Homemade blueberry sauce is a recipe that will dress up all your favorite desserts and brunches!
Blueberry sauce is so easy to make and can quickly be made with fresh or frozen berries! It’s simply heavenly spooned over homemade ice cream or cheesecake!
Best Blueberry Sauce
Blueberry sauce is the perfect way to enjoy those fresh summer berries!
We love to swirl it into the batter of a vanilla bundt cake or drizzle cream and blueberry sauce over pancakes, waffles or a bowl of hot oatmeal.
It’s delicious made with fresh or frozen berries and takes just minutes to prepare!
Ingredients/Variations
Homemade blueberry sauce can easily be modified and played around with to make it your own!
BERRIES
No blueberries on hand? That’s fine, substitute almost any fresh or frozen fruit available, from peaches to blackberries. We definitely want to give a shout-out to the humble strawberry though, since they taste awesome in this sauce! It may be necessary to make adjustments to the sauce thickness, but that’s easily done, and we’ll cover that later on in this post!
CORNSTARCH
Arrowroot, tapioca or even psyllium husks are excellent substitute thickeners for sauce. Just be aware it may need more or less water, and be prepared to adjust cooking times as necessary. But hey, flexibility is what home cooking is all about, right?
SUGAR
Substitute stevia powder, or just plain raw sugar or honey. Maple syrup is a good option too! Make blueberry sauce more or less sweet to taste or base the decision on what it’s being served with!
EXTRAS
Try mixing in lemon juice or lemon zest for a tart sauce, add in chia seeds for extra health (these work as a thickener, too) or try a mix of different berries. Why not make a blueberry/raspberry sauce?
How to Make Blueberry Sauce
It’s a snap to make this bubbly and delicious blueberry sauce, and it’s super fun too!
For fresh blueberries:
- Combine all ingredients in a saucepan (per recipe below). (Make sure water is cold, or cornstarch may clump)
- Simmer until thickened.
- Cool before serving.
For frozen blueberries:
- Cook blueberries and sugar in a pan until they begin to defrost.
- Combine water and cornstarch and add into the defrosted blueberries while stirring.
Consistency
If the blueberry sauce is too thin:
- Make a slurry with cold water and cornstarch (or another favorite thickener.)
- Add it in a little at a time while simmering until sauce reaches desired thickness.
If the sauce is too thick:
- Add water a little at a time while simmering until sauce is the preferred consistency.
- Adjust sugar to taste.
Storage
Refrigerator storage:
Blueberry sauce keeps in the refrigerator for up to one week. After that, it’s time to make a new batch anyway, because it’s sure to disappear. Any container with a tight seal will do!
Freezer storage:
If cooking for one person or if batch cooking is the order of the day, go ahead and freeze some of this delicious blueberry sauce!
- It will keep indefinitely but tastes the best if used within two months.
- Use zippered freezer bags with the date on them, or any tightly sealed container with no air. Leave an inch at the top for expansion if using a glass container.
It tastes terrific cold, or warmed up on the stovetop or in the microwave. If reheating, test to see if it needs a little extra sugar, water, or lemon juice added.
What to Serve Blueberry Sauce With
It’s not hard to figure out what to use this amazing and versatile sauce for!
- Crepes – 6 simple ingredients
- Pancakes – quick & easy
- French toast – perfect for brunch
- Homemade Ice cream – no ice cream maker needed
- Homemade Waffles – fluffy & crispy
- Cheesecake – with 4 ingredient filling
Did your family love this Blueberry Sauce? Be sure to leave a rating and a comment below!
Homemade Blueberry Sauce
Ingredients
- 4 cups blueberries fresh or frozen
- ½ cup granulated sugar
- ⅓ cup water
- 2 teaspoons cornstarch
Instructions
- Combine all ingredients in a medium saucepan. Stir well to mix.
- Bring to a simmer over medium heat.
- Reduce heat to low and simmer 5 minutes.
- Cool 15 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Sauce
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is so easy and very delicious.
I also added lemon juice and zest.
Thanks for making me a good cooker
I made this to top my cheesecake this weekend and it was amazing! My little ones ended up just stealing spoonfuls of this sauce! SWP Employee
So glad they enjoyed it!
haven’t made this yet, but sounds so yummy, I have got to try it.
I hope you enjoy it, Connie!
ALL I CAN SAY WOW YUMMY
Thank you! So glad you enjoyed it!
I either add a tablespoon of frozen orange juice or a 1/2 cup of freshly squeezed orange juice and a couple star anise. I then cook until the sauce thickens on it’s own. It thickens more as it cools. Sometimes I add a couple tablespoons of sugar but no more. Blueberries are almost always sweet enough. They are one of the few grocery store fruits you can trust to be sweet and flavorful. My husband enjoys ricotta wrapped in a crepe with blueberry sauce.
Your version sounds delicious Ila!
I love this sauce. I use it for a topper to my cheesecake.
Mmmm, that would be delicious River!
Your air fryer, can you make this just in the oven?
This sauce is made on the stovetop.
The Blueberry Sauce was very easy to make, and tastes delicious! Thank you for sharing! While I love fresh blueberries, I used frozen, which works just as well and is a much better choice when you are making this out of season. Spending $5 plus dollars on a half pint in the winter months just isn’t worth the return, since that natural sweetness will be absent anyhow. My bag of blueberries was only 2-1/2 cups, so I cut the sugar in half, made the full 1/3 cup water with 2 tsp. cornstarch, and ended up using about 2/3 of the mixture (frozen blueberries put out a bit more liquid than fresh).
Thanks for sharing your tips Virginia, so glad you loved it!
I made this sauce using frozen blueberries and it is to thin. It is delicious though.
It will thicken as it cools but you can certainly add more cornstarch if needed. Bring the mixture back to a simmer. Mix equal parts cornstarch and water and slowly add a little at a time to the sauce until it reaches desired consistency. I hope that helps!