Blueberry Sauce
You’re 10 minutes away from serving a gorgeous blueberry sauce, bursting with blueberries, over pancakes, waffles, vegan ice cream, and more.
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!
Why This Recipe is a Winner
- 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.
Marly’s Tips
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.
What You Need
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.
Here are the ingredients you’ll need for this recipe:
- Cornstarch — This 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.
How to Make Blueberry Sauce
Let’s talk about making this blueberry reduction.
Here are two ways to make this tasty syrup:
- Stovetop: Stir together the cornstarch, sugar, and water in a small saucepan. Then, add the blueberries. Turn the heat up to medium to bring it to a boil. Reduce heat to medium-low and simmer for a minute or two until the sauce thickens. Then remove the pan from the heat and add the lemon juice.
- 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. And repeat this in 30-second increments, until the sauce thickens.
Marly’s Tips
You can add different seasonings, such as a ½ teaspoon of vanilla, lemon zest, a few sprigs of dried thyme, rosemary, or even basil. There are lots of great flavor profiles that compliment blueberries.
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.
Reader Reviews
★★★★★
Shirley
First time in making a sauce like this. Easy and very good. I’ll be making it again.
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.
More Berry Recipes
Do you love berry recipes? Here are some more to tickle your taste buds:
Here are even more delicious blueberry dessert recipes for your festive parties all year long!
That’s it for this blueberry sauce recipe!
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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 combining the cornstarch, sugar, and water in a small saucepan. Stir to combine. Add the blueberries and bring to a boil. Reduce heat to medium-low and simmer for a minute or two until a thick sauce forms. Remove from heat. Gently stir in lemon juice.
- Once the sauce cools, pour into a sealable container, like a mason jar, and store in the fridge.
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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.
Enjoy!
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.