Blueberry Sauce
Transform pancakes into something spectacular thanks to this Blueberry Sauce. It takes only 10 minutes to make and it adds gorgeous flavor and flair to everything it touches!
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Serve this sauce over simple vegan pancakes to make breakfast something special!
I’m always looking for simple hacks to transform my meals from good to great. What I’ve discovered is that toppings make all the difference. That’s why I love this homemade blueberry syrup recipe so much! It transforms something as simple as pancakes into a luxurious breakfast!
Reader Reviews
★★★★★
Shirley
First time in making a sauce like this. Easy and very good. I’ll be making it again.
★★★★★
Sandra
I love this easy blueberry sauce. I cannot eat my waffles without it!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Cornstarch — This is my thickener of choice. Substitute arrowroot powder or tapioca starch.
- Granulated sugar — for a healthy blueberry sauce, use either a zero-calorie sweetener (such as monkfruit) or use coconut sugar.
- Water — adding just a bit of water creates a nice consistency.
- Blueberries — Fresh or frozen blueberries work great.
- Lemon juice — lemon and blueberries are a nice flavor combination, and we’re adding just a bit of lemon juice (fresh or bottled) to enhance the sauce’s flavor.
What Blueberries are Best for Blueberry Sauce?
When buying fresh blueberries, choose berries that are plump and smooth-skinned. The color of the berries is an indicator of ripeness (not the size of the berries), so choose berries that are deep purple-blue. You can use fresh or frozen blueberries with this recipe. Frozen blueberries are great because they’re frozen at the peak of ripeness, and they hold their shape better while cooking.
The Magic Behind the Recipe
- Adding lemon juice brightens the flavor and cuts the sweetness of this sauce
- Just enough sugar is added to sweeten the fruit without overpowering the flavor of the blueberries
- Cornstarch is added to thicken the berries’ juices.
How to Make Blueberry Sauce
Let’s talk about making this blueberry reduction.
Here are two ways to make this tasty syrup:
- Stir cornstarch in a saucepan along with sugar and water.
- Add the blueberries.
- Stir it together and then turn up the heat to medium to bring it to a boil.
- Reduce the heat to medium-low and simmer for a minute or two until the sauce thickens.
- Remove the pan from the heat and add the lemon juice.
- Transfer it to a lidded jar and set it aside to cool completely.
- Add the lid and refrigerate until you’re ready to serve.
Marly’s Tips
You can add different seasonings, such as ½ teaspoon of vanilla, lemon zest, a few sprigs of dried thyme, rosemary, or even basil. There are lots of great flavor profiles that complement blueberries.
Making Blueberry Sauce in a Microwave
Here are the steps to make your blueberry sauce in the microwave:
- Use a sturdy Pyrex measuring cup or a tall microwave-safe bowl.
- Stir together the ingredients as directed above.
- Microwave for one minute, then stir.
- Repeat this in 30-second increments until the sauce thickens.
How to Enhance Blueberry Flavor
You can add a blueberry flavor boost by adding a bit of coriander to your blueberry sauce. I’d suggest adding no more than a quarter teaspoon of dried coriander is necessary. We want to enhance the flavor, not overwhelm it.
In addition, the lemon juice also helps enhance the flavor of this tasty blueberry sauce recipe.
Storage Tips
Once the sauce cools, pour it into a sealable container, like a mason jar, and store it in the fridge. This sauce will keep in the fridge for up to 10 days.
Frequently-Asked Questions
How do you thicken a berry sauce?
Cornstarch is a great thickener for a berry sauce because it creates a perfect consistency. If your sauce is too thick, add a little more water or if it’s too thin, you can add cornstarch combined with water and bring the sauce to a boil.
How can I thicken sauce without cornstarch?
Cornstarch is a favorite thickener, but there are options you can use besides cornstarch. For example, agar agar flakes make a great zero-carb thickener. You can also use arrowroot powder and even tapioca starch as a thickener.
How to Use Blueberry Sauce
There are so many ways to use a tasty blueberry topping. Drizzle it over:
You can get creative with the ways you use this sauce.
That’s it for this blueberry sauce recipe!
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Easy Blueberry Sauce
Ingredients
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup blueberries fresh or frozen
- 1 tablespoon lemon juice
Instructions
- Prepare the blueberry sauce by adding the cornstarch to a saucepan.
- Add sugar.
- Now, stir in the water.
- Add the blueberries.
- Stir together then turn up the heat to bring it to a boil. Reduce heat to medium-low and simmer for a minute or two until a thick sauce forms.
- Remove from heat and gently stir in lemon juice.
- Once the sauce cools, pour into a sealable container, like a mason jar, and store in the fridge.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Berry Recipes
So, you’ve made this blueberry sauce for cheesecake, and now you’re ready for even more blueberry recipes. Here are some favorites to tickle your taste buds:
Here are even more delicious blueberry dessert recipes for your festive parties all year long!
Enjoy!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
34 Responses to Blueberry Sauce
Rate / Comment
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Have you made big batches of this sauce and canned it for long time storage?
If so do you do anything different to the recipe?
Hi Michaela! I have never preserved it myself, but it lends itself to canning. I recommend preserving this blueberry sauce using the water bath canning method, since it’s high in acidity (thanks to the lemon juice) and sugar content. Just make sure to follow proper canning procedures to ensure it’s shelf-stable.
Marly, have you ever made this berry sauce with a sugar alternative? Hoping it might work since I need to steer clear of granulated sugar. Fingers crossed and thanks!
Hi Melanie! I have this recipe for blueberry chia jam which uses chia seeds as a thickener (I use ground chia seeds so less gritty of a finished texture) and I add just a little maple syrup to it and it works just fine! I think you can try that here. Add a tablespoon or two of maple syrup to the saucepan. Are you ok with maple syrup or were you hoping to use zero-calorie sweetener? If it’s the latter, I would stir in the sweetener after it’s done boiling and you’ve removed it from heat. I hope this helps!
How long can you store the sauce in the fridge?
Sugar is a good preservative so I find this blueberry sauce can keep up to 10 days in the fridge. Just keep it towards the back of the fridge, not in the shelves where the temperature varies more. I hope this is helpful!
The lemon adds just the right amount of zing to the sauce. Very quick and easy
Thank you so much for trying out the blueberry sauce recipe and for sharing your feedback, Jody! I’m so happy you enjoyed the touch of lemon—it really does add that perfect zing, doesn’t it? And I’m glad you found the recipe quick and easy. If you ever have any questions or want to share more thoughts on any of my recipes, feel free to reach out anytime. Happy cooking!
Just wondering if this could be canned in a water bath? Sounds so delicious
Hi Angel. I have not tried this myself but I’m sure it would work!
Made it this morning for my French toast and it was perfect. So easy to make and had all the ingredients already on hand. Thanks for this simple and not too sweet treat.
Hi Kat. I’m so glad you liked this recipe. French toast + blueberry sauce = perfection!
I’m so glad you like this recipe, Dana. And I love the idea of serving this sauce over yogurt. Great idea!
I tried different recipes of blueberry sauce and this is the best! Not too sweet and the lemon juice gives a flavor just right. I double the recipe but use only 1-1/2 tbsp. cornstarch. The consistency is perfect! Thank you for the recipe.
Thanks so much, Diana! I’m so glad you like this blueberry sauce recipe!
blueberry sugar pancake waffle sugar whipped pancake blue waffle berry pancake with syrup sugar waffle blueberry pan berry cake waffle sugar whipped????
Not sure I understand the question, but thanks for stopping by!
Delicious, broke up the blueberries the second time I made it. So easy and quick.
Will be making some more for gifts.
Thank you
Hi Kay. So glad you liked it! What a great idea to deliver it as gifts. I can imagine a colorful ribbon around a small mason jar. Lovely!
I used this sauce on top of mini cheese cake very delicious
Hi Shirley. I’m so glad you liked this sauce!
Thanks for the recipe! My 11 year old daughter made enough to fill 5 mason jars as gifts. Last year she made one but it took her much longer and this is just as delicious if not better. Many uses for this.
I love this easy blueberry sauce. I cannot eat my waffles without it thank you
Excellent
This is so easy and so good!!
Thank you ..having it with pancakes
Delicious! So easy to make. It’s a definite keeper.
I’ve made this sauce with other berries too I just did a raspberry/blackberry combo and I used lime juice instead of lemon and served it over yogurt. Soooooooo yum
Oh, Linda! I’m so glad you’re trying new berries! And adding lime juice is a nice twist of flavors too.
First time in making a sauce like this. Easy and very good. I’ll be making it again
Great & easy blueberry sauce! Thank you! Can you freeze this?
Thanks, FB. So glad you liked it!
As the author of this blueberry sauce recipe, I’m pleased to say it’s easy to make and so tasty!
can this be canned in a water bath process and kept room temp till ready to use ? thank you !
Hi Donna. That should work as long as everything is sterilized, which is sounds like you’re planning on. I have not personally canned this recipe, but it’s not much different than a jam.