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Homemade Blueberry Sauce

by Jamie on July 18, 2011

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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.

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Homemade Blueberry Sauce

July 18th, 2011

Yield: about 8 servings

Ingredients:

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)

Directions:

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 corn starch 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.


{ 103 comments… read them below or add one }

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???

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Jamie August 19, 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

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Kylie September 22, 2013 at 3:43 pm

You could totally put this on beef jerkey, lol.

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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 :)

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Jamie January 10, 2014 at 5:07 pm

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

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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!

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Jamie January 10, 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

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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!

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Jamie December 27, 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

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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.

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Jamie January 25, 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

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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.

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Jamie March 19, 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

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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!

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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!

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Jamie Lothridge May 5, 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

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Mary Beth June 27, 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.

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Stephanie March 22, 2014 at 11:03 am

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

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Jamie April 8, 2014 at 10:52 pm

Stephanie-

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

-Jamie

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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

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Jamie Lothridge May 5, 2014 at 9:24 pm

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

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Stana April 23, 2014 at 2:07 am

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

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Jamie Lothridge May 5, 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

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Mary Beth June 27, 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.

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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!

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Jamie May 19, 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

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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!

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Jamie May 19, 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

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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.

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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 ?

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Jamie July 9, 2014 at 11:11 am

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

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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

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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

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Jamie August 12, 2014 at 10:58 am
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.

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Jamie September 14, 2014 at 2:49 pm

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

-Jamie

Reply

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