Homemade Blueberry Sauce

Homemade Blueberry Sauce comes together in just a few minutes. It's perfect for pancakes, ice cream, cheesecake and so much more!

Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt or spooned over a stack of fresh, hot pancakes for a delicious treat!

It’s not quite spring here in Ohio, but this weekend’s ample sunshine could have definitely fooled you into thinking we were well on our way to blooming tulips and bike rides. However, one step outside, made you quickly realize that the air is still pretty darn cold, but all the sunshine had me craving spring flavors and luckily our fridge was stocked.

As I’ve mentioned before, we subscribe to the grocery delivery service, Door to Door Organics, and earlier this week, I accidentally ordered far too many half-pint containers of blueberries. I blame it on drowsily adjusting my order at 2 o’clock in the morning while we were up with our sick little babe.

I thought about freezing the blueberries for smoothies or snacking, but realized I already had several frozen bags in the freezer. Since I had no plans of eating blueberries with every meal, I decided to whip up a batch of homemade blueberry sauce for our Sunday morning pancakes. And since I doubled the batch – see I told ya, I ordered way too many – we have plenty leftover.

Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt or poured over a stack of pancakes for a delicious treat!

Homemade blueberry sauce comes together on the stovetop in less than ten minutes with just a few staple ingredients: fresh or frozen blueberries, water, sugar, lemon juice and cornstarch. And it’s absolutely delicious spooned over just about anything from pancakes and waffles to ice cream and cheesecake. We also love stirring a spoonful into vanilla, Greek-style yogurt with a sprinkle of granola for fun and tasty afternoon snack.

Whether you’re serving this sauce up with breakfast, dessert or a midday snack, it’s sure to please the blueberry lover in your life and get you in the mood for spring!

If you’re looking for more breakfast ideas, be sure to check out my Olive Oil Banana Walnut Muffins and these incredible Lemon Raspberry Scones.

This Homemade Blueberry Sauce post was updated from the archives. It originally appeared on My Baking Addiction in 2011.

Homemade Blueberry Sauce

Yield: about 8 servings

Prep Time: 5 minutes

Cook Time: 5-10 minutes

Total Time: 15 minutes

Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup granulated 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), optional

Directions:

  1. In a medium 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, whisk 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.

Notes:

  • 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.

Homemade Blueberry Sauce Pin

149 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!

      Jamie

  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!

      -Jamie

  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

      Gerlinde-

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

      -Jamie

  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

      Leandra-

      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.

      -Jamie

  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

      Stephanie-

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

      -Jamie

  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

      Susan-

      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!

      -Jamie

  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

      Dan-

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

      -Jamie

  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

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

  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
    nida.espina@yahoo.com

  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.

      -Jamie

  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

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

      -Jamie

  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!

      -Jamie

  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

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

      -Jamie

  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,
    Margaret

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

      Margaret,
      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.
      -Jamie

  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

      Shan-
      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.
      -Jamie

  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!
      -Jamie

  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! :)
      -Jamie

  28. Kaye — November 21, 2015 at 9:00 am

    Hi I was wondering how would honey go as a substitute for sugar?

    • Jamie — November 23rd, 2015 at 4:26 pm

      I have not tried this substitution, Kaye so I can’t tell you how it would turn out. Thanks so much for stopping by!
      -Jamie

  29. Irma — November 22, 2015 at 8:55 pm

    Tried this for my cheesecake……Love the tartness from the lemon juice and the taste of the vanilla really came through! Yummy!

    • Jamie — November 23rd, 2015 at 4:18 pm

      So glad to hear you enjoyed the blueberry sauce! Thanks so much for stopping back!
      -Jamie

  30. Rachelle — January 17, 2016 at 4:28 pm

    It’s been awhile since the last post so I hope you’re all still here.

    I’ve tried many a blueberry sauce recipe over time and I’ve got to say…this one is primo. Taking care to keep the blueberries whole, as opposed to mashing them and hoping for a few whole ones, is the way to go. I added the lemon after taking the pan off the heat having learned how fragile lemon juice is. The mouth-feel and perfect balance of sweet and tart of this recipe makes it a Keeper. Thank you for sharing with us.

    • Jamie — January 17th, 2016 at 8:42 pm

      So glad to hear you enjoyed the recipe, Rachelle. Thanks so much for stopping back and leaving your feedback! Happy baking!
      -Jamie

  31. Georgie — February 14, 2016 at 6:21 am

    Is this sauce able to be preserved? Thanks

    • Jamie — February 14th, 2016 at 10:36 am

      Georgie-
      I have never tried to preserve this sauce, so I am uncertain as to if it is possible. Sorry I am not more of a help.
      -Jamie

  32. Dianne — February 29, 2016 at 1:31 pm

    I am going to try this with other berries like raspberries, and strawberries, I might try to preserve it also, so it is always ready

    • Jamie — March 1st, 2016 at 12:55 pm

      That sounds amazing, Dianne! Let me know how it turns out!

  33. Donna — February 29, 2016 at 2:18 pm

    I would like to print the recipe but there is no prompt for that. I sure would be nice to be able to do this on other recipes of yours. Thank you.

    • Jamie — February 29th, 2016 at 3:41 pm

      Donna-
      We have a print button on all of the recipes. If you scroll down to the recipe and look under the small thumbnail image, you’ll see “print recipe” – I hope this helps.
      -Jamie

  34. Abby (@ No Fail Recipes) — February 29, 2016 at 9:20 pm

    I made this today for our pancakes and it was awesome. Tonight we are going to have vanilla ice cream with some on top. I did have to use a little extra sugar and frozen berries  because I couldn’t find fresh.

    • Jamie — March 1st, 2016 at 12:53 pm

      Thank you, Abby! I hope you enjoyed it with your ice cream!

  35. Rach's Recipes — March 9, 2016 at 12:26 am

    Made this fantastic sauce this morning. I wanted to use up some leftovers so instead of lemon juice I opted for orange juice. I also added a dash of ground cinnamon and a little almond extract. So good! Thanks for sharing.

    • Jamie — March 9th, 2016 at 12:24 pm

      I’m so glad you enjoyed it, Rachel! All the best to you!

  36. Rachael — March 9, 2016 at 7:25 pm

    The Homemade Blueberry Sauce was so good that I had to show my friends how to make.
    So yummy

    • Jamie — March 10th, 2016 at 9:37 am

      I’m so glad you enjoyed it, Rachael!

  37. Tina — March 11, 2016 at 4:47 pm

    I used this on top of a lemon cheesecake I made — ohhhh my!

    I also mixed it into some plain greek yogurt with walnut pieces and Nilla Wafer crumble. Again – ohhhhh my! Thanks for a great recipe!

    • Jamie — March 16th, 2016 at 10:55 am

      You’re very welcome, Tina! I’m really glad you enjoyed it!

  38. Heather — March 12, 2016 at 12:28 pm

    I had a small container of blueberries and a larger container of strawberries, so I made up enough for one cup of each. Super! It came out not too sweet, which is to my liking. This is the second recipe I have tried from this website (the first was Whole Wheat Blueberry Pancakes, and they were amazing) and you have not disappointed. Thanks!

    • Jamie — March 15th, 2016 at 2:49 pm

      I’m so glad you liked it, Heather! And thank you for your kind words–you made my day!

  39. Corrie — May 9, 2016 at 8:27 pm

    I made this to go on bread pudding and it was outstanding!! Thanks for sharing the recipe!

    • Jamie — May 10th, 2016 at 11:30 am

      You’re welcome, Corrie! I’m glad you enjoyed it!

  40. James — May 14, 2016 at 1:59 pm

     As a European I wondered why US recipes do not use standard international measuresments for ingredients – fl ozs or Millilitres? It makes life so much easier and information more accessible outside of the US.

    • Jamie — May 16th, 2016 at 11:14 am

      Hi, James! We Americans do measure things a little differently than other places in the world. Here’s a conversion calculator for future reference if you need it. I hope you enjoy the Blueberry Sauce!

  41. Kae — June 3, 2016 at 8:54 am

    Our pantry was running pretty low this morning, so I made this blueberry sauce to go with pancakes instead of syrup. It was very good & easy! I didn’t have any lemons so I left that out, and it was still fine (though I would definitely want to include the lemon juice next time).

    • Jamie — June 3rd, 2016 at 1:31 pm

      I’m so glad you enjoyed it, Kae!

  42. Kacy — July 3, 2016 at 8:20 pm

    Best ever! 

  43. Anne Buggy — July 6, 2016 at 9:35 am

    Hi- thanks for sharing this recipe.  I had a bounty of blueberries from my CSA, so I had a hankering for Blueberry sauce on my gluten free waffles.  I didn’t have any lemons left but a few limes so I subbed them.  I try not to use white sugar so I substituted raw wildflower honey (my berries were unbelievably sweet so I only needed about 2 Tablespoons) and I subbed Tapioca starch for the cornstarch).  I think 1 Tb of the tapioca starch would have been sufficient, but it turned out great!  Can’t wait to use it on ice cream or yogurt! Yummy!

    • Jamie — July 7th, 2016 at 11:20 am

      It sounds wonderful, Anne!

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