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U.S. Highbush Blueberry Council

Saucy Blueberries for K-12 Schools

Saucy Blueberries for K-12 Schools



  • 3/4 cup (6 ounces) sugar*
  • 3 tablespoons (2 ounces) cornstarch
  • 5-1/4 quarts (6-1/2 pounds) blueberries, frozen (not thawed)



  1. In saucepan, combine sugar and cornstarch
  2. Add frozen blueberries
  3. Toss to coat
  4. Cover and cook over medium heat, stirring occasionally, until mixture begins to boil, about 15 minutes
  5. Remove lid and cook, stirring constantly, until boiling and thickened, about 5 minutes


  • Spoon Saucy Blueberries into serving bowls sprinkle with prepared granola or crumbled oatmeal cookies
  • Build a Blueberry Parfait
  • Saucy Blueberries make an excellent topping for pancakes, waffles, French toast and ice cream
  • For dessert: Layer in glasses Saucy Blueberries, prepared vanilla pudding, and vanilla wafer or other cookie crumbs
  • For breakfast: Layer Saucy Blueberries, vanilla or fruit-flavored yogurt with crisp rice cereal or granola
  • Purple Cow: Whirl in blender until smooth: 3 cups Saucy Blueberries, 3 cups milk, and 1-½ cups canned peaches with syrup (makes 6 cups).



* Blueberries vary in sweetness add additional sugar, if desired