Homemade Blueberry Sauce

Blueberry season is well underway and since I’m a big fan of these little blue gems, I’m trying to find as many ways as possible to work them into some delicious recipes. Sure, I could totally just eat them by the fistful straight out of the little basket, but why not explore new recipes that utilize this sweet summer berry?

Over the weekend, I picked up a mass quantity of locally grown blueberries and knew that I wanted to create a simple lemon infused homemade blueberry sauce for a recipe that’s coming up tomorrow. But this sauce was so incredibly tasty, that I couldn’t just stop there. As the weekend progressed we were adding a dollop of this homemade blueberry sauce to freshly churned vanilla ice cream, graham crackers and breakfast pancakes.

This sauce is sweet with a hint of tartness and adds the perfect little something extra to anything it comes into contact with. Okay – maybe not anything, so don’t go slathering this on Beef Jerky expecting something epic.

Stay tuned to tomorrow’s post and find out what I did with this homemade blueberry sauce that created one of the easiest and tastiest recipes that I’ve made in recent weeks.

Homemade Blueberry Sauce

Yield: about 8 servings


  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)


  1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  4. Remove from heat and gently stir in vanilla and lemon zest.


  • The amount of sugar that you use will depend on the sweetness of your berries, simply adjust the amount to suite your taste.
  • If this sauce is too thick for you, slowly add in water until you reach the desired consistency.
  • No lemons on hand? This homemade blueberry sauce recipe tastes really great with orange juice and zest.

118 Responses to “Homemade Blueberry Sauce”

  1. citygirlsf — August 14, 2013 at 12:13 am

    Just threw this together and it’s super-fast and easy. I’d never tried making fruit sauce before and this removed all intimidation. Thank you!

    Wonder how it would work with strawberries???

    • Jamie — August 19th, 2013 at 10:38 am

      Thank you! Strawberry sauce sounds amazing, I say give it a try! Have a wonderful day and thank you so much for following MBA!


  2. Kylie — September 22, 2013 at 3:43 pm

    You could totally put this on beef jerkey, lol.

  3. Nikita — November 27, 2013 at 12:57 am

    I am thinking of making this to put on my homemade cheesecake…do you think this will work? I’ve made strawberry and cherry fruit sauces before but I wanted to research it a little because I have never made a blueberry sauce. Sounds amazing :)

    • Jamie — January 10th, 2014 at 5:07 pm

      I think this would be amazing on cheesecake, Nikita.
      – Jamie

  4. Peg — December 17, 2013 at 1:46 pm

    This is delicious! Can you tell me how long it will keep in the fridge,
    and can it be frozen? Thanks!

    • Jamie — January 10th, 2014 at 2:47 pm

      Peg, it’ll keep in the fridge for at least a week. I’m not sure how it would freeze though, because I’ve never done it. Try it and let me know!
      – Jamie

  5. hmason817 — December 24, 2013 at 4:27 pm

    This is great, thanks for posting! So far I have had it on pancakes and yogurt. I am about to make my second batch!

    • Jamie — December 27th, 2013 at 10:56 am

      You’re very welcome! On yogurt sounds fantastic! Happy new year and thank you so much for following MBA!


  6. Gerlinde — January 25, 2014 at 11:45 am

    I baked my marzipan cake this morning and I used your blueberry sauce instead my usual rasberry sauce. All I had in the freezer was a huge bag of frozen organic blueberries. It was a big hit at a woman’s luncheon, everybody loved it. Thank you.

    • Jamie — January 25th, 2014 at 11:51 am


      That’s so great to hear! It sounds fantastic with your cake. Thank you for stopping back to share and have a great day!


  7. Leandra — February 28, 2014 at 6:22 pm

    Do you think it would taste good on Lemon poppyseed waffles? Or would that be to much lemon? I like to make my waffles with ricotta, so I thought a blueberry sauce would be perfect, but I’m worried about doubling up on the lemon flavor.

    • Jamie — March 19th, 2014 at 11:44 am


      I think that sounds fantastic! I don’t think it would be too much lemon. Please, stop back and let us know! Have a great day.


  8. Brittany — March 5, 2014 at 5:41 pm

    I was whipping up a surprise cake for my fiancé’s birthday today. He knows he’s getting a cake but has no idea that the cake is blue! I frosted it with cream cheese frosting. He brought home a bunch of blueberries and asked me to use them sometime. I googled and found this! It was a quick and perfect surprise topping! I can’t wait for him to try it out a bit later tonight! I saved the recipe because I know this is going to be a house hold favorite!

  9. Dawn — March 18, 2014 at 10:01 pm

    Have you ever canned the sauce or do you know of anyone that has? I would love to have this in January!

    • Jamie Lothridge — May 5th, 2014 at 8:52 pm

      Hi Dawn,
      I’m not a canner, and I haven’t tried it. I’m sorry I can’t be of more help.
      – Jamie

    • Mary Beth — June 27th, 2014 at 2:58 pm

      Dawn, I have canned blueberry sauce and it does just fine. You will want to increase the amounts proportionately to make a big enough batch to make it worthwhile.

  10. Stephanie — March 22, 2014 at 11:03 am

    I just made this with raspberries. It was super quick and came out perfect!

    • Jamie — April 8th, 2014 at 10:52 pm


      Yum, that sounds great! Have a wonderful day and thanks so much for following MBA!


  11. Lis — April 1, 2014 at 2:05 am

    Wow Looks so yummy ! I will try it .. By the way May I know how long we can keep this blueberry sauce? I like to make more and keep for my cake filling

    • Jamie Lothridge — May 5th, 2014 at 9:24 pm

      Hi Lis,
      It keeps for about a week.
      – Jamie

  12. Stana — April 23, 2014 at 2:07 am

    Can this be preserved & how long will it keep if not.

    • Jamie Lothridge — May 5th, 2014 at 8:01 pm

      Hi Stana,
      I don’t know if it can be preserved by canning, as I don’t know how to can. It will keep for about a week in the refrigerator.
      – Jamie

    • Mary Beth — June 27th, 2014 at 2:59 pm

      Stana, I have canned blueberry sauce and it does just fine. You will want to increase the amounts proportionately to make a big enough batch to make it worthwhile.

  13. Susan Sentman — May 9, 2014 at 8:19 pm

    I made this blueberry sauce to go over cheesecake. It was absolutely perfect BEFORE I added the lemon zest at the end…..that made it too lemony. Next time I will not add that. Otherwise it is delicious! Thank You!

    • Jamie — May 19th, 2014 at 11:23 am


      Thanks so much for stopping in to share your experience with the recipe. I’m happy that you enjoyed the sauce and plan to make it again. Have a great day and thank you for following MBA!


  14. Dan — May 11, 2014 at 8:51 am

    I’m a teenage guy who made breakfast for his mom and this was wonderful! It had a very good taste and was super quick and easy to make. Thanks so much!

    • Jamie — May 19th, 2014 at 11:16 am


      Thank you so much for stopping back to share! It’s great to hear that the recipe was a hit. Have a wonderful day!


  15. Vicky — June 19, 2014 at 7:15 pm

    This was amazing on lemon ice cream! I’m thinking about this atop scones for breakfast tomorrow.

  16. Suzanne Vadnais — July 9, 2014 at 12:54 am

    Can this be served over cheesecake right ourt of the refrigerator, or should it be brought to room temp. first ?

    • Jamie — July 9th, 2014 at 11:11 am

      Sure! If you don’t mind the sauce being chilled, pour it right on! Enjoy.

  17. Suzanne Vadnais — July 22, 2014 at 7:52 pm

    I just made this wonderful fresh blueberry sauce. It tastes marvelous. I will be serving it over cheesecake for dinner tomorrow. The only thing I changes, was I only added 1 Tsp. lemon zest and it came out perfect. Thank you for the recipe

  18. Nida Espina — July 28, 2014 at 11:46 pm

    Can you please repost your recipe for banana cup cake.
    Nida Espina

  19. Jamie — September 14, 2014 at 1:17 pm

    I used limes because that was all I had and I can’t imagine a better substitute. I make this as a sauce for Belgian waffles all the time now.

    • Jamie — September 14th, 2014 at 2:49 pm

      I’m glad you had success with the recipe. Thanks for visiting.


  20. Arlene — January 8, 2015 at 1:55 pm

    This makes the BEST blueberry sauce ever! My first time to make fruit sauce and it was so easy and so delicious! This one is definitely a keeper!

    • Jamie — January 11th, 2015 at 10:18 am

      I’m so glad the recipe was a success for you! Thanks for stopping by.


  21. Derick — January 30, 2015 at 11:51 am

    Love this, so nice and easy, great tasting too, with no artificial preservatives.

    Gonna try it on the Rumchatta cheesecake I made for supper.

    • Jamie — January 30th, 2015 at 1:03 pm

      Thanks so much for stopping by!


  22. Laura — April 5, 2015 at 11:00 pm

    Thanks for the lovely recipe! I made this to serve with a simple shortcake. I topped the shortcake with coconut yogurt, and then with the berry sauce. Spectacular!

    I made a couple of changes based on what I had available. I used 1 c of blueberries, and cooked that with the sauce. Then, I took it off the heat and added 1 c of blackberries and 1 c of raspberries, and mixed them very gently. I also used the orange juice and zest as you suggested. I served it at room temp the next day and wow! The very picky family just LOVED it! It’s so good, I think I could give this as a hostess gift or birthday gift in a mason jar. Looks so pretty. Thank you!

    • Jamie — April 15th, 2015 at 9:32 am

      I’m glad you enjoyed the sauce, the addition of raspberries sound wonderful. Thanks for stopping by.


  23. Margaret Murphy — June 2, 2015 at 9:02 pm

    Your social media bar on the left side of the page is VERY ANNOYING. You should move it to another location or move the copy on the page to the right so it is not blocked. Can’t imagine I’m the first to note this but oiy…is it annoying when trying to read a recipe!

    Thank you,

    • Jamie — June 3rd, 2015 at 8:05 am

      You are actually the first person to ever voice concern about the bar. For me, it appears at the far left of screen which is no where near the copy. I will definitely have my web developer look into the issue that you describe. Thanks for your feedback.

  24. epicone — June 9, 2015 at 5:51 pm

    An opportunity to win a case of Kind bars!!! I am in. My favorite flavor is Madagascar Vanilla. But I have to say that your copy cats were delicious!

  25. Shan — July 3, 2015 at 10:12 pm

    Can you can this syrup?

    • Jamie — July 4th, 2015 at 9:16 am

      Hello! I am not much of a canner, so I honestly have no idea if this recipe is able to be canned. I’m sorry that I am not more of a help.

  26. Michelle — July 26, 2015 at 4:57 pm

    I made this sauce and doused some waffles in it, and it was spectacular! My third-oldest sister and I are in high school and the only kids left at home, and our parents were gone for the weekend. I made this for the two of us for breakfast, and we enjoyed it out on the front porch on a picturesque, sunny morning with waffles and brie, as well as hot coffee! It was wonderful!

    • Jamie — July 27th, 2015 at 5:41 pm

      Yay! So glad to hear to enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. Happy Baking!

  27. Joshua — August 9, 2015 at 8:21 am

    This sauce was very yummy and easy to make. I used frozen mixed berries instead of blueberries and put the sauce on top of panna cotta. It was a hit! Thanks for the recipe. 

    • Jamie — August 9th, 2015 at 9:05 am

      I am so glad to hear that you enjoyed it, Joshua! :)

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