Go Back
+ servings
Glass dish full of easy blueberry sauce. Carton of fresh blueberries and bowl of vanilla ice cream with sauce on it in background.
Print Recipe
5 from 5 votes

Blueberry Sauce

Fresh blueberries cooked down to form a delicious sauce perfect for topping pancakes, waffles, ice cream and more!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 1
Calories: 790kcal
Author: Julie Evink

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.

Notes

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

Serving: 1c. | Calories: 790kcal | Carbohydrates: 202g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 364mg | Fiber: 11g | Sugar: 165g | Vitamin A: 256IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 1mg