Homemade Blueberry Sauce
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!
What You’ll Need For This Recipe
This homemade blueberry topping requires few ingredients, but packs in tons of blueberry flavor. Here’s what you’ll need to make the sauce:
- Blueberries: If using fresh blueberries, look for ones that are firm and smooth with few blemishes.
- Granulated sugar: Sweetens the sauce without making it too sweet.
- Water: You need just 1/4 cup of water to thin out the sauce.
- Lemon juice: Freshly squeezed lemon juice is best.
- Cornstarch: Thickens the sauce. Be sure to mix it with a little cold water before adding it to the saucepan to prevent clumping.
How To Make Blueberry 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.
Ways to Use Blueberry Sauce
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 blueberry topping for 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
How Long Does It Last?
Store leftover blueberry sauce in an airtight container in the refrigerator for up to 5 days.
Can I Freeze It?
Yes! This sauce will freeze well in a freezer bag / container for up to 3 months. Thaw overnight in the refrigerator and warm in a saucepan on the stove top until the sauce is smooth.
- 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.
More Dessert Sauces to Try!
- Homemade Salted Caramel Sauce
- Easy Dulce de Leche
- Homemade Strawberry Sauce
- Chocolate Ganache
- Chocolate Magic Shell
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.
I just made this, but tripled the recipe and it turned out great! Very easy and way better than the store bought pie filling. If I wanted it to be a little thicker would I add extra of the cornstarch mixture? Thanks again for all the wonderful recipes!
So glad to hear that, Heather! Yes, you can increase the cornstarch to make it thicker. If you do, just make sure to increase the water that you mix it with slightly too. So for instance, if you use 1.5 tablespoons cornstarch for a batch you’ll want to mix it with 3 tablespoons of water.
Can this recipe be preserved n canning jars? Is a water bath necessary?
I’ve never tried canning it, so I’m not quite sure.
This recipe is easy and very good. I think the sweetness of berries may vary from region to region; I backed off a bit on the sugar, and was a little generous with the lemon juice. Part of the fun of using local produce!
I am looking forward to trying this recipe but my question is can I use arrowroot as a substitute for the cornstarch?
I haven’t tried it, but I think that would be fine!
I’m making a cheesecake today and wanted to top it off with a nice fruit sauce, I read your recipe and since I have the ingredients on hand, I thought I’d give it a try… I’m so happy I did.
I just finished making this sauce with the Wild Maine Bluberries I picked and froze this summer. I couldn’t resist tasting it while it cools down and I want to tell you it’s the bomb!
Thanks for sharing your simple yet delicious recipe.
So glad you enjoyed the recipe, Marla!
Can I switch the blueberries with raspberries?
You probably can, but you may need to add more sugar and possibly adjust the cornstarch.
Will the cornstarch give it a weird taste? Also can I make it south out corcnstatch at all?
No, you can’t taste it. You can leave the cornstarch out, but the sauce won’t be very thick.