This homemade blueberry sauce is quick and easy to make and perfect for your favourite desserts or breakfast dishes like yogurt, pancakes, waffles or crepes.
We like adding a little citrus into our blueberry sauce – lemon, lime or orange all pair nicely with blueberries. But those additions are optional. You could just focus on the delicious blueberries or you could try cinnamon, vanilla or almond extract. Totally your call.
Recipe for Blueberry Sauce
Quick and Easy Blueberry Sauce
- 2 cups fresh or frozen blueberries
- 1/2 cup water, divided
- 1/3 cup sugar
- 1-2 tsp grated citrus zest (lemon, lime or orange) optional
- 1 Tbsp lemon, lime or orange juice
- 1 1/2 Tbsp cornstarch
- Add blueberries, 1/4 cup water, sugar, citrus zest and juice to pot and bring to a low boil while stirring occasionally being careful not to smash berries, about 8-10 minutes.
- In separate bowl, dissolve cornstarch in remaining 1/4 cup water. Add to blueberries, stirring continually.
- Return mixture to a boil. Turn heat to low and simmer 2-3 minutes until sauce is glossy and has thickened.
- Taste and adjust sweetness to your liking. Remove from heat and let cool. Mixture will thicken further as it cools.
- Keep in fridge for up to 4 days. Sauce made with cornstarch does not freeze well.
Nutrition Facts (per serving)
It’s not just for cheesecake! We often use this sauce for topping oatmeal, granola & yogurt and crepes.
Ingredients for Blueberry Sauce
You can use fresh or frozen blueberries for this recipe. No need to thaw frozen blueberries, use as is, they’ll just take 3-5 minutes longer to cook.
If you’d like more whole blueberries in your sauce, hold back 1/2 cup and add just after cornstarch has thickened. Stir just combine. The sauce will thicken as it cools.
In this blueberry sauce, I used sugar, but you can use whatever sweetener you prefer. You can also vary the amount since it’s just used for flavour in this recipe.
Taste your blueberries before using to see how sweet they are to start with and then add sweetener as needed. You can always add more, so start with the minimum amount.
Cornstarch is the key ingredient for getting this sauce to thicken. There are two important steps whenever using cornstarch to ensure a thick, glossy, lumpy free sauce:
First, you must dissolve the cornstarch in a little bit of cold water or juice. A good rule of thumb is to add 1/4 cup liquid to 1-3 Tbsp of cornstarch and use 1 Tbsp of cornstarch for every cup of liquid you want to thicken.
Second, you must activate the thickening power of cornstarch by bringing the mixture a boil. Whisk or stir the sauce constantly as you bring it to a boil. You will notice the sauce starts to thicken and turn translucent. Stir for about 1- 2 minutes as you begin to see the change until the sauce is glossy and smooth.
For extra flavour consider adding other ingredients like orange, lime, lemon zest & juice, orange extract, cinnamon, cardamom, vanilla extract, rose water, Grand Marnier, etc.
How will you use your blueberry sauce?
I’d love to hear your recipe ideas and how you end up using your sauce. Leave a comment below or tag me on Instagram at #getgettys or Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.