Blueberry Sauce

This easy homemade blueberry sauce is glossy, sweet and bursting with blueberries. A simple way to top breakfast pancakes or elevate desserts like cheesecake or ice cream!

Easy Homemade Blueberry Sauce

Homemade blueberry sauce recipe is a quick way to transform desserts like cake and vanilla ice cream or breakfast items like yogurt, crepes and buttermilk pancakes into a special occasion!

A blueberry topping recipe is more syrupy than my easy blueberry jam and can be made with fresh or frozen berries. It’s so addicting served warm over Belgian waffles and cheese blintz or at room temperature over no-bake cheesecake.

Blueberry Sauce Recipe Ingredients

• Blueberries – Use fresh blueberries or frozen. If using fresh berries, make sure to wash them and pick out any debris or little stems. 
• Sugar – Regular white granulated sugar works best as it will dissolve without leaving any granules behind but you can try maple syrup or honey.
• Water – Used to boil the blueberries and allow them to soften, break down and combine into liquid. 
• Lemon juice – A pop of citrus is always great in a fruit sauce. It brightens up the blueberry flavor.
• Cornstarch – A thickening agent that helps to plump up a runny sauce to jam-like status. Not quite, but almost – It’s still pourable, but not as runny as it would be without it.

How to Make Blueberry Sauce

• Combine all ingredients. Into a medium saucepan, stir in blueberries, sugar, water, cornstarch, and lemon juice. 
• Bring to a boil. Turn heat to medium heat and allow it to come to a low boil. Reduce the heat then simmer for 5 minutes or until it has thickened. 
• Mash blueberries. Do this until the mixture has reached your desired consistency. If you like to keep your blueberries intact, don’t mash them at all! 
• Remove from heat. Allow it to cool slightly before serving. It will continue to thicken as it cools and then you can use it as the best blueberry topping for ALL of the things!

Recipe Tips and Variations

• Picking the best blueberries: If using fresh berries, pick ones that are a dark rich blue-purple color. The blueberries should be plump and firm to the touch.
• For a deeper lemon flavor, whisk in some lemon zest along with the lemon juice.
• Replace the lemon juice with orange juice for a sweeter, less acidic citrus flavor.
• I especially love using maple syrup, instead of sugar, in my blueberry sauce around the fall and winter months. 
• If you enjoy the taste of cinnamon, sprinkle some into your sauce, or simmer with cinnamon sticks and remove before serving.

Ways to Serve Blueberry Sauce

• This weekend I whipped up a batch of blueberry crepes with cream cheese crepe filling and used this blueberry sauce as a secondary filling. And as a topping, too!
• Use it as a blueberry sauce for cheesecake or cheesecake dip for dessert.
• As the pie filling for my recipe for blueberry dump cake.
• This is the best blueberry sauce for pancakes! Try it on blueberry pancakes for double berry flavor!
• Use the easy blueberry sauce recipe to top your French toast.
• It’s great swirled into a yogurt parfait or drizzled over granola, or oats.

Storage

• Store: Keep it in a glass jar or airtight container in the refrigerator for 3-5 days in the fridge.
• Freeze: Store in a freezer safe bag or container for up to 3 months in the freezer! Closer to 6 months if it’s in a deep freezer. 

More Blueberry Recipes To Try

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