What do you do with extra blueberries? Make Lazy Blueberry sauce, of course!Jump to Recipe
On Sunday nights, my Lazy kicks in to super high gear. So when I was asked to host a bunch of Number Three’s friends on a Sunday night, every bell and whistle went off in my head. My inner child stamped her feet and had a minor melt down, while my grown up facade said “sure”. Then, inspiration hit.... Breakfast-For-Dinner! I whipped up some Lazy Challah French Toast - easy to prep and clean and always a fan favorite.
A few days before the gathering, I was hunting in my freezer for something and this huge bag of blueberries kept getting in my way. It’s the middle of the winter...why do I have three pounds of blueberries falling off of the top shelf of my freezer hitting me in the head? Time to take care of two problems and once and do something with the annoying berries.
How to serve
This recipe is great served warm over pancakes, french toast, ice cream or even cheese cake. Its uses are only limited by your imagination. When it is cold, it is pretty thick, so I also think it would make a great pie filing. I haven't tried it yet. If anyone does, please let me know how it goes!
Instead of blueberries, this would work with strawberries, cherries or peaches. The consistency of different fruits will be slightly different based on the water content of each. However, if you want to make it thicker, cook it longer. You can even cook it for a while with the lid off for a while.
Hacks and Hints
- I always recommend using a slow cooker liner for easy clean up. This is a fully optional step. But, if you love your liners, as I do, here is an Amazon Affiliate link to buy them in bulk the way I do for the best per item price
- An immersion blender is a great tool to blend some of the blueberries into the sauce. Click here to see a great one.
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LAZY BLUEBERRY SAUCE
- 3 quart slow cooker or larger
- measuring cups
- 3 lbs Frozen Blueberries
- 1.25 cups Sugar
- 1 Lemon I like to squeeze a fresh lemon
- Empty package of frozen blueberries in pot
- Add Sugar
- Squeeze juice of one lemon over top of sugar and berries and mix
- Cover and cook on low for 4 hours or high for 2 hours. The longer you cook, the thicker it will get. If you want a filling or cookie or pasty, you can cook longer.
- Use immersion blender to chop up cooked berries. I prefer to leave this on chunkier side, but you can make it as smooth or chunky as you choose. *If you use a slow cooker liner, be careful not to catch the liner with blade of your immersion blender. It is east to wind up catching part of the bag with the immersion blender's blade. I have had to throw away full meals at times when I wasn't paying attention and managed to shred the bag.
- Enjoy with everything!