How to make quick and easy homemade blueberry sauce from fresh or frozen blueberries in just 10 minutes or less. Delicious fruit topping for all your favorite breakfasts and desserts, like cheesecake, pancakes, ice cream, waffles, French toast and so much more!
Blueberries make the most delectable sauce for pancakes, waffles and French toast sticks. I also love to make blueberry sauce for cheesecake, or you can add them to your favorite homemade ice cream! This easy fruit topping is so simple to make, using just 5 ingredients.
I especially love that this blueberry topping is not too sweet. It has just the right amount of sugar with a touch of lemon for extra depth, which makes it just as good on savory dishes as it is on breakfasts and desserts. Think pork tenderloin, maple pork chops, fish fillets and salmon– Mmmm, so good!
Ingredients & Substitutions Notes
- Blueberries – You can use either fresh blueberries or frozen blueberries for this recipe. You can also used drained, canned blueberries, but they’re usually harder to find. Due to the extra moisture content, you’ll also need to slightly reduce the amount of water when using frozen blueberries. Fortunately, there’s no need to thaw frozen berries, as they will thaw as you cook them down on the stovetop…
- Sugar – I use pure cane sugar for this blueberry topping.
- Lemon Juice – I like to add a splash of lemon juice for a little extra flavor. If you love the lemon flavor, feel free to add a few pinches of lemon zest!
- Cornstarch – You’ll need cornstarch to thicken this blueberry reduction sauce. If you want to make blueberry sauce without cornstarch, then all-purpose flour, tapioca flour, arrowroot flour and ClearJel will all make fine substitutes.
How to Make Blueberry Sauce Recipe
Before getting started, get your medium saucepan out and ready to go. If using fresh blueberries, give them a good rinse, and pat them dry with a few paper towels. I like to soak my store bought fruit in a vinegar and water solution for a few minutes before rinsing.
Mix the Ingredients
- Start by whisking the cornstarch with 1 tablespoon of water in a medium saucepan. Then combine another 1/3 cup of water, cornstarch solution, and sugar in a medium saucepan, whisking ’til the mixture is smooth and free of any lumps.
- Use a spatula to stir in the blueberries and lemon juice.
How to Cook Blueberry Sauce
- Place your saucepan over medium heat, stirring constantly as the mixture cooks. Continue to stir for about 5-6 minutes, or ’til the sauce thickens, and the blueberries release their juices, creating a syrupy consistency.
- Remove your blueberry sauce from the heat, and allow it to cool down to room temperature on the counter.
That’s it! You can serve it now on your favorite breakfasts and desserts (I put mine on a fresh slice of cheesecake), or you can store it in an airtight container or mason jar in the refrigerator until ready for use. Homemade blueberry sauce is so good!
What to Put Blueberry Sauce On
- Keep a jar on hand with your homemade cake mix so that you have a quick dessert any time you need a cure for those sweet tooth cravings…
- Combine blueberries and lemon together with this scrumptious lemon pound cake. If lemon isn’t your thing, make this cream cheese pound cake instead!
- Blueberry sauce also makes a great topping for lemon blueberry cake or this easy lemon poke cake.
- If you like cheesecake, you’ll love this blueberry topping on a fat slice of lemon icebox pie!
- I’m a sucker for angel food cake with homemade blueberry sauce…
- Make the best blueberry shortcake by swapping out the strawberries with blueberry sauce in this strawberry shortcake recipe.
Expert Tips and Recipe FAQ’s
It’s okay! You most likely just cooked your sauce a little bit too long. Add a splash of water and mix well. If it’s still too thick, just keep adding splashes of water and stirring well until your sauce has reached the desired consistency.
Yes, all of the ingredients in this recipe are naturally gluten free. That said, sometimes cornstarch can be cross-contaminated with gluten, so it’s always best to check your ingredient labels over to ensure that everything is truly gluten free.
Yes, you can make this recipe sugar free. Believe it or not, you can drop the sugar altogether and rely on just the berries for sweetness. If you still want a little extra sweetness, you can also make your blueberry sauce with a sugar free sweetener, like Splenda or Stevia.
Once cooled, store your homemade blueberry sauce in an airtight container in the fridge for up to 5 days.
Yes, you can freeze this sauce. In fact, you might think about making an extra large batch to put up in the freezer for whenever you need it! Stored in an airtight container, mason jar or freezer bag, blueberry sauce should last up to 12 months in the freezer.
Optional Add-Ins & Variations
- For stronger lemon flavor, add a few pinches of lemon zest in with the lemon juice to make this a yummy blueberry lemon sauce…
- You can also add a dash of vanilla and cinnamon for extra flavor.
- Did you know this recipe makes a great blueberry pie filling? Simply dump it into your pie crust and bake to make the easiest, most delicious blueberry pie!
- Don’t like blueberries? Swap out the blueberries with another fruit, like strawberries or raspberries to make strawberry sauce or raspberry sauce instead!
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Blueberry Sauce
Ingredients
Cornstarch Solution
- 2 teaspoons cornstarch
- 1 tablespoon water
Blueberry Sauce
- 2 cups fresh or frozen blueberries
- 1/3 cup water*
- 2 tablespoons cane sugar
- 1 tablespoon lemon juice
Instructions
- Before getting started, rinse the blueberries and pat them dry with a few paper towels.* You can skip this step if using frozen berries.
- Whisk the cornstarch and 1 tablespoon of water together to make your cornstarch solution.
- Combine the other 1/3 cup of water, cornstarch solution, and sugar in a medium saucepan, whisking 'til the mixture is smooth and free of any lumps
- Use a spatula to stir in the blueberries and lemon juice.
- Place your suacepan over medium heat, stirring constantly as the mixture cooks. Continue to stir for about 5-6 minutes, or 'til the sauce thickens, and the blueberries release their juices, creating a syrupy consistency.
- Remove your blueberry sauce from the heat, and allow it to cool down to room temperature on the counter.
- That's it! You can serve it now on your favorite breakfasts and desserts, or you can store it in an airtight container or mason jar in the refrigerator or freezer until ready for use.
