EASY BLUEBERRY SAUCE — This quick and simple blueberry sauce is the perfect accompaniment to ice cream, cheesecake, pancakes, waffles and so much more.
Fresh berry sauces are so easy to make, and this Easy Blueberry Sauce is one of my favorites to have on hand for topping desserts and breakfast foods like waffles, pancakes and yogurt.
This stuff makes a pretty amazing yogurt and granola parfait, if I do say so myself!
While the recipe calls for frozen blueberries, this sauce is an especially great way to use up those fresh blueberries that may be just a little to ripe for eating, but not past the point where you need to toss them.
And you can literally whip up a batch of this sauce in about 5 minutes. If you keep some frozen blueberries on hand, you can have homemade blueberry sauce any time you’d like.
Of course, this recipe also works well with other berries, or even a combination of berries…..raspberries, blackberries, strawberries…..you get the idea!
I like to store my blueberry sauce in a glass jar in the refrigerator, where it will keep for about a week. This blueberry sauce is so versatile though, it rarely lasts a week around here.
We love to spoon this sauce over vanilla ice cream for a simple but delicious dessert. It’s also great on angel food cake, or as a cheesecake topping. The possibilities for using this blueberry topping are almost endless.
If you’re looking for an easy way to make your desserts or breakfasts recipes extra special, try adding some of this delicious homemade blueberry sauce. No one has to know how easy it is!
Be sure to save this Easy Blueberry Sauce recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Easy Blueberry Sauce.
- Lemon juice
- Frozen (or fresh) blueberries
Easy Blueberry Sauce
This quick and simple blueberry sauce is the perfect accompaniment to ice cream, cheesecake, pancakes, waffles and so much more.
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1/2 cup water
- 1 tablespoon lemon juice
- 3 cups frozen blueberries (can use fresh)
- 1 teaspoon vanilla
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Stir in water, lemon juice and blueberries.
- Bring to a boil over medium-high heat, stirring frequently, until mixture begins to thicken. Cook and stir for 2-3 minutes more. Remove from heat and stir in vanilla.
- May be served warm over waffles, pancakes etc. Cool completely before using on cakes, cheesecakes, yogurt, etc. Store in an airtight container in the refrigerator for up to one week.
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Who Dished It Up First: This is an original recipe
Carissa Nelson | Spoonful of Easy
I would not have guessed this was easy! I thought it would be very step intensive — I love the idea of keeping this in the fridge and just spooning it up as needed. Thanks, Danelle!
Thanks Carissa! It really is easy!
What can I use in place of sugar. Would pure maple syrup work?
I used Monk Fruit sweetener just added a little more than recipe called for.
You’re right..very easy and quick, and using everyday ingredients along with the blueberries. Delish! Just a note; this makes about 2 cups after cooked down..fills a one pint jar nicely. I just jarred up a few for my daughters-in-law as an extra Mother’s Day treat:) Thank you for sharing!
I don’t keep lemon juice on hand. Can this be left out?
Made this for a cheesecake topping and it was perfect! Not too sweet and overpowering. Thanks for the recipe!
Thanks for the recipe! Made this for breakfast this morning to go with pancakes and it was delicious! The sauce thickened much faster and easier than another recipe I tried a few months ago, too.
Super easy and delicious
Can this be canned in water bath?
I would imagine it could, but I honestly don’t do enough canning to know for sure, but it can be frozen.
Radean L Vassar-Boden
Yes you can, boil 15 mins at 0-1000.
Radean L Vassar-Boden
Yes you can, boil 15 mins at 0-1000 feet elevation.