In less than 15 minutes you can have homemade blueberry sauce ready to eat! It’s the perfect topping for ice cream and cheesecakes, but also goes well alongside a breakfast spread or savory dinner. It’s easy to make from scratch and makes a thoughtful hostess gift.

homemade blueberry sauce in a small glass jar with a spoon.


 

A dessert is only as good as its topping. This homemade blueberry sauce makes any dessert shine (particularly blueberry cheesecake). Its fresh and fruity flavor is complemented by a subtle tartness provided by the fresh lemon juice. Believe me when I say this sauce is so good that you will find any excuse to add it to your meals!

Why You’ll Love This Recipe

  • Ready in 10 minutes. All you need is your stovetop and a few minutes to make this delicious sauce.
  • Versatile topping. Add it to ice cream, cheesecake or waffles! It also makes a delicious spread for biscuits.
  • Great use of fresh berries! Pick up a couple pints at the roadside stand or farmer’s market.
  • Thoughtful gift. Use mason jars to store the sauce and you’ll have it on hand whenever you need a housewarming gift or hostess gift.

Ingredient Notes

bowls of ingredients to make blueberry sauce from scratch.
  • Blueberries: Use fresh blueberries that are in season. This will provide the most flavor!
  • Sugar: Granulated sugar adds sweetness and helps add structure to the sauce.
  • Lemon juice: Use fresh lemon juice to brighten and complement the berry flavor.
  • Cornstarch: To thicken the sauce, add 2 tablespoons of cornstarch mixed with 2 tablespoons of water (this prevents clumps).

Refer to the recipe card for full list of ingredients and measurements.

Recipe Variations

Double or triple the recipe. It’s super easy to make a large batch of blueberry sauce. Simply double (or triple) all the ingredients. Be sure to use a big enough pot. The sauce may need a few extra minutes to cook in order to thicken properly.

Use it as a topping. This sauce is delicious on vanilla ice cream or with mini cheesecakes. It also makes a delicious addition to lemon blueberry pancakes or dutch baby pancakes.

Add some spices. For depth of flavor, use some spices, such as cinnamon or nutmeg. Stir them in with the vanilla. Start with 1/4 teaspoon and taste test. If needed, add more until you reach the desired flavor.

How to Make Homemade Blueberry Sauce

photo collage showing blueberry sauce in a saucepan before and after cooking.
  1. Combine blueberries, water, sugar, lemon juice and salt in a saucepan over medium heat. Bring to a simmer.
  2. Add the cornstarch paste. Stir until combined. Continue cooking until thickened, about 5 minutes. Remove pan from heat and stir in the vanilla.

Expert Tips

Use fresh ingredients. It’s best to use fresh, in-season produce in order to get the most flavor. If you can buy local at the farmer’s market–even better!

Keep the heat low. If the sauce begins to bubble, it will cook too quickly and possibly burn. Be patient and allow the mixture to thicken at barely a simmer.

Taste as you go. Adjust the sweetness or acidity to your liking. If you want more lemon flavor, add more juice or zest. For less sweetness, start with 1/3 cup sugar and add more as needed.

homemade blueberry sauce in a bowl with a spoon.

Storage Tips

Store in an airtight container in the refrigerator for up to 2 weeks. Make sure the sauce is completely cooled before storing. It can also be frozen for up to 3 months. Defrost in the refrigerator overnight.

Jar the sauce and store at room temperature for up to 6 months. To properly jar, fully submerge the mason jar and lid in boiling water. Boil for 10 minutes, then use tongs to remove them from the water. Use a funnel to transfer sauce to the jar. Wipe the rim clean and secure the lid on top. Return the jar to boiling water for 10 more minutes (make sure it’s fully submerged). Let the jar cool completely overnight, then check that the jar is properly sealed by making sure that the lid does not pop up and down.

Recipe FAQ

How do I reheat blueberry sauce?

Cook sauce over a low heat on the stovetop, stirring occasionally, until warm. ALternatively, reheat the sauce in the microwave, stopping to stir every 10 seconds.

Why is my blueberry sauce runny?

Most likely it wasn’t cooked long enough. Keep the sauce simmering on the stove until it’s thick enough to coat the back of the spoon. You can also sprinkle in a little extra cornstarch.

Can I add other fruits to the sauce?

Absolutely! Aim for 2 cups fresh berries in this recipe.

Can I use frozen blueberries?

Yes. Do not defrost them and use only 1/3 cup water in the recipe. You can add more water if the consistency is too thick, but it’s unlikely since frozen berries will release water as they cook.

spoon holding blueberry sauce in a bowl.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

homemade blueberry sauce in a small glass jar with a spoon.

Get the Recipe: Homemade Blueberry Sauce

In less than 15 minutes you can have homemade blueberry sauce ready to eat! It's the perfect topping for ice cream and cheesecakes.
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Ingredients

  • 2 cups fresh blueberries
  • ½ cup (120 ml) water
  • ½ cup (100 g) granulated sugar
  • 1 Tablespoon fresh lemon juice
  • Pinch of salt
  • 2 Tablespoons cornstarch, dissolved in 2 Tablespoons water
  • ½ teaspoon pure vanilla extract

Instructions 

  • In a saucepan over medium heat, add blueberries, water, sugar, lemon juice and salt. Bring to a simmer, stirring frequently.
  • Add the cornstarch paste and gently stir until combined. Continue cooking berry mixture until thickened, about 5 to 7 minutes. The sauce should coat the back of a spoon.
  • Remove from heat and stir in the vanilla. Serve warm, room temperature or chilled.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks.
Frozen berries may also be used (do not defrost). Reduce water to 1/3 cup and add more, 1 tablespoon at a time, if a thinner sauce is desired.
Serving: 0.25cup, Calories: 78kcal, Carbohydrates: 20g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 32mg, Fiber: 1g, Sugar: 16g, Vitamin A: 20IU, Vitamin C: 5mg, Calcium: 3mg, Iron: 0.1mg

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