This delicious homemade blueberry sauce is easy to make in less than 10 minutes! Perfect for serving over pancakes, cheesecake or ice cream this is a versatile blueberry topping.
I love blueberries, which is probably why there are so many blueberry desserts on my blog! Whether it is a blueberry galette, blueberry lemon trifle or a refreshing blueberry margarita I love cooking with this tasty summer fruit.
This quick blueberry sauce is especially good because it lets you turn almost anything into a blueberry flavored dish. Of course it is especially yummy as a topping for mini cheesecake, but you can also use it on more healthy things, like swirled into Greek yogurt.
It has only 4 ingredients, takes only 10 minutes to make and is so simple it is almost impossible to mess up. The sauce is thick and sweet and has the delicate flavor of blueberries with a hint of citrus that really brings out and intensifies the blueberry flavor.
The ingredients for this blueberry sauce are:
- Blueberries – You can use either fresh or frozen blueberries for this sauce. This is very handy because blueberry season is not long enough! It might take a minute or two longer to make this with frozen berries, because it will take a little longer to bring them to a boil.
- Sugar – Blueberries are naturally sweet, so you don’t need a lot of sugar for this sauce.
- Orange juice – I prefer to mix orange juice with the blueberries because it adds a nice citrus flavor to the sauce. But you can make it with water if you don’t have orange juice.
- Cornstarch – The cornstarch thickens the sauce so it less like a syrup and flows nicely.
Step by Step Instructions
1. Wash the Blueberries
If you are using fresh blueberries wash them in a colander and get rid of any stems that are still on the berries.
2. Heat the Berries
Mix the blueberries, orange juice or water, and sugar in a small sauce pan. Put the pan on the stove on medium heat and bring it to boiling while stirring.
Once it is boiling reduce the heat and let the berries simmer for 5 minutes. Continue to stir them, but stir gently so the berries don’t get completely mashed up.
3. Thicken the Sauce
Mix the cornstarch with a small amount of cold water in a small bowl. Then add the cornstarch mixture to the blueberries, stirring as you pour it in.
Don’t try to add the cornstarch directly to the saucepan. If you don’t mix it with water it will get lumpy and won’t thicken the sauce as well.
After you stir the cornstarch into the sauce pan continue to stir the mixture for about 1 minute to let it thicken. If you want it to be even thicker let it simmer a little longer.
Take the pan off the heat and pour it into a glass mason jar or a bowl.
How to Store
Let the sauce cool to room temperature and then refrigerate it in a covered container if you aren’t using it right away.
It will keep for a week in the refrigerator, although it never lasts that long at my house! You can also freeze it if you aren’t planning to finish it all off in a week.
This recipe is for a fairly small batch of sauce, using only 1 cup of blueberries. You can double or even triple the recipe if you are cooking for a crowd!
How to Use Blueberry Sauce
The sauce will continue to thicken as it cools. You can serve it either warm or cold on almost anything you can think of. Here are some of my favorite ways to use it:
- Drizzle on top of pancakes or French toast.
- Add swirl into yogurt, preferably with extra blueberries on top.
- Make a blueberry ice cream sundae.
- Top off a decadent cheesecake with lots and lots of blueberries.
- Use as a dipping sauce for French toast sticks or mini pancakes.
- Stir into chia pudding or oatmeal for added taste and texture.
- Use it instead of frosting to top off a cake or as a filling in between two layer cakes.
- Mix it into a quick and easy trifle.
- Use it on top of toast, scones or muffins.
- Eat it with a spoon straight from the jar. 🙂
Find More Easy Dessert Sauces
- 1 cup fresh or frozen blueberries
- 1/3 cup orange juice or water
- 1/4 cup sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- If using fresh blueberries wash them and remove any stems.
- Mix the blueberries, orange juice or water and sugar in a small sauce pan.
- Heat on medium heat until boiling and then reduce the heat and simmer for 5 minutes, stirring gently. Don't squish the blueberries.
- Mix the cold water and cornstarch in a small bowl and add to the mixture while stirring.
- Continue to let it boil and stir it for another 1 minutes while it thickens.
- Take the sauce pan off the heat and pour the mixture into glass jar or bowl and let it cool.
- Serve warm or cold.
You can double or triple this recipe without any issues.
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Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 0g
Nutrition facts are estimates.