Blueberry Sauce

We love blueberry season in Michigan! After eating the rather tasteless blueberries shipped in from different parts of the world, homegrown blueberries are the bomb! Blueberry farms abound in our area so we look for one that has a big “U Pick” sign and fill our buckets.

One of our favorite ways to eat blueberries is this homemade blueberry sauce. It’s bursting with blueberries and we eat it by the spoonfuls. It isn’t overly sweetened because the blueberries are so great tasting on their own (although you can make it as sweet as you like). Lightly cooking the blueberries actually seems to enhance their deliciousness.

Homemade Blueberry Sauce

Blueberries, blueberries, blueberries. You’ll enjoy plenty of blueberry goodness in this sauce because it’s almost 100% blueberries. This isn’t a blueberry syrup which is mostly sugar and a tiny bit of blueberry purée. This homemade blueberry sauce is packed with blueberries and no artificial anything.

So easy to make! With only five ingredients (and one ingredient is water!), this blueberry sauce is a snap to make. Simply mix the blueberries with a little sugar, a spoonful of cornstarch, and a dash of water. (I usually add a squeeze of lemon juice, too, but it isn’t absolutely necessary.) Boil the mixture on the stove for a few minutes and it’s ready to serve.

So many uses. While breakfast usually is where this blueberry sauce makes its appearance (warm blueberry sauce on pancakes is amazing!), it can easily transition to desserts. Keep reading for lots of ideas.

Ingredient Notes

• Blueberries: This recipe works well with either fresh or frozen blueberries. You’ll need four cups of berries.
• Sugar: The sauce is lightly sweetened with just ¼ cup of sugar. If you find it’s not sweet enough for your taste, feel free to add more. You could also make it with less sugar, if you prefer.
• Cornstarch: This simple pantry item is usually used as a thickener, and that’s exactly what it does in blueberry sauce. The sauce has just the right consistency to feel rich and satisfying but it isn’t so thick that it won’t spread easily on your pancakes.
• Lemon Juice: A tablespoon of freshly squeezed lemon juice brightens the flavor of the blueberry sauce. If you don’t happen to have it in the house, it can be skipped.
• Water: A little bit of water is necessary to blend with the sugar and cornstarch in the sauce since blueberries aren’t particularly juicy until they’re cooked.

How to Make Blueberry Sauce

Prep blueberries. Rinse the blueberries if they’re fresh and sort out any debris. Drain well. If the blueberries are frozen, you can skip this step. You don’t need to thaw the frozen blueberries.

Mix ingredients. Place the blueberries, water, sugar, cornstarch, and lemon juice in a medium-sized saucepan. Stir well.

Cook the sauce. Over medium-high heat, bring the blueberry mixture to a boil, stirring constantly. Boil for just a few minutes, or until the sauce thickens and you can no longer see the whitish cornstarch. It will take a little bit longer if the blueberries are frozen. The color will deepen to a dark purplish shade. Some of the blueberries will be fairly whole, others will cook to a more saucy texture. If you want it more saucy, keep cooking a little longer.

Serve. Remove the pan from the heat and let the sauce cool slightly before serving on pancakes or waffles. If you’re using it for a dessert sauce, it can be refrigerated until you’re ready to use it.

Recipe Variations

• Mixed berry sauce. You can make the sauce with a combination of berries, such as raspberries, blackberries, or strawberries.
• Flavor enhancers. A half teaspoon of cinnamon and/or ground ginger gives a blueberry crisp vibe. If you’re more into herbs, try finely minced fresh lavender, mint, or basil.

Serving Suggestions

Breakfast: Warm blueberry sauce is a perfect topper for pancakes instead of ordinary maple syrup. Try it on buckwheat pancakes or quinoa pancakes. If you like pancake mixes, be sure to try my homemade pancake mix (you can make it with whole wheat flour). Top your French toast with warm blueberry sauce, too, or stir it into your morning oatmeal. It’s also a great way to add flavor to plain Greek yogurt or cottage cheese.

Dessert: Turn your plain cheesecake into blueberry cheesecake. Drizzle a generous spoonful of blueberry sauce over a slice of buttery pound cake and top it with homemade whipped cream. So good! Make vanilla pudding into a special dessert with blueberry sauce and a crisp oatmeal cookie. We love to top our vanilla ice cream with blueberry sauce, too.

Storage Tips

Cool the blueberry sauce to room temperature before covering and refrigerating. It will keep for at least four to five days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in the microwave or a saucepan, if desired.