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 breakfast recipes extra special, try adding some of this Easy 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.
- Sugar
- Cornstarch
- Lemon juice
- Vanilla
- Salt
- Frozen (or fresh) blueberries
Easy Blueberry Sauce
Ingredients
- 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
Instructions
- 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.
15 comments
Regina Moore
What if I am cooking for 4 -6 people? How will I do this?
Radean L Vassar-Boden
Yes you can, boil 15 mins at 0-1000 feet elevation.
Mama M
Can this be canned in water bath?
Radean L Vassar-Boden
Yes you can, boil 15 mins at 0-1000.
Danelle
I would imagine it could, but I honestly don’t do enough canning to know for sure, but it can be frozen.