Homemade blueberry sauce is not too sweet and bursting with berries. Make it with fresh or frozen berries – then top in on pancakes, cheesecake, waffles or ice cream!
This easy homemade blueberry sauce is the perfect topping for just about anything. It transforms everyday pancakes into a restaurant worthy fare, or a simple (even store bought) cheesecake into a complete showstopper.
Better yet – it only takes about 10 minutes to make, and you can use fresh or frozen berries. So if you’re in a pinch it’s the perfect way to up the ante for any dessert or breakfast.
How to Make Homemade Blueberry Sauce
To make this homemade blueberry sauce, you only need a few ingredients:
- Lemon juice
- and cornstarch
I love using a little lemon juice in blueberry sauce because it adds just a little tartness that pairs perfectly with the sweet berries. If you prefer you could use orange juice instead, or even substitute it for water. But I love what the freshly squeezed lemon juice adds to the sauce.
First add the blueberries, lemon juice, sugar and 1/3 cup water to a medium saucepan over low heat and bring to a gentle boil. Then add 1 tablespoon of cornstarch to 2 tablespoons of water to dissolve it, and then stir it into the blueberry mixture.
The blueberries will start to soften and the skin will pierce as the blueberry sauce thickens.
I like to serve the sauce warm over pancakes, waffles or ice cream. Or let it cool and top on cheesecake. As the sauce cools it’ll thicken even more. Below is where I made a batch of this blueberry sauce with field blueberries and topped it on lemon cheesecake. It was divine to say the least.
Now for some questions:
Can I use frozen berries for blueberry sauce? Yes – absolutely. It may take a bit longer to boil down because they’ll have more liquid due to freezing.
Can I use fresh berries? Yup, yup.
Can I make blueberry sauce without cornstarch? Yes, but it won’t be as thick. You’ll likely need to boil it down a little longer but it’ll still be tasty.
This blueberry sauce is the perfect topping for your breakfast, dessert or ice cream. I’ve topped it on fluffy pancakes, lemon cheesecake, waffles, yogurt….. the list is endless.
Homemade blueberry sauce is not too sweet and bursting with berries. Make it with fresh or frozen berries - then top in on pancakes, cheesecake, waffles or ice cream!
- 3 cups blueberries
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 tablespoon cornstarch
- 2 tablespoons water
Add the blueberries, lemon juice, sugar and 1/3 cup sugar to medium saucepan over low-medium heat.
Let the sugar dissolve and bring to a gentle boil to soften the berries while stirring occasionally.
In a small cup dissolve the cornstarch in 2 tablespoons of water.
Add the cornstarch to the blueberry mixture and stir to dissolve.
Gently boil for 5-10 minutes to thicken the sauce. It will continue to thicken as it cools.
Remove from the heat and serve immediately over ice cream, pancakes or waffles. Or let cool and serve over cheesecake.
*Store in an airtight container in the fridge.