Name: Homemade Blueberry Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries; ½ cup water; ¼ cup granulated sugar (adjust to taste); 1 tbsp lemon juice (fresh is best); 1 tbsp cornstarch + 1 tbsp cold water (for thickening); Optional: ½ tsp vanilla extract or lemon zest

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Homemade blueberry sauce is a quick and flavorful topping I love to whip up for all kinds of breakfasts and desserts. Whether I’m pouring it over a warm stack of pancakes or spooning it onto a rich cheesecake, this sauce adds a pop of fruity sweetness that’s hard to beat. It takes only a few simple ingredients and about 15 minutes from start to finish.

Homemade Blueberry Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups fresh or frozen blueberries

½ cup water

¼ cup granulated sugar (adjust to taste)

1 tablespoon lemon juice (fresh is best)

1 tablespoon cornstarch + 1 tablespoon cold water (for thickening)

Optional: ½ teaspoon vanilla extract or lemon zest

Directions

Simmer the Berries:

I combine the blueberries, water, sugar, and lemon juice in a medium saucepan and bring it to a boil over medium heat. I stir occasionally until everything starts bubbling nicely.

Thicken the Sauce:

While that simmers, I make a quick slurry by mixing cornstarch with cold water. Then I stir it into the bubbling sauce and let it cook for another 1–2 minutes until it thickens up. It’s totally fine if some of the berries burst.

Finish and Cool:

Once it’s thick, I take it off the heat and stir in either vanilla extract or a little lemon zest, depending on my mood. I let it cool slightly before serving, or I chill it completely and store it for later.

Servings and timing

This recipe yields about 1 ½ cups of sauce and takes roughly 10 to 15 minutes to make. That’s enough for 4–6 servings, depending on how generous I get with the pouring.

Variations

I sometimes add a pinch of cinnamon or nutmeg for a warm spice twist.

Swapping in raspberries or blackberries works great if I want to change things up.

For a thinner sauce, I reduce the cornstarch or skip it altogether for more of a compote-style topping.

If I’m avoiding sugar, I’ll use maple syrup or a sugar substitute that works well in cooking.

Storage/Reheating

I store the cooled blueberry sauce in an airtight container in the fridge for up to one week. When I freeze it, it lasts up to 3 months. I thaw it overnight in the fridge and reheat it gently on the stovetop or in the microwave until it’s warm and smooth again.

FAQs

How do I know when the sauce is thick enough?

Once the sauce coats the back of a spoon and has a glossy finish, it’s ready. It also continues to thicken slightly as it cools.

Can I use other fruits in this recipe?

Absolutely. I’ve swapped in strawberries, raspberries, or a berry mix and had great results. Just adjust the sweetness as needed.

Is this sauce good cold or warm?

Both! I like it warm over pancakes or waffles and chilled over cheesecake or ice cream.

Can I double the recipe?

Yes, I double it often when I want to freeze a batch. I just make sure to use a larger saucepan and stir frequently.

What’s the best way to serve it?

Some of my favorite ways include drizzling it over cheesecake, spooning onto French toast, or swirling it into Greek yogurt. It also pairs perfectly with vanilla ice cream or oatmeal.

Conclusion

This homemade blueberry sauce is a go-to in my kitchen because it’s easy, versatile, and elevates so many dishes with minimal effort. Whether I’m preparing breakfast, dessert, or just want something fruity on hand, this sauce delivers every time.

📖 Recipe:

Homemade Blueberry Sauce

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Author: Cheryl
Total Time: 15 minutes
Yield: 1½ cups (4–6 servings)
Diet: Vegan

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Description

Homemade blueberry sauce is a quick and easy topping made with fresh or frozen berries, perfect for pancakes, cheesecake, and more. It's sweet, tangy, and thickens beautifully in just 15 minutes.

Ingredients

2 cups fresh or frozen blueberries

½ cup water

¼ cup granulated sugar (adjust to taste)

1 tbsp lemon juice (fresh is best)

1 tbsp cornstarch + 1 tablespoon cold water (for thickening)

Optional: ½ teaspoon vanilla extract or lemon zest

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Instructions

In a medium saucepan, combine blueberries, water, sugar, and lemon juice. Bring to a boil over medium heat, stirring occasionally.
While the mixture simmers, make a slurry by mixing cornstarch with cold water.
Stir the slurry into the bubbling sauce and cook for another 1–2 minutes until it thickens. Some berries may burst, and that's okay.
Remove from heat and stir in optional vanilla extract or lemon zest.
Let the sauce cool slightly before serving or chill completely for later use.