Traditional recipes

Blueberry Caramel Sauce

Blueberry Caramel Sauce

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Makes about 1 1/3 cups Servings

Blueberries are great. This recipe is great.


  • 5 tablespoons water, divided
  • Pinch of coarse kosher salt
  • 2 teaspoons plus 1 tablespoon fresh lemon juice

Recipe Preparation

  • Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.

  • Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.

  • Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.

Recipe by Lori Longbotham

Nutritional Content

2 tablespoons contains: Calories (kcal) 64.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 16.5 Dietary Fiber (g) 0.3 Total Sugars (g) 15.8 Net Carbs (g) 16.2 Protein (g) 0.1 Sodium (mg) 11.4Reviews Section

Recipe Summary

  • 2 teaspoons salt
  • 1 teaspoon fresh-ground black pepper
  • 1 ½ tablespoons dried thyme leaves
  • 1 tablespoon crushed dried rosemary
  • 3 tablespoons olive oil
  • 4 potatoes, cubed
  • 2 pints fresh or frozen blueberries
  • ½ cup water
  • ½ cup apple juice
  • ½ cup white sugar
  • 1 jalapeno pepper, finely chopped
  • 3 slices pancetta or bacon, cut into thin strips
  • 6 shallots, thinly sliced
  • ½ cup sliced shiitake mushrooms
  • 2 pounds bok choy, sliced
  • 4 (8 ounce) boneless duck breast halves
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons aged balsamic vinegar

Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.

Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.

While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.

Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.

Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.

Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Peach Galette with Blueberry-Caramel Sauce

I love how the cornmeal gives this tart dough a rustic “bite.” It can make the tart a little trickier to roll out but just patch any tears with a piece of dough—no one will be able to tell! This is delicious served plain, with a scoop of vanilla ice cream, or with Blueberry-Caramel Sauce.

To make a rhubarb-raspberry galette, combine the following filling ingredients and use them in place of the peaches: 4 cups chopped rhubarb (about a ½-inch dice), 1 cup raspberries, 1 cup sugar, 2 tablespoons all-purpose flour, and a pinch of kosher salt. Try the galette with the caramel sauce, made with a couple of tablespoons of rum or brandy added to it at the end of cooking.

Occasion Casual Dinner Party

Taste and Texture buttery, crisp, fruity, sweet

Type of Dish dessert, tart


  • 1¼ cups all-purpose flour
  • ¼ cup yellow cornmeal
  • ½ teaspoon kosher salt
  • 3 tablespoons sugar
  • 10 tablespoons unsalted butter , cut into small pieces and well chilled
  • 4 to 5 tablespoons ice water
  • 1 large egg yolk beaten with 1 teaspoon water (for brushing the tart)
  • 5 or 6 peaches , peeled and sliced (about 5 cups)
  • 1 tablespoon fresh lemon juice
  • ¼ cup sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt


To make the galette dough:

In a stand mixer using the paddle attachment, combine the flour, cornmeal, salt, and 1 tablespoon sugar. Add the cold butter all at once. Mix on low speed until the mixture begins to resemble coarse cornmeal with some larger chunks. Using a fork or your fingertips, add the ice water 1 tablespoon at a time, tossing it with the dough. After the fourth tablespoon has been added, squeeze a small amount of dough in your hand. If the mixture does not stay together and looks dry, add another tablespoon of water. If necessary, add even more water, drop by drop, until the dough just holds together. Dump the dough onto a piece of plastic wrap and gather it up to form a flat, round disk. Wrap it well in the plastic wrap and refrigerate it for at least an hour.

Combine all of the filling ingredients in a large bowl and toss gently to combine.

To assemble and bake the dough:

Heat the oven to 400°F. Line a baking sheet with parchment paper. On a floured surface, roll out the dough into a 14- to 15-inch circle trim any rough edges, if necessary, to maintain a round shape. Transfer the dough to the baking sheet, allowing any excess to hang over the sides. Pour the filling onto the dough, leaving a 2-inch edge of dough with no filling on it. Fold the dough over the fruit toward the center, pleating and overlapping as necessary. Brush the edges of the dough with the egg wash and sprinkle the galette with the 2 tablespoons sugar.

Bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes. Remove from the oven and let cool a little before cutting.

Step by Step Instructions

This sauce takes about 10 minutes of hands on time to make. It isn’t difficult, but you do have to pay attention to make sure the caramel doesn’t burn.

Keeping a close watch and stirring constantly is the only tricky part of this recipe! This is not a recipe you can make while multitasking.

1. Room Temperature Ingredients

The first step is to take the half and half and butter out of the refrigerator. They should sit at room temperature for about 30 minutes before you make the recipe.

If you skip this step the cold butter or liquid can shock the sugar mixture when it is added, which can make it harden.

2. Melt the Sugar

Put the sugar in a medium sauce pan. This caramel sauce will bubble and foam and expand to be larger than you expect. If you use too small a pan it can bubble right over the sides.

Melt the sugar in the sauce pan by stirring it constantly over medium heat. It will form into clumps and then melt after about 8 minutes.

Once it has melted continue to stir it, watching it closely. After a minute or two the color will change to a dark amber color.

The sugar can go from caramelized to burnt quickly. It is better to be too early than too late with this process, so once the sugar color darkens assume it is done.

3. Add the Butter

Once the color changes add the butter and stir so that it melts. The sauce will foam up at this point. Continue stirring and take the pan off the heat.

4. Add the Half & Half

Keep stirring and slowly stir in the half and half. More foaming will occur. One the half & half is stirred into the sauce add the desired amount of salt and stir to mix that in.

5. Cool

Pour the caramel sauce into a glass jar like a Mason jar and let it cool at room temperature. It will continue to thicken as it cools. Refrigerate it once it cools.

Perfect Blueberry Cornbread with Salted Caramel Sauce Takes the Spotlight

As we thought about dishes to feature in the Kids’ Table section, we wanted to do something with blueberries that was a little out of the ordinary. We hit upon the idea of a blueberry cornbread, but we thought it needed a little something to make it extra special. We consulted one of our favorite books, The Flavor Matrix, and found out caramel pairs extremely well with both berries and corn. Since we knew our cornbread would be the northern sweet style, a lightly salted caramel sauce sounded like the perfect combination.

This is a perfect recipe for even young kids to help with the perfect tool to mix the wet and dry ingredients together is nothing more than a fork (to make sure the batter doesn’t get over-mixed).

For older kids who are adventurous in the kitchen, learning how to make caramel sauce is a great skill to have. Of course, working with very hot boiling syrup can be dangerous, so make sure an adult is nearby to help.

Making caramel sauce has a few things to watch out for. First and foremost: don’t stir the sugar and water as the sugar melts. Any sugar that splashes up onto the side of the pan during cooking will crystallize and possibly make your finished sauce grainy.

Second, make sure to pay close attention after the syrup has been boiling about five minutes: as the caramel darkens, it can go from perfectly caramelized to burned in a matter of seconds. It’s ok to err slightly on the side of caution and turn off the heat while the syrup is a light honey color the caramel won’t be as deeply flavored, but it will still taste great. But if you can take it to the edge before it burns, you’ll end up with a gorgeously deep caramel color and flavor.

Third, when the syrup has reached the desired color, turn the heat off and immediately whisk in the cream. It will bubble up dramatically and possibly feel like it’s seizing, but whisk vigorously and the bubbles will subside and the mixture will become smooth again. Whisk in the butter and salt, and then just let it cool to room temperature. It will thicken considerably as it cools.

A note about fresh vs. frozen blueberries: Using fresh blueberries is best for this recipe, but frozen blueberries can work perfectly with a little care: make sure to rinse and dry them thoroughly to keep them from bleeding too much. Just before using, toss the frozen berries in 3 tablespoons of all-purpose flour and place in the batter as instructed, taking care to not let the berries bleed too much as you sink them in.

A note about salt in the caramel sauce: the amount in the recipe gives it a nice hit of saltiness. If you want it to be more of a sweet caramel sauce, decrease the salt to 1/2 tsp.

Both the cornbread and sauce can be made a day ahead. If so, refrigerate both, covered tightly. If anything, the cornbread can be a little moister the next day. Bring the caramel sauce up to room temperature for easier drizzling. Any leftover caramel sauce can keep in the refrigerator for a week or two.

Salted Caramel Sauce Recipe

Our Salted Caramel Sauce Recipe is one of my favorite recipes around the holidays! This makes an excellent homemade “gift in a jar” idea too. This is a candy recipe that literally melts in your mouth! Yeah, it’s good. This sauce thickens as it cools but you can also warm it in the microwave for 30 seconds and it thins right up! I love eating it both ways!

We have some free salted caramel printable labels for you to use too. Just print them out on some round label paper and cut with decorative scissors and you are all set! We used the small 8 oz pint sized mason jars for this project. They were super hard to find in the stores too. I would have saved lots of time and gas just buying them online. Next we added some decorative holiday ribbon finishes off this cute gift idea and adds that extra special touch.

Now if you like to give homemade Gifts in a Jar, then we have a few good ideas for you to try:

Blueberry caramel sauce.

A couple weeks ago, I took my daughter to go blueberry picking at a local you-pick farm. She had a blast and we ended up leaving with over five pounds of blueberries and a jar of blueberry honey.

And even though I’m a huge fan of fresh blueberries, there was absolutely no way I was going to be able to consume all of them before they started to go bad. I also knew I wanted to make something a little unconventional instead of what you would typically do with five pounds of blueberries [make jam].

And when would I ever want to be typical?

Generally when I’m trying to get inspired, I turn to Pinterest (because, let’s be honest – I’m not creative enough to think of this stuff on my own). And that’s where I found this. A recipe for blueberry freaking caramel sauce. I just had to make it. Had to.

I imagined putting this on everything: ice cream, apples, eaten off of a spoon, etc. buttttt as soon as the caramel sauce hit my vanilla bean ice cream it firmed up and became quite tacky. And while it was still absolutely flipping scrumptious, I thought of another way to use the caramel sauce. So, stay tuned for Wednesday’s post to see what way that was!

Blueberry Caramel Sauce

Place the blueberries in a food processor and process until they are smooth.

In a saucepan, add the sugar and water and stir until combined. Heat over medium-high heat and cook until the sugar has melted and begins to turn a rich amber color (about 8-10 minutes).

Remove the saucepan from the heat and carefully pour in the blueberry puree.

Place the saucepan back onto the heat and simmer for about 5 minutes.

[This next part is optional but I wanted a caramel sauce that was smooth and void of any blueberry skins]

Strain the mixture with a fine mesh strainer and place back onto heat, simmering until the caramel sauce thickens (about an additional 10 minutes).

Remove from heat for the last time and stir in lemon juice. And then try to contain yourself from eating the entire cup so you can use this the same way I did!


Overnight Blueberry French Toast

There are no words to describe how amazing this French Toast is. Baked in caramel sauce and filled with juicy blueberries, this make-ahead breakfast is flavor to the max!


  • 6-8 thick slices of blueberry bread (or any thick bread*)
  • 4 larges eggs
  • 1 cup milk
  • 3/4 cup cream or half-and-half
  • 1 tsp vanilla
  • 1/4 tsp ground cinnamon

For the Caramel Sauce:


Lightly grease a 10x15 or 9x13 baking dish. Evenly layer the slices of bread in the bottom.

Whisk together the eggs, milk, cream, vanilla, and ground cinnamon. Pour mixture over the bread slices, ensuring that every piece gets moistened. Cover and chill overnight.

In the morning.

In a small saucepan over medium-high heat, melt together the butter, sugar, and corn syrup. Heat and stir until bubbling. Pour over the soaked bread (spread with a spatula if needed).

Blueberry Buttermilk Bread Pudding with Lemon Caramel Sauce

I have to say, this recipe involves a lot of words I like. Juicy fresh summer blueberries, rich buttermilk and caramel. Bread pudding has always been a favorite of mine and this fresh summer version bursting with berries is a great way to make the most of the farmers market fruit. Buttermilk adds a nice tang to the luscious custard. Top the whole with a silky caramel sauce freshened up with lemon juice for a lovely dessert, or brunch dish.

This recipe started life as a way to use up a basket of blueberries and an unused loaf of bread, but the idea was so solid that I set to work on a formal recipe. I added buttermilk because, well, I love buttermilk and always have some around. Challah is an airy, soft, eggy pairing for this summery version. I found a traditional caramel sauce a bit heavy for the fresh fruit, so lightened it up with a nice hint of fresh lemon. And, obviously, the sauce is delicious over ice cream or any variety of sweets.

Caramel & Blueberry Crumble Cake

  • Crumble
  • 50g Melted Butter
  • 30g Light Brown Sugar
  • 100g Oats
  • 1 TBSP Golden Syrup
  • Blueberry Sponge
  • 330g Butter
  • 300g Caster Sugar
  • 30g Light Brown Sugar
  • 330g Self Raising Flour
  • 1 ½ TSP Baking Powder
  • 6 Eggs
  • 100g Frozen Blueberries
  • 1/2 TSP Blueberry Foodie Flavours Flavouring
  • Caramel Frosting
  • 150g Butter
  • 300g Icing Sugar
  • 1 TBSP Milk
  • 3 drops Caramel Foodie Flavours Flavouring
  • Blueberry Sauce
  • 50g Frozen Blueberries
  • 3 TBSP Water
  • 1 TBSP Caster Sugar

To make the crumble bring together all the ingredients in a food processor until they are just combined, making sure that the oats stay whole.

Tip the crumble out onto a baking tray lined with greaseproof paper. Spread out the crumble and then bake at 170C for 10 minutes.

Once cooked leave on the tray to cool.

Place the butter and sugar into a mixing bowl and beat together until creamy and lightened in colour.

Sieve in the flour and baking powder and then add in the eggs.

Beat the ingredients together until well combined, this will take around two – three minutes.

Add the blueberries and the blueberry flavouring to the mixture and beat together gently for one minute.

Divide the mixture between three lined and greased 8” sandwich tins and bake at 170C for 25 minutes until golden brown and an inserted skewer comes out clean.

Once baked transfer the sponges onto a cooling rack and leave to cool completely.

To make the blueberry sauce place the blueberries, water and sugar into a pan and place on a medium heat. Bring the mixture to a boil and then bring it down to simmer for a couple of minutes.

Place a sieve over a bowl and pour the blueberry mixture into the sieve. Leave the mixture to drain into the bowl and then remove the sieve and leave the blueberry sauce to one side to cool.

To make the caramel frosting place the butter and icing sugar into a mixing bowl and whisk together until smooth. Add in the milk and caramel flavouring and whisk together for five minutes until smooth and light.

Place 20g of the caramel frosting inside a piping bag with a star nozzle attached.

To assemble the cake place one layer top side down (so the bottom is showing) onto a cake board or plate. Layer the sponge with some of the caramel frosting and then sprinkle over some of the crumble and then drizzle over some of the blueberry sauce.

Repeat the step with the next layer.

Place the final layer on top and then spread the remaining caramel frosting over the top and sides of the cake. To make the frosting around the outside smooth, use a pallet knife or a cake scrapper and press around the side of the cake to take away any excess frosting.

Using the caramel frosting inside the piping bag, pipe rosettes around the top of the cake.

Place a handful of crumble in the middle of the cake and then drizzle over some of the blueberry sauce to finish.

Watch the video: Blueberry Sauce Recipe Demonstration - (June 2022).