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Homemade Blueberry Sauce

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

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

Homemade Blueberry Sauce

Yield: about 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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
  • 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

Instructions

  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.

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 Information
Yield 8
Amount Per Serving Calories 80Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2mgCarbohydrates 20gFiber 1gSugar 16gProtein 0g

Did you make this recipe?

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Measuring cup pressing mixture for graham cracker crust into a springform pan
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Tom

Thursday 26th of November 2020

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

Jamie

Tuesday 8th of December 2020

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

Kathleen...The Lastst Minute Cook !

Monday 12th of October 2020

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 !! . .

Jamie

Monday 12th of October 2020

Yum! That sounds amazing! Thanks for stopping by!

Christina

Sunday 11th of October 2020

I made this today as cheesecake topping for my sister's birthday. I doubled the recipe so I could also give her a jar to take home. It worked fine doubled, using frozen berries we picked this summer. It was so yummy!

I did toss in a cinnamon stick during the cooking phase, to get a bit of that blueberry pie filling effect. Also, I mixed up the full recommended amount of cornstarch slurry but I added it a bit at a time. I didn't end up needing the whole amount. I'm sure that will vary from batch to batch and some will need the full dose. Thanks for this recipe!

Jamie

Sunday 11th of October 2020

So happy to hear you enjoyed the blueberry sauce. I love the addition of the cinnamon stick! Thanks so much for taking the time to stop by and leave a comment. -Jamie

Marianne Evans

Monday 21st of September 2020

I always have frozen blueberries on hand. For me, it’s easier to make the sauce from scratch than thawing sauce. 

Jamie

Wednesday 23rd of September 2020

Thanks so much for stopping by, Marianne! I appreciate you taking the time to comment. Happy Baking! -Jamie

Michelle

Tuesday 8th of September 2020

Love the recipe used over ice cream.

Jamie

Thursday 10th of September 2020

So happy to hear you enjoy the blueberry sauce, Michelle! Thanks so much for stopping by and leaving your feedback! -Jamie

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