Home / Recipes / Dessert / Fruit Desserts / Homemade Blueberry Sauce
Published on January 16, 2018 · Updated on July 11, 2021 · By Aysegul Sanford
Whether you use to top off your pancakes, waffles, or a bowl of yogurt in the morning, this Homemade Blueberry Sauce Recipe is one that you can make year-round using both frozen or fresh blueberries. It comes together in less than 20 minutes and as long as it is kept in an airtight jar, it will keep fresh up to a week in the fridge.
Yields: 6 servings (1 cup)
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total: 15 minutes mins
Jump to Recipe
It all started when I decided to make ricotta cheese at home. It turned out delicious. Then I decided to make Ricotta and Lemon Pancakes. They were incredibly moist and fluffy. I could have drizzled them with maple syrup, but I wanted to make them more special. It was Sunday and I had some blueberries in the fridge.
With the help of Barefoot Contessa’s blueberry sauce recipe, I was able to make this sweet treat in less than 20 minutes. Boy, was that a good idea…
It was incredible. Lemon, ricotta, and blueberries… How bad can that be?
A Few recipe ideas to help you put this blueberry sauce recipe to good use:
You might ask, where would I use this sauce. Well, I am glad you asked because I have some ideas for you.
Top Off Your Waffles and Pancakes:
Blueberry sauce for pancakes and waffles is an obvious one, so here are some pancake and waffle recipes to get you inspired:
- Chocolate Waffle Cake – If you are a lover of chocolate-blueberry combination, this one is for you. I make a batch of these chocolate waffles when I want to treat my family over the weekend and take it up a notch by drizzling it with this blueberry sauce.
- Brioche Waffle Recipe – Don’t have time to make waffles from scratch? I have the perfect solution for you! Use a loaf of brioche and top it off with this sauce for a breakfast that will impress.
- Overnight Waffles – I am a big fan of these overnight yeasted waffles. It takes a little bit of an advance planning, but it is worth the effort, especially when they are topped off with this blueberry sauce.
- Almond Meal Pancakes – Want to try a healthier recipe? Then make these almond meal pancakes and drizzle it with a generous amount of this sauce.
Top Off Your Morning Oatmeal:
- Steel Cut Overnight Oats – On weekdays when I have a limited amount of time I make these oats. A bowl of these oats topped off with this fresh blueberries and a drizzle of this sauce is heavenly.
- Oatmeal with Chia Seeds – This oatmeal is what I eat every morning. During the summer times, when blueberries are in season, I treat myself by drizzling a generous amount of this blueberry topping on my oatmeal.
Top Off Your Yogurt or Ice Cream Bowl:
If none of the above recipes works for you, you can use this blueberry sauce to top off a big bowl of yogurt or ice cream when you want to treat yourself to a luxurious treat.
Or just eat it the way I (sometimes) eat it; with a spoon, by itself.
How To Make Blueberry Sauce:
The process cannot be easier.
All you have to do is to put blueberries, water, sugar, and lemon juice in a small pan and bring it to a boil. Keep an eye on it as it cooks. Meanwhile, in small cup whisk together cornstarch with a tablespoon of water.
Slowly stir the cornstarch mixture into the blueberry sauce. It will start to thicken as it cooks. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
Off heat, add in the vanilla. At this point, you can use it right away to top off your pancakes or waffles or let it cool to room temperature, transfer to an airtight jar and keep in the fridge and use it throughout the week. It should keep fresh up to a week.
You can use both fresh or frozen blueberries to make this homemade blueberry sauce recipe.
OTHER BLUEBERRY RECIPES YOU MIGHT LIKE
- Gluten-Free Lemon Blueberry Muffins
- Flourless Muffins with Blueberries
- Blueberry Spelt Scones
- Blueberry Coconut Muffins
- Blueberry Calvados co*cktail
- Spinach Blueberry Salad
Homemade Blueberry Sauce
By Aysegul Sanford
Yields: 6 servings (1 cup)
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Whether you use to top off your pancakes, waffles or a bowl of yogurt in the morning, this Homemade Blueberry Sauce Recipe is one that you can make year round using both frozen or fresh blueberries. It comes together in 15 minutes and as long as it is kept in an airtight jar, it will keep fresh up to a week in the fridge.
5 from 8 votes
Print Recipe
Ingredients
- 3 cups fresh or frozen blueberries rinsed- if using fresh blueberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Instructions
Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.
In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
Take it off the heat and stir in the vanilla.
Store it in an airtight jar in the fridge.
Nutrition
Calories: 178kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 57mg | Fiber: 2g | Sugar: 41g | Vitamin A: 40IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 1mg
Course: Sauce
Cuisine: American
Tried this Recipe? Tag me Today!Mention @FoolproofLiving or tag #foolproofeats!
Slightly adapted from Ina Garten’s Blueberry Sauce recipe.
Like this recipe? Consider sharing:
You might also like:
Fresh Peach and Blueberry Tart with Walnut Crust
Almond Flour Blueberry Muffins
Honey Sweetened Blueberry Hot Toddy
About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
If you’re looking for approachable yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that have been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.
Check out my about page to learn more about me.
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Reader Interactions
Barbara
I’m thinking it would make a great sauce for a pork loin or pork chops
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Aysegul Sanford
I would agree with that. Hope you give it a try some time.
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Lindsay Cotter
So easy to make! This blueberry sauce was so delicious over top of our gluten free pancakes!Reply
Aysegul Sanford
Isn’t it? So happy you liked it Lindsay.
Reply
Sommer
This takes pancakes to the next level! A must have for my breakfast.Reply
Aysegul Sanford
Can’t agree more. Such a great way to elevate any pancake and/or waffle recipe 🙂
Reply
Julie
This blueberry sauce is to die for! It’s fantastic on waffles and pancakes.Reply
Aysegul Sanford
Oh this is music to my ears. So glad to hear that you liked it. Cheers!
Reply
Tanya Schroeder
I served this sauce with French toast and it was a HUGE hit!Reply
Aysegul Sanford
So happy to hear that Tanya. Thanks
Reply
Toni
This is really amazing! And I loved that this is so easy to make!Reply
Aysegul Sanford
Isn’t it so easy to make? So happy to hear that you liked it Toni.
Reply
Elizabeth
I made this sauce to top our weekend pancakes, but we used the leftover over ice cream. So yummy!Reply
Aysegul Sanford
That is exactly what I do too. Thanks for stopping by Elizabeth.
Reply
D. Atkins
I used this recipe…3 c blueberries to 1 cup of sugar, and my husband said it was great. Unfortunately I am not fond of anything with blueberries, but everyone loved it over cheesecake.Reply
Aysegul Sanford
So happy to hear that it worked for you. Thanks for coming by D. Atkins.
Reply
zerrin
I can’t believe I missed this recipe of yours! I saw it while I was walking through your old posts the other day and I had to try it. Used frozen blueberries. We enjoyed it on our pancakes this morning. YUM!Reply
Aysegul Sanford
You are the sweetest. Thank you sugar.
Reply
Tea Sea
I made first batch of this liquid blue gold skipping the vanilla. Oh so good!! I still had 3 cups of blueberries in freezer, so I said to myself, Self, lets make another batch and use stick blender to make syrup. Brain kicked in and added a good pinch of salt, and blended till smooth. Mixed the 2 batches together. Poor boyfriend that doesn’t like “cooked fruit chunks” gave it a thumbs up tasting it off a spoon. Pich of salt really makes the flavor pop!!
Reply
Aysegul Sanford
YAY! This is music to my ears. So happy to hear that you liked them. Thanks for such a (fun) and thorough review.
Lindsay
Can this be canned or frozen ?
Reply
Aysegul Sanford
Hi Lindsay,
I have never tried freezing it, but I do not see why not. I would keep it in a tight lid jar and freeze it like I would tomato sauce or any other liquid food.
I hope this helps.Reply
Miriam
Hello there, thank you for sharing this delicious recipe. I just want to comment something, I visited the original recipe and it calls for 1 1/2 pints of blueberries and the rest of the ingredients are the same; I am putting close attention to this because using a cup of sugar with just 1 1/2 cups of fruit instead of 1 1/2 pints it is a huge difference.
Reply
Aysegul Sanford
Miriam,
This is so true. You are right. Thanks for bringing it to my attention. I just made the changes.Reply
Debbie Sword-St Cyr
Well I just happen to have some fresh blue berries and I just have to make this…Pancakes are on the menu for this week…:) Thanks for sharing…:)
Reply
Aysegul Sanford
OHhh Debbie this sauce is heavenly. It is the perfect topping for any pancakes.
Cheers!
Thanks for stopping by..
IceReply
