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


  • 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


  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.


  • 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

207 Responses to “Homemade Blueberry Sauce”

  1. Jamie Campbell — November 24, 2016 at 9:41 am

    This is wonderful! Made it to go along with cheesecake crescent bites for Thanksgiving morning. 


    • Jamie — November 27, 2016 at 8:52 am

      I’m so glad you liked it, Jamie!

  2. Audrey Desserault — December 15, 2016 at 10:07 pm

    My first attempt with this recipe…I used 1/4 C. sugar. It turned out great. Not overly sweet. Used as a topping on fresh baked lemon bread.


    • Jamie — December 16, 2016 at 7:06 am

      Wonderful, Audrey! I love it with anything lemon!

  3. Keith Olsen — December 24, 2016 at 2:15 pm

    I made this for my daughter who can’t have cane sugar.  So I used coconut sugar and it turned out great!  Thank you for a great recipe.  


    • Jamie — December 25, 2016 at 2:28 pm

      I’m so happy to hear that, Keith!

  4. Sarah — January 8, 2017 at 3:07 pm

    It tastes great with chocolate cake!!!!


    • Jamie — January 9, 2017 at 11:40 am

      Great, Sarah! I’m going to give that a try!

  5. Kathleen — January 28, 2017 at 4:06 pm

    Not a comment but a question… do you think I could use honey and/or agave nectar instead of sugar? I have a surplus of both and thought it might be good? I’m tripling the recipe though so don’t want to do this unless you know to avoid throwing away alot of blueberries! Thank you!!


    • Jamie — January 29, 2017 at 11:32 am

      Hi, Kathleen! I’ve never tried honey or agave nectar in this recipe, but I think you should give it a try. Let me know how it turns out!

  6. Shirley Friday — February 24, 2017 at 11:49 am

    How long can I keep this sauce.  I have way too much to use only once.  I assume it needs to be refrigerated after I make it – does it then need to be reheated next time I use it?  It is delicious and I want to be able to use it again.


    • Jamie — February 24, 2017 at 2:35 pm

      Hi, Shirley! I’ve never frozen this, so I honestly don’t know how it would turn out. You can reheat if you like, or I’m sure it would taste good cold. I’m so glad you liked it!

  7. wendy — February 26, 2017 at 7:10 pm

    I loved it!!! and it’s so easy!


    • Jamie — February 27, 2017 at 3:26 pm

      I’m so glad to hear that, Wendy!

  8. Willow — March 1, 2017 at 2:31 pm

    I made this and ended up freezing because I had so much. When it thawed it was a little thinner than what it was when I put it in but otherwise it worked out great. Thank you for the recipe


    • Jamie — March 1, 2017 at 3:23 pm

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

  9. Willow — March 1, 2017 at 2:33 pm

    P.S. my daughter is a diabetic so I made her some with Splenda it was really good too. Never tried freezing that will let you know how that turns out


    • Jamie — March 1, 2017 at 3:23 pm

      Please do!

  10. Vanina — March 16, 2017 at 9:44 pm

    I made a Light Japanese Cotton Cheesecake (flavored with lemon juice and zest and needed a sauce to serve with it. I found your recipe for homemade blueberry sauce and knew right away that it would be the perfect sauce with my cheesecake. I was not disappointed. My husband loved it and asked for a second helping. Then, he licked the pan that I used to make the sauce clean. I will definitely be making this again. Thank you for posting this recipe.


    • Jamie — March 18, 2017 at 11:20 am

      You’re very welcome, Vanina! Your cheesecake sounds amazing!

  11. Thelma Walker-Wallace — May 5, 2017 at 9:23 pm

    How long does the sauce last in the refrigerator?


    • Jamie — May 8, 2017 at 8:41 am

      Hi, Thelma! I would say about five days or so. I hope you enjoy it!

  12. Nicole — June 11, 2017 at 11:03 pm

    Can I can this in boiling water? (In a jar, obviously )


    • Jamie — June 15, 2017 at 1:28 pm

      I don’t see why not. I haven’t tried canning it, so I’d love to hear your results. I hope you enjoy it, Nicole!

  13. Heath — June 17, 2017 at 12:46 pm

    Quick, easy and delicious! My blueberries were very sweet so I used 1/4 cup sugar and it came out great. Thanks for the recipe.


    • Jamie — June 20, 2017 at 8:52 am

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

  14. Becky — June 25, 2017 at 10:51 am

    Perfect. Recipe and directions were spot on, no way to mess this one up!


    • Jamie — June 27, 2017 at 2:09 pm

      So happy to hear you liked the recipe, Becky! Thanks for stooping by and leaving your feedback!

  15. Tara deLioncourt — June 25, 2017 at 1:43 pm

    This recipe was very simple to make and taste wonderful! Thank you for posting this recipe.


    • Jamie — June 27, 2017 at 2:09 pm

      So happy to hear you enjoyed it, Tara!

  16. Darius — July 4, 2017 at 5:08 pm

    its my second time to prepare this sauce, i used half the sugar and half amount of lemon juice this time,
    i believe it taste more blueberry now…. still good sauce, thx.


  17. Ruth Nill — July 26, 2017 at 5:26 am

    Can blueberry sauce be frozen?


    • Jamie — July 26, 2017 at 4:46 pm

      Yes, Ruth, it freezes well! Enjoy!

  18. Leslie — August 5, 2017 at 5:27 pm

    I love this recipe! Blueberry pie without the crust. Yum! :) I canned this. I made 4 times the recipe which made 8 250 ml or 1/2 pint jars.


    • Jamie — August 6, 2017 at 12:16 pm

      Thanks so much for stopping by! Glad it canned well for you! Enjoy!

  19. Connie Flemming — August 6, 2017 at 6:49 pm

    Today I used my date square recipe, replacing the dates with this blueberry sauce. OMG sooooo good. I added a bit more cornstarch and water as I wanted it a bit thicker. Thank you for this recipe. My family loves it.


    • Jamie — August 7, 2017 at 4:45 pm

      I’m so glad to hear that, Connie!

  20. Debra — August 6, 2017 at 9:21 pm

    I was thinking about canning   this recipe for Christmas gifts for my goody baskets. So my question is to anyone that has canned this how long has it lasted did you do a refrigerated or freezer or   shelf  I want to able to put it on the jars. 

    Thank you 


    • Jamie — August 7, 2017 at 4:47 pm

      I know several people have canned this with good results, Debra. Hopefully you can get some good feedback! Best of luck.

  21. Sue — August 12, 2017 at 8:58 pm

    Can you can the blueberry syrup?


    • Jamie — August 14, 2017 at 10:12 am

      Hello! I am not much of a canner, but I have heard from others that this recipe is able to be canned. Thanks for stopping by.

  22. Lisa — August 17, 2017 at 9:56 pm

    This is absolutely delicious! love the lemon and vanilla finish :)


    • Jamie — August 18, 2017 at 5:22 pm

      So happy to hear you enjoyed, Lisa!

  23. Leslie — August 18, 2017 at 11:23 pm

    I forgot to mention that when I made this to can I omitted the cornstarch as it is not recommended that you use it in canning. I simply cooked the sauce longer until it reached the desired thickness.
    Again a fantastic sauce for cheesecake or ice cream. Thanks Jamie. :)


    • Jamie — August 24, 2017 at 4:01 pm

      Thanks so much for your feedback, Leslie!

Leave a Comment