On weekends I love whipping up a batch of waffles for the family, sitting at the dining table in our pajamas, hair unbrushed, ready to devour true comfort food. My heart melts listening to the stories of the week unfold while we fill our bellies full of delicious buttermilk waffles, smothered in freshly made Blueberry Sauce.
This family recipe is one you can make ahead to store in the fridge for up to a month for a tasty addition to fruit-filled Blueberry Perogies, waffles, pancakes, ice cream and more. You choose whether you’d like it warmed or serve cool for a mouthwatering burst in your mouth.
If you like this recipe, try these other blueberry recipes and let me know your thoughts in the comments below. Please check out my other recipes and I’d love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
- 8 cups blueberries
- 2 cups sugar
- ¾ cup dark corn syrup
- 1 tbsp lemon juice
- Puree blueberries in a blender.
- Combine blueberries with the remaining ingredients in a large saucepan and bring to a boil on medium heat.
- Reduce to a rolling boil for 10 minutes, stir to ensure the bottom doesn't burn to the pot.
- Pour into hot sterilized mason jars, seal with sterilized lids immediately to snug tight, not too tight. The lids will make a popping sound once they seal, this is how you know they are sealed. Makes about 5 of the 250ml size mason jars. Sealed jars are good up to 6 months in the fridge, opened jars up to a month in the fridge.