This easy homemade blueberry sauce recipe can be made in just 20 minutes using fresh or frozen blueberries, lemon, sugar, water, vanilla, and a cornstarch slurry for a delicious topping on breakfast favorites, and many different desserts and sweet treats!
With blueberry season comes plenty of blueberry recipes to use for those amazing fresh blueberries, including blueberry pie, lemon blueberry muffins, and blueberry oatmeal bread, among other things. However, for something a little easier that doesn’t require the oven, a tasty blueberry sauce is just the thing!
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Table of contents
- Easy Homemade Blueberry Sauce
- Ingredients/shopping list
- Variations/ Substitutions
- What to Use this Blueberry Sauce for?
- How to Make this Blueberry Topping
- Tips
- How to store leftover blueberry sauce?
- Is blueberry sauce best served warm or cold?
- Can blueberry sauce be frozen?
- What’s the difference between a blueberry sauce and blueberry compote?
Easy Homemade Blueberry Sauce
One of my favorite ways of capturing the flavor of fresh blueberries it to make an easy blueberry sauce.
Made with sugar and lemon juice for that sweet and tangy balance and with cornstarch to thicken it up, this glossy, rich, fruit sauce is the perfect topping for everything from sheet pan pancakes and blueberry ricotta waffles to cheesecake and vanilla ice cream!
Ingredients/shopping list
- Blueberries: Fresh or frozen blueberries can be used. No need to thaw them first, as they’ll thaw as they cook. Wash and pick over fresh blueberries, getting rid of any debris or stems.
- Granulated sugar: Sugar helps to sweeten the sauce but also helps to break down the berries.
- Water: A bit of liquid to help thin turn it into a sauce rather than a jam.
- Lemon juice and zest: We’ll use both for a wonderful citrusy element. I love the flavor of fresh lemons, but in this case, you can use bottled lemon juice if preferred.
- Cornstarch: A combination of cornstarch and a bit of water to make a slurry will help to thicken the sauce so it’s not too runny.
- Vanilla extract: A warm flavor addition to balance out the sweetness and tang.
Variations/ Substitutions
1. Add a dash of cinnamon or nutmeg and use maple syrup instead of sugar. This is especially great if you’re making this during the cold weather season.
2. If your blueberries aren’t sweet enough, add an extra ¼ cup of sugar. Or for less added sweetness, lower the amount of sugar to ¼ cup.
3. Swap the lemon juice for orange juice for a less tart and sweeter variation.
4. Mix in a combination of berries like blackberries, strawberries, or raspberries.
5. Use this same recipe for a completely different berry all on its own.
What to Use this Blueberry Sauce for?
Whether you’ve gone blueberry picking, picked some up fresh from the market, or happen to have some frozen at home, this is an easy recipe made with simple ingredients that celebrate the flavor of plump juicy blueberries!
Use this blueberry topping on:
- Angel food cake or sponge cake
- Pound cake
- a stack of Pancakes, French toast, waffle recipes, and homemade crepes
- Cheesecake
- Swirled in a bowl of yogurt
- Oatmeal
- Ice cream
- Over grilled chicken or pork loin or pork chops
How to Make this Blueberry Topping
This recipe will come together in a few easy steps. Here’s how you make it:
Step 1: In a medium pot, combine blueberries, sugar, water, lemon zest, and lemon juice.
Step 2: Heat over medium heat to medium-high heat until it boils then reduce at a low boil and cook for about 8-10 minutes until the blueberries break down and release their juices. Stir occasionally so the sugars don’t burn.
Step 3: Mix the cornstarch slurry in a small bowl, then add the cornstarch mixture to the blueberry mixture. Cook it for another couple of minutes until it thickens.
Step 4: Remove the pot from the heat and stir in the remaining fresh blueberries and vanilla extract. It’s now ready to use! Serve warm, or at room temperature, it’s up to you.
Tips
- Take your time to pick over the blueberries. Sometimes wrinkled and rotting blueberries can hide amongst their friends, and adding them to the sauce wouldn’t be a good idea.
- The lemon zest and juice combination is for a deeper lemon flavor. You can omit the zest for a more subtle taste.
- You want to make sure the cornstarch in the slurry has fully dissolved before you add it to the blueberry sauce. Otherwise, you may find little clumps of cornstarch throughout.
- Remember it thickens as it cools too!
How to store leftover blueberry sauce?
Keep sauce stored in an airtight container or glass jars with a tight-fitting lid. It will stay fresh for up to 5-7 days if you’re lucky enough to have some left.
Is blueberry sauce best served warm or cold?
It’s totally up to you! I personally love warm sauce over cold ice cream, but it’s just as good cold when you dive into the fridge to grab a spoonful. To reheat it, pop it in the microwave or use a small saucepan on the stove. Add a splash of water to help thin it out again.
Can blueberry sauce be frozen?
Certainly. Keep it in a freezer-safe container or bag and leave room for expansion. It will keep frozen for up to 6 months. Thaw in the fridge overnight and enjoy!
What’s the difference between a blueberry sauce and blueberry compote?
There is no difference 🙂 This blueberry sauce has a few different names. Blueberry topping and blueberry pie filling are others that are common as well.
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Easy Blueberry Sauce Recipe
Ingredients
- 2 ½ cups blueberries divided
- ½ cup white sugar
- ⅓ cup water
- 1 large lemon juiced and zested
- 1 tablespoon cornstarch + 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
- In a medium pot, add 2 cups of blueberries, sugar, water, lemon zest, and lemon juice.2 ½ cups blueberries, ½ cup white sugar, ⅓ cup water, 1 large lemon
- Heat over over medium heat and cook for 8-10 minutes, stirring occasionally, until the blueberries release their juices and have broken.
- In a small bowl, add the cornstarch and water and whisk together to create a slurry.1 tablespoon cornstarch + 2 tablespoons water
- Add the slurry to the blueberry mixture and cook for another 1-2 minutes until it thickens1 teaspoon vanilla extract
- Remove the pot from the heat and stir in the other ½ cup of fresh blueberries and the vanilla extract.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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