This blueberry sauce is only 6 ingredients and is so easy to make. It’s the perfect blueberry topping to go on top of pancakes, french toast, ice cream, cheesecake, and more!
This blueberry sauce is so simple and delicious. It’s the perfect topping added to some of your favorite dessert recipes, or breakfasts. It pairs so well with many different things, here are some of my favorites:
Ways to use blueberry sauce:
- Cheesecake – When you’re serving your cheesecake top it with a hearty helping of this blueberry sauce. It’s also good on no bake cheesecake.
- Ice Cream – I love it on top of a big bowl of vanilla ice cream, but it would be delicious with other flavors too.
- Yogurt – stir it right in to your vanilla or greek yogurt, for a little burst of flavor and sweetness. Also try it with some granola on top.
- Angel Food Cake – Instead of using strawberries, top your angel food cake with this blueberry sauce. Don’t forget the whipped cream.
- Pancakes – I like to warm it up in the microwave for about 30 seconds before pouring over my pancakes, waffles, french toast, etc.
- French Toast
- Crepes – Spread a little in the middle of some crepes, then dust with powdered sugar, or add some cream cheese crepe filling too.
- Toast – just lather some of this yummy sauce on top of your toast instead of jam
Our homemade strawberry sauce is so good, I knew I needed to make a blueberry version. It’s a little different than the strawberry sauce as I added a little water to help it go a little longer way, and then cornstarch to help it thicken a bit.
How to make homemade blueberry sauce?
You’ll add your blueberries, water, sugar, and lemon juice into a medium sized pot. Heat over the stove top over medium, and bring to a boil, stirring occasionally. Stir carefully if you still want whole blueberry pieces in the sauce.
Once it’s boiling lower the heat, and continue to simmer until the berries start to burst apart. Stir the cornstarch and cold water together into a small bowl (this is called a slurry) then add the slurry to the blueberries. Carefully stir it into the berries. Continue to cook until the sauce thickens, another 4-5 minutes, until the sauce reaches desired consistency (and can coat the back of a metal spoon).
Remove from the heat, and allow to cool to room temperature. When you remove the sauce from the heat, you can stir in some vanilla extract or lemon zest for a little extra flavor if you’d like. Serve immediately, or store covered in the refrigerator until you’re ready to use it.
Now it’s ready to pour on top of any of those yummy foods, I suggested up above. I especially like it zapped in the microwave for a few seconds and poured all over the top of my favorite breakfast foods, like pancakes, and waffles. Or, straight from the fridge on some vanilla ice cream.
Can blueberry sauce be made with frozen blueberries?
You can use frozen blueberries instead of fresh blueberries so that you can make this delicious sauce all year long. They may take a couple extra minutes to break down, if they are still frozen through when you start making the sauce.
How long does homemade blueberry sauce last?
Blueberry sauce will stay fresh in your fridge, in an airtight container, for about 1 week.
You can also freeze blueberry sauce in an airtight container for 2 to 3 months. Thaw it overnight in the fridge till it’s cool, and warm it up in a sauce pan, or in the microwave to enjoy it again.
This blueberry sauce can be made in about 10 minutes, and is the perfect topping to your favorite breakfast foods and desserts. It’s perfect for all the blueberry lovers in your life, and if you’ve never made blueberry sauce before this is the perfect place to start. You’ll want to keep a jar of this blueberry syrup in your fridge all the time, because you’ll find an excuse to use it almost every day 😉
Looking for more blueberry recipes?
- Blueberry Smoothie
- Blueberry Crumble Pie
- Blueberry Cheesecake Bars
- Blueberry Cheesecake
- Blueberry Coffee Cake
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- 3 cups fresh blueberries (frozen works too)
- 1/2 cup water
- 1/2 cup granulated white sugar
- 1 TBS fresh lemon juice
- 1 1/2 TBS cornstarch
- 1 1/2 TBS cold water
- 1 tsp lemon zest (optional)
- 1 tsp vanilla extract
- Add the blueberries, water, sugar, and lemon juice into a medium sized pot. Heat over medium heat until the mixture starts to boil.
- Lower the temperature to medium low, and continue simmering for a couple minutes until the blueberries start to break apart, stirring occasionally.
- Stir together the cornstarch and cold water in a small bowl to make a slurry.
- Pour the slurry into the blueberry sauce and carefully stir it in to the mixture.
- Continue to cook for 4 to 6 minutes until the sauce reaches the desired consistency. (At least make sure the sauce will coat the back of a metal spoon).
- Remove from heat and stir in the lemon zest or vanilla extract, if desired.
- Allow to cool to room temperature (sauce will thicken as it cools), then transfer into a container with a lid and place in the fridge till needed, or serve immediately.
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