Blueberry Sauce

A quick and easy blueberry sauce recipe that enhances pancakes, desserts, and more with its sweet and tangy flavor.

Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast, Dessert

Cuisine American, Dessert

Servings 8 servings

Calories 80 kcal

3 cups blueberries (fresh or frozen) Frozen blueberries can be used without thawing, but may take a bit longer to simmer.
2 tablespoons lemon juice Brightens flavor; bottled works in a pinch.
1/3 cup granulated sugar Adjust up or down depending on berry sweetness.
1/3 cup water For the initial mixture.
1 tablespoon cornstarch Thickener for the sauce.
2 tablespoons water For the cornstarch slurry.

Add the blueberries, lemon juice, sugar, and 1/3 cup water to a medium saucepan over low-medium heat.
Stir occasionally as the sugar dissolves. Bring the mixture to a gentle boil so the berries soften and start to burst.
In a small cup, stir the cornstarch into 2 tablespoons water until smooth.
Pour the slurry into the saucepan while stirring. Keep stirring until fully blended.
Let it gently boil for 5–10 minutes, stirring now and then, until thick and glossy.
Remove from heat. Serve warm or cool for later use.

Works well as a make-ahead option. Refrigerate in an airtight container for up to 5–7 days. Freeze for up to 2–3 months.

Keyword Blueberry Sauce, Easy Recipe, Fruit Sauce, Homemade Dessert, Topping