This post may contain affiliate links. Please read our privacy policy.

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

HOW TO MAKE BLUEBERRY TOPPING FOR CHEESECAKE

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

HOW ELSE CAN YOU USE BLUEBERRY SAUCE?

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

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

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!

Ingredients

  • 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

Instructions 

  • 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.

Video

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.

Nutrition

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.

4.42 from 617 votes (617 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

322 Comments

  1. Jennifer says:

    I make a New York style cheesecake for my husbands birthday every year and he always requests I make your Homemade Blueberry Sauce for the topping!! I look forward to it every year too!! Thank you for this wonderful recipe!!

    1. Jamie says:

      So glad you love this recipe, Jennifer! Thanks for stopping by and sharing your feedback. Happy baking!
      Jamie

  2. Janice says:

    How do you store this? I made extra.

    1. Jamie says:

      You can store it in an airtight container in the refrigerator or in the freezer. Happy baking!
      Jamie

  3. Amanda says:

    Can you use this sauce as a pie filling? I love the cherry pie filling recipe and looking for other versions. Thank you!

    1. Jamie says:

      Hi Amanda-
      I haven’t tried it as a filling, but I think it would be fine.
      -Jamie

  4. Denise says:

    I made this with homemade vanilla sugar (I did not have vanilla) turned out great!

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Denise! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  5. Juanita G says:

    The blueberry sauce was made with wild blueberries and tastes delicious. Thanks for a simple, easy to follow recipe.

    1. Jamie says:

      So happy to hear you enjoyed the recipe!

  6. Mickie M Enders says:

    Can the sauce be frozen?

    1. Jamie says:

      Sure! You may just have to heat it up a bit once it’s defrosted.

  7. Karee says:

    My mouth is blue but my belly is joyful. I loved freezing idea so made a double batch. Added healthy dash of ginger and small palm of cinnamon (sorry didn’t measure). Less sugar. Perfect!

    1. Jamie says:

      So glad to hear you enjoyed the recipe, Karee!

  8. Clarissa says:

    Love this recipe! Thanks for sharing, going to try without sugar since the blueberries are pretty sweet. So exited to try this!

    1. Jamie says:

      I hope you enjoyed it, Clarissa!

  9. Tom says:

    My wife doesnt like blueberry sauce on cheesecake until today! Its delicious and super easy.

    1. Jamie says:

      Ha! Yay! So glad to hear you and your wife enjoyed it.

  10. Kathleen...The Lastst Minute Cook ! says:

    I looked at this recipe and instead of blueberries I used strawberry/rhubarb and sour cherries for a cheesecake topping and it turned out amazing !! . . Thanks Jamie !! . . Happy Thanksgiving!! . . And keep posting !! . . Happy eating . . Bon appetit !! . .

    1. Jamie says:

      Yum! That sounds amazing! Thanks for stopping by!