Just thinking of this sauce makes me drool a little.

I made it this past weekend, because… well… I found the recipe and didn’t think I could go on if I didn’t make it.

I was right.

It is life changing.

I decreased the amount of sugar in the recipe because, let’s be honest – we all know that I get enough sugar. Plus, I really wanted to be able to taste the blueberries.

I spooned it over some tart frozen yogurt – incredible!

And I may have drizzled a bit over my yogurt and fruit throughout the week.

It makes the days so much better.



But my favorite use for it?

That would be eating it off the spoon.

I am one classy lady.



Blueberry Caramel Sauce

from Eating Well

2 cups fresh blueberries

5 tablespoons water

3/4 cup sugar

1 tablespoon fresh lemon juice

pinch of sea salt

Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside.

In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes.

Remove from heat, stir in blueberry sauce and let stand 5 minutes.

Stir in remaining lemon juice and let cool to room temperature.





Go make this caramel sauce. And then grab a spoon and dig in. It will make you do the happy dance.



p.s –> did you vote for Morgan yet?

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64 Responses to “Homemade Blueberry Caramel Sauce.”

  1. #
    eatmovelove — August 28, 2010 @ 12:50 pm



  2. #
    Samantha — August 28, 2010 @ 3:41 pm

    I saw these in the October issue of Family Circle and thought of you. :)


  3. #
    Tehsina — August 28, 2010 @ 3:58 pm

    That looks delicious! Love your shell-shaped spoon as well!


  4. #
    Chef Bee — August 28, 2010 @ 5:21 pm

    This looks great. I’m thinking of making your recipe to serve with Angel food cake. Thanks for sharing.

    Plan B


  5. #
    Kristy — August 28, 2010 @ 5:57 pm

    That sauce looks amazing!! Just voted for morgan! :)


  6. #
    Michelle — August 28, 2010 @ 6:01 pm

    Oh my GOSH this looks amazing!!! And it’s healthier than caramel right right????


  7. #
    teresa — August 28, 2010 @ 6:16 pm

    Oh Jessica!
    I am just delighted to NOW have this recipe!
    Just what I need with all the black~berries I’m picking here on Bainbridge Island!
    Your pictures are lovely!
    I LOVE that TANG~Y plain frozen YOGURT!
    That is my favorite!
    There are two yogurt places here on Bainbridge…and they BOTH have the
    frozen ff tangy yogurt!
    Most of the time I get honey and chopped almonds!
    I am SO going to copy and use this recipe over and over!
    I just know it will work well with cranberries for Thanksgiving too!
    Kisses Sweet Girl!
    I just ordered a $60 yoga towel!
    Can you tell I’m LOVIN HOT yoga! ;o)


  8. #
    Kat — August 30, 2010 @ 10:12 am

    This looks delicious!


  9. #
    Jenn AKA The Leftover Queen — August 31, 2010 @ 7:53 pm

    Oh wow. This is pure bliss.


  10. #
    Jen @ My Kitchen Addiction — September 1, 2010 @ 6:34 pm

    This looks incredible! I bet it would be super good on pancakes or waffles!


  11. #
    Dina — September 5, 2010 @ 2:27 pm

    i’d like some vanilla ice cream and that sauce right now! love the cupcake pics too!


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