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This easy blueberry sauce recipe takes less than 10 minutes to make and can be enjoyed so many ways! Use it as a pancake topping, drizzle it over cheesecake or stir it into a bowl of creamy oatmeal.
I love recipes that can turn even the simplest meal into something special. Take this no-fuss homemade blueberry sauce. It requires only a few minutes to put together and a mere handful of ingredients. When it’s done cooking, you can store it in the fridge for up to two weeks and use it on everything from waffles and pancakes to ice cream and yogurt.
I made our latest batch this past weekend after we came home from blueberry picking with way more berries than we could possibly hand eat. I may just make another batch tomorrow, then freeze it for the winter months. That way I can pull a jar out in the middle of a snow storm and pretend it’s still summer!
What You’ll Need
The ingredients for homemade blueberry sauce are super simple. Here’s what you’ll need:
- Water – Helps break down the sugar and berries.
- Sugar – Enhances the sweetness. Feel free to adjust according to how sweet your berries are.
- Cornstarch – Helps the sauce thicken.
- Blueberries – We’ve made both with fresh blueberries in the summer or with frozen berries in the winter (it’s good either way). Make sure you have rinsed your blueberries and inspected them for stems, which should be removed.
- Citrus juice – I usually prefer fresh lemon juice, but you can also use orange juice in a pinch.
- Vanilla – Only use pure vanilla extract.
How to Make Blueberry Sauce
Making blueberry sauce only takes a few minutes. Here’s how to do it:
- In a medium sized pot over medium-high heat, combine the water, sugar and cornstarch. Whisk together until blended.
- Add the blueberries and citrus juice. Stir everything together, then bring the mixture to a simmer. Lower the heat to medium- low, or whatever temperature on your stove will just keep the sauce at a simmer.
- Cook. Continue cooking, stirring frequently, until the sauced has thickened and the blueberries have broken down somewhat. This will take about 5 minutes.
- Remove from heat & add vanilla. Before you add the vanilla, remove the pot from the heat. This is important because, like alcohol, vanilla will evaporate when heated. So give the sauce a minute to cool, then stir in the vanilla.
- Cool. Let the sauce cool more. This will prevent burning your mouth and also give the sauce time to thicken a bit.
Want a thicker sauce? Just cook it a bit longer until it has the consistency you’re going for.
Ways to Use It
Blueberry sauce can be used cold or warm. When I’m ready to use sauce that has been stored in the fridge I will sometimes heat it for about 15-20 seconds in the microwave. Whether or not I do this depends on how I’m using it and whether I want the sauce to be thinner or thicker. The warmer the sauce, the more pourable it will be.
Here are some of our favorite ways to use our homemade blueberry sauce:
- As a yummy waffle topping. We love it with these sourdough waffles.
- Drizzled over homemade pancakes.
- Dolloped over french toast.
- Mixed with vanilla or plain yogurt and granola.
- Added to steel cut oatmeal or old fashioned oatmeal for breakfast.
- Spooned over vanilla ice cream or cheesecake.
- As a filling for crepes, maybe with a bit of creamy cheese added for good measure
- Layered with lemon cake, fruit and whipped cream as part of a trifle
- Spread onto popovers or a slice of homemade challah.
- Swirled into a buttermilk coffee cake.
I’m sure there are even more ways to use it!
How to Store
- In the fridge: You can store blueberry sauce in the fridge for up to 2 weeks. I usually spoon it into a mason jar, seal it with a BPA free lid, then place it in the refrigerator door. Any airtight container will do though.
- Want to freeze it? You can freeze blueberry sauce for up to 6 months. Let it come to room temperature, then spoon it into a freezer-safe container. Be sure to leave at least 1 inch of room at the top so that the sauce can expand in the freezer. Thaw in the fridge for 1-2 days when you’re ready to use it.
Homemade Blueberry Sauce
- ½ cup water
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 cups blueberries, fresh or frozen
- 1 tablespoon lemon juice , or orange juice
- ½ teaspoon vanilla extract, optional
- Combine the water, sugar and cornstarch in a medium saucepan over medium high heat. Whisk together until blended.
- Add the blueberries and citrus juice. Bring to a simmer, then reduce the heat to medium low, or whichever temperature will keep the sauce at a slow simmer.
- Cook, stirring frequently until the sauce has thickened slightly. This will take about 5 minutes.
- Add vanilla. Remove from heat and let cool for a minute. Stir in the vanilla extract.
- Cool & serve. Once the sauce has cooled it's ready to serve!