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.
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!
How to Store: 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.
Keywords: blueberry sauce for pancakes, blueberry reduction