Wild Blueberry Sauce – Why Blue Should be Your Favourite Colour

Blueberries are delicious and one of the top berries for health. At the end of August, they are harvested in the northern climes and rocky terrain and are gathered wild. Even though they can be expensive you should treat yourself to the superior health benefits and taste of wild blueberries.  That gorgeous rich blue/purple/red colour means they are just brimming with vitamins, minerals, fibre, antioxidants and phytonutrients.

Blueberries, and especially wild blueberries (that are even a greater powerhouse of nutrients,) are a source of phenolic compounds which add a significant anti-cancer element to the little blue darlings. In August the wild ones are available in many grocery stores but may make you raise your eyebrows when you see the price. But, if possible, treat yourself- those little berries are such a gift because they are so tasty and so good for you!

Blueberry Benefits:

  • Improves circulation
  • Reduces DNA damage
  • May lower blood pressure
  • Improves brain function and memory
  • Anthocyanins help against diabetes
  • Like cranberries, blueberries help fight urinary infection
  • Promotes eye wellness

Tasty Blueberry Sauce

This delicious and easy-to-make sauce can also be used with cultivated blueberries when the wild blueberry picking season is done. Halve the recipe if you couldn’t wait and have already eaten most of them. Customize if you want it sweeter or thicker.


2 cups wild or cultivated blueberries

1/4 cup cold water

1/2-3/4 cup of sugar (to taste)

3/4 cup of orange juice

1 teaspoon lemon juice

2-3 tbsp of cornstarch (for desired thickness)

1/4 cup of cold water

dash of salt

good dash of cinnamon

1 tsp. vanilla (optional)

Quick method

1) Combine first five ingredients in a medium saucepan and bring it to a low boil over a low/medium heat. Stir.

2) Combine the cold water with cornstarch and whisk to make a slurry.

3) Gently stir into the blueberry mixture and incorporate and continue to watch/stir until mixture comes to a light rolling simmer and is thickened.(Add a little water if too thick).

4) Turn heat off and add cinnamon and vanilla.

Note: To make it extra special add a tablespoon of seedless raspberry jam or an ounce of port wine.

This sauce works so very well with pancakes, waffles, ice cream, and cheesecakes.

P.S. There’s been some debate over whether blueberries retain their health benefits after cooking. Some studies show that although some of the polyphenols may decrease during cooking, others look like they increase. To be sure- they say- don’t cook at too high a temperature or for too long.

Photo Source: Ekologiskt_Skafferi/Pixabay Free Images/CC0


    1. Linda Jenkinson Post author

      Then you are one lucky lady! I used to have a wild raspberry bush or two when we lived at our cottage for a few years!

    2. Sandy KS

      Thank you. Funny thing is I do better with eating healthy or has more roughage. My boyfriend is the opposite.

    1. Linda Jenkinson Post author

      the wild ones do last a long time too! They are so little compared to the cultivated ones- but have a superior taste. The price went down this year!

  1. Andria Perry

    Yummy! this sauce sounds like a treat I would love. We all need to eat more blueberries to help our health.

    I pinned and stumbled this article.

    1. Linda Jenkinson Post author

      Andria- try it! It’s so easy- and delicious on pancakes, ice cream or cheesecake! 🙂

    1. Linda Jenkinson Post author

      If you are in a tropical country- you may have trouble- but it could be used for strawberries, I guess.

    2. Gil Camporazo

      I think I have tasted a sauce made from a strawberry. Our country is growing strawberries. But this one, the blueberries, there are none.

  2. Rex Trulove

    We usually use huckleberries instead of blueberries, though blueberries are grown commercially here in Montana. (Most of our blueberries still come from Oregon.) Huckleberries grow wild all over the place here and huckleberries taste very much like blueberries and have the same healthy attributes. My favorite way of having them is in huckleberry cobbler. That reminds me, it won’t be long now before one of the towns in this county has their annual huckleberry festival.

    1. Linda Jenkinson Post author

      Hello there Rex- glad to see you here- I am busy with news writing and so am not too active here but am picking up speed. I find with myLot as a recreational writing site- I end up doing a lot of interacting there. Are you still a member at BlogJob?

    2. Rex Trulove

      Yes, and I’m still the moderator there. However, BlogJob isn’t very active, so I spend more time here. I should be writing more at BlogMutt, too, but I don’t.

  3. Joy

    This is a lovely recipe, I have always wanted to try wild Blueberries, so far I have only had the in muffins.

  4. Treathyl FOX

    Great post! Perhaps blue should be my favorite color. However, my favorite color is red and I prefer cherries to blueberries. But I’m thinking this recipe can use cherries also. That way with red sauce and blue sauce and white whipped cream, I can make USA patriotic desserts. 🙂

  5. Irene Nevins

    Blueberries are expensive. This year I added two blueberry bushes to the front landscape garden. Rather have my shrubs produce food. Blueberries freeze individually until enough are ripe to make something yummy.

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