This easy homemade blueberry sauce is ridiculously simple, made with just 5 basic ingredients, and works beautifully on pancakes, cheesecake, ice cream, or just by the spoonful (no judgment here!). The flavor is fresh and nostalgic, like something you’d expect from a good diner or breakfast spot — think Cracker Barrel, Waffle House, or IHOP.
Homemade Blueberry Sauce
If you’ve been around this blog long, you probably already know two things about me. First, breakfast is my favorite (especially when served for dinner!). Second, I love an easy DIY food hack like homemade vanilla syrup or rich chocolate syrup. They’re cheaper, healthier, and ready when the craving hits. Because I am never going to buy a fancy bottle of flavored syrup when I can make it myself at home.
Okay, but we did also say that they taste better, right?! Because I cannot stand the overly sweet, thick syrups or canned fruit flavors that dominate store options. Especially in our always-dieting-but-also-ultra-processed food culture, some of these products just taste off! I want something that tastes like my grandma made it. Even if MY grandma never did. That’s exactly what this blueberry sauce delivers: bright fruit, balanced sweetness, and nothing artificial.
5 Ingredients + 10 Minutes
This homemade blueberry sauce walks that fine line perfectly: homemade comfort but in less than 10 minutes and with just 5 basic ingredients. I can almost guarantee that you have these ingredients in your pantry right now. And it’s quick enough to make in-between other tasks or alongside whatever dinner prep you have going on tonight. It’ll be ready to spoon over vanilla ice cream, pound cake, or cheesecake for dessert. Or sneak it into the fridge for breakfast pancakes or waffles in the morning. (Just don’t tell the kids or husband it’s there!) It makes a beautiful, thoughtful homemade gift for the holidays – especially when packaged in a pretty jar with a homemade pound cake.
Truly, this blueberry sauce recipe is delicious with either fresh blueberries or frozen ones (no need to thaw). The secret is in the lemon juice which gives the dish a complementary brightness, highlighting the sweet blueberries beautifully. Once cooled, store it in an air-tight container in the fridge (or freeze it for future use). Both of these are assuming there are any leftovers. No matter what, it’s a great addition to any breakfast or dessert and can elevate any day into a special occasion. Which is totally our vibe: homemade recipes sparking everyday joy!
Easy Homemade Blueberry Sauce Recipe (5 Ingredients)
Ingredients
- 2 c. Blueberries (fresh or frozen – no thawing needed)
- ¼ c. Sugar (or sugar substitute)
- 1 tbsp Lemon Juice (fresh if possible)
- ½ tsp Vanilla Extract
Cornstarch Slurry (optional but recommended)
- 1 tsp Cornstarch (or 2 tsp Flour, but cornstarch is best)
- 1 tbsp Water
Instructions
- In a small saucepan, add blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries burst and release their juices (about 5-7 mins).
- If using cornstarch slurry, whisk cornstarch and water together with a fork. Stir into blueberry mixture and simmer for 1-2 mins, just until glossy and slightly thickened (it will thicken more as it cools).
- Remove from heat, and stir in vanilla.
- Serve and enjoy!
Notes
- For thicker cheesecake topping: add 1/2 tsp more cornstarch.
- For pourable pancake sauce: reduce cornstarch to 1/2 tsp or skip.
- Want it chunky? Mash lightly with a spoon.
- Want it smooth? Quick blitz with an immersion blender.
- Want more lemon? Add zest from half a lemon.
- Refrigerator: Store homemade blueberry sauce in an airtight container or jar in the refrigerator for up to 5–7 days.
- Freezer: This sauce freezes well. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
- Reheating: Gently reheat on the stovetop or in the microwave, stirring occasionally. Add a splash of water, if needed.
Nutrition
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This was so delicious!