This Homemade Blueberry Sauce requires only 5 ingredients and comes together in just a few minutes. Perfect for topping on waffles, cheesecakes, and so much more!
Last year I shared my homemade strawberry sauce recipe with you and this year I wanted to share another delicious topping – this homemade blueberry sauce!
One of the great things about this blueberry sauce is that you can use fresh or frozen berries, so you can easily make it year-round. It will also keep in the refrigerator for several days or freeze well for a few months, so you can even prep it ahead of time and it’s ready to use when you need it.
I’m also sharing several different ways that you can use this sauce. And on Thursday, I’ll be sharing my favorite classic cheesecake recipe that’s another wonderful way to use it too!
How To Make This Sauce
To make this blueberry sauce, start by combining some fresh or frozen blueberries, sugar, water, and lemon juice in a saucepan. You’ll stir everything together until well combined and then place it over medium heat.
After about 7-10 minutes, the blueberries will start to soften and release their juices. If you’re using frozen blueberries this may take an additional minute or two. Once this happens, you’ll stir some cornstarch and water together to create a cornstarch slurry which will help thicken the sauce.
Then just whisk the cornstarch slurry into the saucepan and let the mixture cook for another 3-4 minutes or until it’s thickened.
Once it’s thickened, remove it from the heat and pour it into a heat-safe container. The sauce will be thinner while it’s warm, but it will thicken up as it cools and once it’s been refrigerated.
Once it cools, you can top this sauce on just about anything that you like. Here are a few of my favorite ways to use this blueberry sauce:
- On top of pancakes, waffles, or ice cream
- As a topping for regular cheesecakes or mini cheesecakes
- Stirred into some vanilla yogurt
- Add a couple of spoonfuls on top of a slice of pound cake or angel food cake
Baking Tips For Homemade Blueberry Sauce
- You can use fresh or frozen berries for this recipe. If using frozen berries, there’s no need to thaw them first.
- The sauce will be a little thin while it’s warm, but will thicken more as it cools and after it’s been refrigerated.
- If you freeze the sauce, I suggest thawing it overnight in the refrigerator and then warming it up in a saucepan until it’s nice and smooth.
Homemade Blueberry Sauce
- 2 cups (290 grams) fresh or frozen blueberries
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup (60 ml) water
- 2 teaspoons fresh lemon juice
- 1 tablespoon (8 grams) cornstarch + 2 tablespoons (30 ml) cold water
- Add the blueberries, sugar, 1/4 cup water, and lemon juice to a medium-sized saucepan and stir until well combined. Place the saucepan over medium heat and allow to cook for 7-10 minutes or until the blueberries start to soften and release their juices.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water. Add to the saucepan and stir until well combined. Allow the sauce to cook for an additional 3-4 minutes, stirring often, until the sauce has thickened.
- Remove from the heat and carefully pour into a heat-safe container. Cool completely at room temperature, then cover tightly and store in the refrigerator until ready to use.