Blueberry Almondine Recipe

Prepare ingredients

Rinse and drain the fresh blueberries, pat them dry with paper towels and remove any stems or debris. Zest the lemon and squeeze enough to get 1 tablespoon of juice. Measure and set aside the butter, sliced almonds, sugar, salt, vanilla, and optional almond extract.

Toast almonds

Place a medium nonstick or stainless steel skillet over medium heat. Add the sliced almonds in a single layer (no oil). Toast, stirring or shaking the pan frequently, until the almonds are fragrant and light golden, about 2–3 minutes. Transfer toasted almonds to a small bowl to stop cooking and prevent burning.

Make almondine butter

Reduce heat to medium-low and add the 3 tablespoons of unsalted butter to the same skillet. Once butter has melted and begins to foam, add 2 tablespoons granulated sugar and 1/4 teaspoon sea salt. Stir constantly for about 30–45 seconds until the sugar dissolves and the mixture is glossy. Watch closely to avoid browning too much.

Cook blueberries

Add the 3 cups of prepared blueberries to the skillet and gently stir to coat with the butter-sugar mixture. Increase heat to medium. Cook, stirring occasionally, until the blueberries begin to release juice and soften, about 4–6 minutes. Use the back of a spoon to gently mash a few berries to create a slightly saucy consistency but keep many berries whole.

Thicken filling

In a small cup, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry. Reduce heat to low and stir the slurry into the blueberry mixture. Cook for 1–2 minutes until the sauce thickens and becomes glossy. If needed, cook an additional minute; the sauce will further thicken as it cools.

Finish flavors

Remove the skillet from heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and the optional 1/8 teaspoon almond extract if using. Taste and adjust salt or sugar: add up to 1 tablespoon more sugar if you prefer sweeter, or a pinch more salt to balance.

Add toasted almonds

Fold the toasted sliced almonds into the warm blueberry mixture, reserving a small pinch for garnish if desired. The almonds will soften slightly but retain a pleasant crunch.

Cool slightly

Allow the Blueberry Almondine to cool for 5–10 minutes in the skillet; the sauce will thicken further. Serve warm or at room temperature.

Spoon warm Blueberry Almondine over slices of pound cake, waffles, pancakes, yogurt, or ice cream. Top with a dollop (about 2 tablespoons per serving) of mascarpone or a scoop of vanilla ice cream. Dust with powdered sugar and the reserved toasted almonds if desired.