir into the blueberries
- Bring to a boil then simmer and cook 1 minute until slightly thickened; stir in the liqueur if using then set aside to cool
- Serve cool or at room temperature
Recommended Tools (affiliate links; no extra cost to you):
The sauce is naturally gluten-free!
- 3 cups blueberries, fresh or frozen, picked over and rinsed
- 6 tbsp granulated sugar
- 2-1/4 tsp cornstarch (use tapioca starch or arrowroot if you cannot have corn)
- 1-1/2 tbsp cold water
- 1-1/2 tbsp freshly squeezed lemon juice
- 1 tbsp Cassis, Framboise, or Chambord, optional
- In a medium, nonreactive saucepan, heat the blueberries and sugar until the berries begin to release their juices. If you want more syrup, you can use a potato masher to smash the berries, releasing even more juice.
- Mix the cornstarch with the cold water and lemon juice, stirring until it is smooth with no lumps. Stir the slurry into the blueberries.
- Bring to a boil, stirring, and then reduce the heat to a simmer and cook, stirring constantly, for 1 minute more. Remove from the heat and stir in the liqueur if using. Pour into a heatproof bowl and set aside to cool.
- Can be stored in the refrigerator, covered, for up to 3 days. Serve chilled or at room temperature.
- Recipe Source: The Heritage Cook
Slightly adapted from David Lebovitz’ The Perfect Scoop
Amount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 0g
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
July 4th Picnic Foods
- Red, White and Blue Pina Colada from Spice Roots
- Grilled Patriotic Pizza from Pastry Chef Online
- Patriotic Composed Vegetable Salad from Mother Would Know
- Hydrating Fruit Salad from Healthy Delicious
- Ice Cream Sundaes with Homemade Fresh Blueberry Sauce from The Heritage Cook (you are here)
- Dessert Stars and Stripes Patriotic Berry Pie from That Skinny Chick Can Bake
- Red, White and Blue Shortcake with Lemon Pound Cake from Creative Culinary
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Create a New Tradition Today!