This Blueberry Sauce recipe is easy to make and so delicious on everything from ice cream to pancakes. You can use fresh or frozen blueberries.
I’ve also used it to make No Bake Blueberry Cheesecake. I love it because you can use frozen blueberries or fresh blueberries depending on what you have available.
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How To Make Blueberry Sauce
Step One:
Pour frozen blueberries, granulated sugar, hot water, and lemon juice in a saucepan.
Step Two:
Cook in a saucepan over medium heat for 10-12 minutes. Stir often, until the blueberries start to break down. If you choose to use fresh blueberries it will take less time for them to break down than if you were using frozen ones.
Step Three:
In a small bowl, mix together cold water and cornstarch.
Add the cornstarch/water mixture to the blueberries in the saucepan while stirring.
Step Four:
Stir and cook for 20-30 seconds, until thickened. Removed from the heat and stir in vanilla and salt.
This recipe makes about 1 1/2 cups of blueberry sauce. Spoon into a jar and store in the fridge. Use this sauce on top of everything!
Blueberry Sauce Recipe FAQ’s
1. Can I freeze the sauce? Although I have never made enough that I had extras to freeze, you should be able to freeze this blueberry sauce. Let it cool completely and divide it into airtight containers. Store in the freezer and thaw in the refrigerator, as needed.
2. What can I use this sauce on? Some options would be to try it on a fruit and yogurt parfait, waffles, or cake.
3. Can I use frozen blueberries? Yes, they will just take a little longer to break down.
4. Can I skip the cornstarch? You can, but the sauce will not be as thick.
Looking For Other Recipe’s Using Berries?
This Blueberry Cheesecake Dessert recipe is my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.
You could try this Slow Cooker Blueberry Bread Pudding recipe for either dessert or breakfast and one of our favorite things to eat for dinner is breakfast!
This Raspberry Sauce recipe is perfect for anything from pancakes to cheesecake. Raspberry syrup pairs well with anything chocolate!
These blueberry cake donuts by Buns In My Oven are baked instead of fried and topped with a perfectly sweet glaze.
Blueberry Sauce Recipe
Ingredients
- 2 ½ cup frozen blueberries or use fresh
- ⅓ cup granulated sugar
- ¼ cup hot water
- 1 tablespoon lemon juice
- 2 tablespoon cold water
- 2 tablespoon cornstarch
- ½ teaspoon vanilla
- 1 pinch salt
Instructions
- Put frozen blueberries, granulated sugar, hot water, and lemon juice in a saucepan.
- Cook over medium heat for 10-12 minutes until the blueberries start to break down, stirring often. (If you use fresh blueberries it will take less time for them to break down.)
- In a small bowl, mix together cold water and cornstarch. Add the mixture to the blueberries in the saucepan while stirring. Stir and cook for 20-30 seconds, until thickened.
- Removed from the heat and stir in vanilla and salt.
- Store in a covered jar in the fridge for 5-7 days.
Ragan says
Hi, I want to make your recipe, question though, how long does it last in the fridge or can it be canned as a preserve?