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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

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

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Homemade Blueberry Sauce

By: Jamie
4.42 from 614 votes
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.

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318 Comments

  1. Stephanie says:

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

    1. Jamie says:

      Stephanie-

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

      -Jamie

  2. Dawn says:

    Have you ever canned the sauce or do you know of anyone that has? I would love to have this in January!

    1. Jamie Lothridge says:

      Hi Dawn,
      I’m not a canner, and I haven’t tried it. I’m sorry I can’t be of more help.
      – Jamie

    2. Mary Beth says:

      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.

  3. Brittany says:

    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!

  4. Leandra says:

    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.

    1. Jamie says:

      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

  5. Gerlinde says:

    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.

    1. Jamie says:

      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

  6. hmason817 says:

    This is great, thanks for posting! So far I have had it on pancakes and yogurt. I am about to make my second batch!

    1. Jamie says:

      You’re very welcome! On yogurt sounds fantastic! Happy new year and thank you so much for following MBA!

      -Jamie

  7. Peg says:

    This is delicious! Can you tell me how long it will keep in the fridge,
    and can it be frozen? Thanks!

    1. Jamie says:

      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

  8. Nikita says:

    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 :)

    1. Jamie says:

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

  9. Kylie says:

    You could totally put this on beef jerkey, lol.

  10. citygirlsf says:

    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???

    1. Jamie says:

      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