How to make an easy blueberry sauce recipe using fresh or frozen berries. Perfect topping for pancakes, cheesecakes, ice cream, and more!
This sauce is a delicious recipe that is so helpful to have in the fridge. It’s a perfect topping for so many things, pancakes, cheesecakes, ice cream, pound cake, french toast, and more! With only a few ingredients this is a perfect way of using some fresh berries in the summer.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, and more
Why You’ll Love this Blueberry Sauce
- Easy to make
- Use fresh or frozen (I like frozen better!)
- Delicious on pancakes, cheesecake, or over ice cream!
- Naturally free of the top 14 allergens
This recipe is so simple but makes for such a delicious sauce that is the perfect topping for so many recipes! Here is a quick rundown of what you will need.
- Blueberries: Fresh or frozen work in this recipe. I personally like frozen foods better because I can get organic berries for a better price. And you can try this with wild blueberries for an even more intense blueberry flavor! You'll need about 2 cups of blueberries for this recipe.
- White Sugar: Needed to sweeten up the sauce.
- Lemon Juice: This helps to enhance the flavor of the berries, making it more intense. If you don’t have lemon juice, you can also use orange juice!
- Corn starch: Needed to help thicken up the sauce. See below on how to substitute cornstarch.
- Vanilla Extract: This is an optional ingredient added at the end but I always recommend it. The vanilla adds a beautiful depth of flavor to this sauce and makes it sweeter.
To make this recipe corn free, replace the cornstarch with an equal amount of tapioca flour. You could also use arrowroot powder. Mix the tapioca with water as directed and add it just like the recipe calls for cornstarch.
Also, make sure that your vanilla extract is corn free!
For the full instructions, complete with measurements, please see the recipe card below!
If you are using fresh blueberries, start by washing them clean in some cool running water. Pat them mostly dry and add them to a small saucepan.
If you are using frozen blueberries, just place them right from the freezer into a small sauce pot. No need to thaw them.
Add the white sugar and lemon juice (or orange juice) to the blueberries and give it a stir. Place the pot over low-medium heat. You can cover the pot if you want it to come to a simmer faster. The berries should come to a simmer, or low boil. You don't need to add any water.
While you wait for them to simmer, in another small bowl, mix together the cornstarch and water. This makes a slurry to thicken the sauce. By mixing it separately, it will prevent any clumping in the sauce.
After the blueberries have simmered for 1 minute, add the cornstarch slurry to the pot and give it a stir. Keep it on low heat for 2 to 3 minutes while the sauce continues to thicken. I like to stir my sauce constantly at this point so I can remove it when it is at the thickness I want.
Remove the pot from the heat and finally stir in the vanilla extract. Let it cool for a few minutes and then serve!
Tip! If you used fresh lemon juice and want to kick up the flavor, add a bit of lemon zest when you add the vanilla extract.
How to Store
This sauce is best kept in the fridge. Store it in a jar or other airtight container and it will keep for up to a week.
Freezer: Let the finished blueberry sauce cool completely. Transfer it to a freezer safe container that is airtight. This sauce will keep frozen for about 3 months.
Tip! If you only want a little at a time, first freeze them in an ice cube tray. Then transfer the sauce cubes to another freezer safe container. Then you can have a small amount of blueberry sauce anytime!
I love this fruit sauce! It is seriously so good on top of so many things. Here are a few different ways to use this simple blueberry sauce recipe.
- On top of a pancake, french toast, or waffles
- Over a scoop of vanilla ice cream
- On top of cheesecake or pound cake
- With an angel food cake
- Mixed into yogurt and granola
More Breakfast Ideas
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- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- Medium saucepan
- heat safe spoon
- 2 cups blueberries fresh or frozen
- ½ cup water
- ½ cup white sugar
- 2 tablespoons lemon juice or orange juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla
- In a medium sized pot on the stove over low-medium heat, combine the blueberries, half cup of water, sugar, and lemon juice. Stir still combined. Bring to a simmer.
- In a small bowl, mix together the cornstarch with 2 tablespoons of water to make a slurry.
- After the blueberries have simmered, add in the cornstarch slurry. Cook for 3 minutes or until the sauce is thick.
- Remove the sauce from the heat and add the vanilla extract. Stir to combine. Enjoy!
- This makes a thick sauce. If you want, you can mash the blueberries in the pot after they have come to a simmer. Use a potato masher. You can also strain the sauce after cooking to get a smooth sauce.
- How to Store
- This sauce is best kept in the fridge. Store it in a jar or other airtight container and it will keep for up to a week.
- Freezer: Let the finished blueberry sauce cool completely. Transfer it to a freezer safe container that is airtight. This sauce will keep frozen for about 3 months.
- Tip! If you only want a little at a time, first freeze them in an ice cube tray. Then transfer the sauce cubes to another freezer safe container. Then you can have a small amount of blueberry sauce anytime!