Homemade Recipe for Blueberry Sauce
13 Comments
Posted: 07/22/20
Updated: 09/04/22
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Turn your fresh blueberries into this quick and easy homemade Blueberry Sauce that only takes 10 minutes! It’s perfect for topping ice cream, pancakes, waffles and more.
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The BEST Recipe for Blueberry Sauce
Want an amazing way to use fresh blueberries? I thought you would so I’m sharing a super easy blueberry sauce that you can use in so many ways!
You only need five ingredients for this recipe and one of them is water! You’re going to LOVE this blueberry sauce for pancakes and as a dipping sauce for French toast sticks but you can use it to dress up so many things:
- Cheesecake
- Classic French Toast
- Ice cream
- Cake
- Waffles
- Greek yogurt with granola
These are just a few ideas, but I know you want to learn how to make it so let’s get to that! I’m sharing even more ideas at the end of the post, so be sure to check them out.
So, let’s get to the recipe!
Only 5 Ingredients for Easy Blueberry Sauce!
- Fresh blueberries
- Granulated sugar
- Water
- Lemon juice
- Cornstarch
Here’s a tip! If you have other berries on hand like strawberries, raspberries, or blackberries you can substitute them to make different sauces. I’ve made strawberry sauce, too! It’s what I love best about this recipe – you can easily switch it up once you know how to make it.
Can I use frozen blueberries?
Yes, you can if that’s what you have on hand! Just follow the recipe as written. It may take longer to bring the blueberry mixture to a low boil since the berries are frozen.
How to Make a Blueberry Sauce
This is a simple one-pan recipe that takes just ten minutes start to finish.
- Combine the blueberries, sugar, water, and lemon juice in a saucepan.
- Bring it to a low boil over medium-low heat.
- In a small bowl, combine the cornstarch with water to make a slurry. This mixture will magically thicken the sauce so you don’t have to simmer it forever until it reduces.
- Add the cornstarch mixture to the berries in the pan and carefully stir. You don’t want to break the blueberries, so combine it all slowly. As the mixture simmers it will start to thicken. It should only take a few minutes!
- Remove the thickened sauce from the heat and let is cool completely.
- Store it in an airtight container in the refrigerator.
How long will this blueberry sauce recipe last?
This sauce is a really great way to use up your fresh blueberries because once you make it, it will keep for several weeks in the refrigerator! No more fruit going to waste – just make this sauce!
You can enjoy it cold from the refrigerator or warm it in the microwave or on the stove.
Homemade Blueberry Sauce FAQ
My sauce is too thick, what happened?
The longer you simmer the sauce the thicker it will be, so be sure to keep an eye on it and remove it from the heat once it’s reached your desired thickness!
If you end up with a blueberry sauce that’s too thick, you can thin it with more water or lemon juice. It’s very easy to fix!
How do you thicken a berry sauce?
In this recipe cornstarch is mixed with water to create a slurry that thickens the sauce. Another option to further thicken the sauce is to simmer longer so it reduces further and thickens. You can also use more cornstarch to thicken it further.
Can you use flour to thicken berry sauce?
You can use flour instead of cornstarch to thicken the blueberry sauce. Usually twice as much flour is needed to achieve the same thickening power as cornstarch.
Can I freeze leftover blueberry sauce?
Yes, you can freeze homemade blueberry sauce. Allow the blueberry sauce to cool to room temperature. Then transfer it to airtight freezer containers leaving about ½ inch of space at the top of the container.
Seal containers and transfer to the freezer. It will keep in the freezer for up to three months.
Can I make blueberry sauce without sugar?
You can substitute an artificial sweetener for the sugar or use a little bit of honey or maple to sweeten the sauce.
Can I make a smooth sauce?
Yes, if you prefer a smooth blueberry sauce instead of one with whole blueberries in it you can puree the sauce. Here are my tips if you want to do this:
- Once you’ve simmered the blueberries in the sugar, water, and lemon juice you can puree it. You can use a handheld immersion blender and do this right in the pan. Or, transfer the mixture to your stand blender. Just be sure to let it cool before you blend.
- For an extra-smooth sauce, you can strain the sauce through a fine mesh strainer after you blend it, but this is optional!
- Return the puree back to the pan, bring it to a low boil and add your cornstarch slurry. Simmer it until it’s thickened.
I feel like this recipe needs to have a warning attached because once you try it you are going to find every excuse to use it! It’s the perfect topping for so many things – I know you’re going to love it!
More Ways to Use Blueberry Sauce
Here are a few more ways to put your sauce to use! I think you’re going to love all of these recipes with a spoonful of blueberries sauce.
- Spoon it over a slice of Lemon Coconut Cake! This cake is quick and easy with a lemon cream cheese frosting.
- For a very “berry” treat try it on my homemade Strawberry Ice Cream. It’s one of my favorite desserts and it pairs perfectly with the sauce!
- You can’t go wrong with fluffy Angel Food Cake with drizzles of blueberry sauce.
- Everyone loves my Lemon Bundt Cake – add some sauce to dress it up!
More Recipes You’ll Love:
- Soft Drop Sugar Cookie
- Recipe for Taco Salad with Doritos
- Honey Garlic Chicken Drumstick Recipe
- How to Make a Dirt Cup
- Hamburger Cheese Dip Crock Pot
- Can you boil frozen corn on the cob?
Did you try this easy blueberry sauce?! If you love the recipe be sure to give this family favorite five stars!! Tag me with your photos at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Easy Blueberry Sauce Recipe
Fresh blueberries cooked down to form a delicious sauce perfect for topping pancakes, waffles, ice cream and more!
Ingredients
- 2 c. fresh blueberries
- ½ c. granulated sugar
- ½ c. water
- 1 tsp lemon juice
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- In a small saucepan, combine blueberries, sugar, ½ c. water and lemon juice. Heat over low-medium heat to low boil.
- While blueberries are coming to a boil combine cornstarch and 2 tablespoons water in a small bowl and whisk until smooth.
- Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries. Cook for 3-5 minutes or until thick.
- Remove saucepan from burning and allow sauce to cool completely.
- Store in airtight container in refrigerator.
Tips
CAN I USE FROZEN BLUEBERRIES?
Yes, you can if that’s what you have on hand! Just follow the recipe as written. It may take longer to bring the blueberry mixture to a low boil since the berries are frozen.
HOW LONG DOES IT KEEP?
It will keep for several weeks in the refrigerator.
MY SAUCE IS TOO THICK, WHAT HAPPENED?
The longer you simmer the sauce the thicker it will be, so be sure to keep an eye on it and remove it from the heat once it’s reached your desired thickness!
If you end up with a blueberry sauce that’s too thick, you can thin it with more water or lemon juice. It’s very easy to fix!
CAN I MAKE A SMOOTH SAUCE?
Yes, if you prefer a smooth blueberry sauce instead of one with whole blueberries in it you can puree the sauce. Here are my tips if you want to do this:
- Once you’ve simmered the blueberries in the sugar, water, and lemon juice you can puree it. You can use a handheld immersion blender and do this right in the pan. Or, transfer the mixture to your stand blender. Just be sure to let it cool before you blend.
- For an extra-smooth sauce, you can strain the sauce through a fine mesh strainer after you blend it, but this is optional!
- Return the puree back to the pan, bring it to a low boil and add your cornstarch slurry. Simmer it until it’s thickened.
Nutrition Information
Serving: 1c., Calories: 790kcal (40%), Carbohydrates: 202g (67%), Protein: 4g (8%), Fat: 2g (3%), Saturated Fat: 1g (6%), Sodium: 15mg (1%), Potassium: 364mg (10%), Fiber: 11g (46%), Sugar: 165g (183%), Vitamin A: 256IU (5%), Vitamin C: 48mg (58%), Calcium: 28mg (3%), Iron: 1mg (6%)
Ramble says
Just made this to have with french toast. It was very good. In the nutrition it says one cup equals 790 calories. Do you have any idea how many calories and carbs per ounce? I’m diabetic and count carbs. I adjust my insulin depending on the carbs I consume. Anyway, I’m just gonna guess today.
Sandra Kelly says
So easy and it turned out perfect! I made it Keto and you couldn’t tell the difference. Spooned over made from scratch cheesecake. It was absolutely delicious!
Julie Evink says
Great to hear Sandra! Thanks for rating and commenting on this recipe!
Tammy says
I would love to try it, and would if you put the measurements in the directions. How much sugar, how much berries, how much lemon juice, how much corn starch, how much water.
Julie Evink says
The entire recipe card is at the end of the post and there’s a jump to recipe button at the top that will take you directly there. I’m not sure why you aren’t seeing the measurements?
Dawn Raymond says
Would it be possible to can this recipe for later use?
Julie Evink says
No I would not recommend it as I don’t know if the acidity is correct for canning.
katerina @ diethood.com says
I love homemade blueberry sauce!! This sounds SO good!!
Julie says
It’s definitely worth a try!
Stephanie says
Absolutely amazing! I whipped up a batch and poured it over some vanilla ice cream and it was to die for!
Julie says
Sounds delicious! Glad you enjoyed it!
Katie says
Looks delicious! Can’t wait to try this one out.
Julie says
You won’t regret it!