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!

A spoon homers over a mason jar full of blueberry sauce. There are several waffles in the background.

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

A glass bowl holds fresh blueberries.

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:

  1. 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.
  2. 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.

Blueberry sauce is cooking in a saucepan.

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

★★★★★
First time in making a sauce like this. Easy and very good. I’ll be making it again.

Shirley

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.

A mason jar holds blueberry sauce with blueberries and waffles behind it.

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!

A spoon is drizzling berry syrup over waffles. There is a jar with more syrup behind it.

That’s it for this blueberry sauce recipe!

A spoon homers over a mason jar full of blueberry sauce. There are several waffles in the background.

Blueberry Sauce

Make this delicious blueberry sauce and use it as a topping for vegan cheesecake, pancakes, puddings, and more!
5 from 9 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 74kcal

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.

(The products above contain sponsored links to products we use and recommend)

Calories: 74kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 2mg | Iron: 1mg

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!

15 Responses to Blueberry Sauce

  1. Avatar thumbnail image for MarlyShirley Reply

    5 stars
    I used this sauce on top of mini cheese cake very delicious

    • Avatar thumbnail image for MarlyMarly

      Hi Shirley. I’m so glad you liked this sauce!

  2. Avatar thumbnail image for MarlyCrystal Reply

    5 stars
    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.

  3. Avatar thumbnail image for MarlySandra kittelberger Reply

    5 stars
    I love this easy blueberry sauce. I cannot eat my waffles without it thank you

  4. Avatar thumbnail image for MarlyDebbie Hudson Reply

    5 stars
    Excellent

  5. Avatar thumbnail image for MarlyDonna S Reply

    5 stars
    This is so easy and so good!!
    Thank you ..having it with pancakes

  6. Avatar thumbnail image for MarlyKaren Reply

    5 stars
    Delicious! So easy to make. It’s a definite keeper.

  7. Avatar thumbnail image for MarlyLinda Reply

    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

    • Avatar thumbnail image for MarlyMarly

      Oh, Linda! I’m so glad you’re trying new berries! And adding lime juice is a nice twist of flavors too.

  8. Avatar thumbnail image for MarlyShirley Jensen-Van Voris Reply

    5 stars
    First time in making a sauce like this. Easy and very good. I’ll be making it again

  9. Avatar thumbnail image for MarlyFB Reply

    5 stars
    Great & easy blueberry sauce! Thank you! Can you freeze this?

    • Avatar thumbnail image for MarlyMarly

      Thanks, FB. So glad you liked it!

  10. Avatar thumbnail image for MarlyMarly Reply

    5 stars
    As the author of this blueberry sauce recipe, I’m pleased to say it’s easy to make and so tasty!

    • Avatar thumbnail image for MarlyDonna M.

      can this be canned in a water bath process and kept room temp till ready to use ? thank you !

    • Avatar thumbnail image for MarlyMarly

      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.

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