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

Slice of cheesecake topped with homemade blueberry sauce on a white plate with a gold fork

I seriously can’t get over the fact that our little babe goes back to school in a month.

I don’t know if it was the fact that it rained the entire month of June or what, but summer has flown by and I’m all kinds of sad about it.

We’re trying to pack as much as we can into these remaining weeks while still saving time for just chilling out at home, eating ice cream and creating some pretty epic chalk designs on the driveway.

If I’m being honest, I have some serious anxiety about her going from half-day to full-day school. Trust me, she’s definitely ready, it’s Mom that’s not.

Homemade blueberry sauce in a glass jar with slices of cheesecake in the background

I just get this overwhelming feeling of missing her so much every single time I think about it. But I’m putting on a brave face and pumping her up for this new adventure, even though I get all teary-eyed every time we browse the school supply aisles at Target.

Everyone told us that time flies, but I just didn’t really get it until now.

One of the things we love to do together is bake – when it’s not sweltering outside. Whether it’s sweets for Elle’s lemonade stand or just a little quality time in the kitchen, we’ve been whipping up chocolate chip cookies, pineapple coconut cake and testing several cheesecake recipes to share with all of you!

If you caught my post for graham cracker crust last week, you know I’m going to share my favorite recipe for vanilla cheesecake this week. But first, I wanted to share this homemade blueberry sauce with you because it is the perfect cheesecake topping!

Fresh blueberries in a white bowl on a marble surface


I love homemade blueberry sauce. Spooned over a slice of vanilla cheesecake? It’s absolute heaven.

The thing I love the most about blueberry sauce? The fact that it comes together on the stovetop in less than ten minutes with just a few staple ingredients.

Ingredients for homemade blueberry sauce on a marble surface

That’s right. Fresh or frozen blueberries, water, sugar, lemon juice and cornstarch are all you need.

To start, throw the blueberries, a little bit of water, sugar and lemon juice in a saucepan. Bring this mixture to a low boil, stirring frequently.

Fresh blueberries, water and sugar in a saucepan on a marble surface

While the blueberries get bubbly and happy, mix together a slurry with cornstarch and cold water.

Did you know if you add cornstarch to hot liquid, it will clump up? That’s why it’s important to make a slurry, or a mixture of cornstarch and a cold liquid, when using cornstarch to thicken a recipe. Add the slurry to your dish and the cornstarch won’t clump!

Lemon zest added to homemade blueberry sauce in a saucepan

Add the slurry to the blueberries and stir, but be careful not to crush the blueberries!

Once the blueberry sauce has thickened, remove it from the heat and stir in vanilla and lemon zest for some extra flavor if you’d like.

Out of lemons? You can use orange juice and zest instead.

Freshly made homemade blueberry sauce in a saucepan on a marble surface


So if my recent posts on how to soften cream cheese, making graham cracker crust and how to bake cheesecake in a water bath haven’t made it clear enough, cheesecake is pretty much my fave. Which means serving blueberry sauce as a cheesecake topping is pretty much my fave.

Close-up view of homemade blueberry sauce in a glass jar

But I also love serving blueberry sauce in a ton of other ways.

I like to stir a spoonful into vanilla Greek-style yogurt and top with a sprinkle of Coconut Pecan Granola for a fun and tasty afternoon snack.

Slice of cheesecake topped with homemade blueberry sauce

It’s also absolutely delicious spooned over a stack of mascarpone pancakes or vanilla bean waffles for breakfast. Or make blueberry trifles or use it to top cream cheese pound cake for dessert.

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!

Homemade blueberry sauce in a glass jar

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Homemade Blueberry Sauce

By: Jamie
4.42 from 617 ratings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8
Homemade Blueberry Sauce comes together in just a few minutes. Try a spoonful with your morning yogurt, dolloped over a stack of pancakes, or spooned on top of cheesecake for a delicious treat!


  • 2 cups fresh or frozen blueberries
  • ½ cup water
  • ½ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • ½ teaspoon pure vanilla extract
  • Zest of 1 lemon about 1 tablespoon, optional


  • 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.
  • In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
  • 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.
  • 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.


Calories: 78kcal, Carbohydrates: 20g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 1mg, Potassium: 33mg, Fiber: 1g, Sugar: 16g, Vitamin A: 20IU, Vitamin C: 5mg, Calcium: 3mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Fyre says:

    5 stars
    I could eat this by the jar! Just like my favorite salted caramel sauce, cheesecake and ice cream are just the excuse to load a bowl up! Made it as directed, used frozen blueberries, turned out incredible!

  2. Joanne says:

    5 stars
    The blueberry sauce was a hit with my guests!!! Just the right amount of sweetness and thickness. Thank you for posting.

    1. Julie Kime says:


  3. Roberto S. says:

    5 stars
    I can’t believe how easy this was to make and how delicious it is. I will never buy a store bought pie topping for my cheesecake again. Thanks for sharing!

  4. Gayle Adams says:

    How long can this last in the fridge?

    1. Jamie says:

      Hi Gayle – It should be fine for at least a week in the fridge. You can freeze it for much longer. Happy baking!

  5. Freda says:

    I had a dog pool party potluck and brought this sauce served separately over sliced ripened nectarines. Both the blueberries and the nectarines were store-bought and ripened at home for three days. Cut the sugar in half, added 1/4 t. Cinnamon instead of vanilla, and no lemon zest. Used kudzu instead of cornstarch as a thickener. Delicious! People spooned leftover sauce onto a cheesecake someone else brought, it was so good. Thanks! Definite keeper.

    1. Jamie says:

      Thanks for stopping by and sharing your feedback, Freda. Happy baking!

  6. Susan says:

    I just made this blueberry sauce to serve over tomorrows cheesecake. Very easy & it is delicious!! Cannot wait to serve my guests! Thank you so much! Happy 4th of July!

    1. Jamie says:

      So happy you enjoyed! Thanks so much for stopping by and sharing. Happy baking!

  7. Aunt JB says:

    This is the best Blueberry Sauce! I use it on pancakes, pannukakus and waffles. My husband will eat it straight out of the jar. I don’t care for blueberries, but I have to say this sauce is good.

    1. Jamie says:

      So glad you love this recipe! Thanks so much for stopping by and sharing your feedback. Happy baking!