Easy Homemade Blueberry Sauce Recipe (5 Ingredients)
A quick, 5-ingredient blueberry sauce made with fresh or frozen blueberries—perfect for pancakes, waffles, cheesecake, or ice cream.
Servings 6 servings
Calories 70kcal
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
Yield: ~ 1 1/4 cups of blueberry sauce
Fresh vs Frozen Berries: If your blueberries are peak-season sweet, you can decrease the sugar to only 3 tbsp. If using frozen, you will probably want to stick with the full 1/4 c. sugar.
Customize It:
- 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
Serving: 3tbsp | Calories: 70kcal | Carbohydrates: 18g | Protein: 0.5g | Fat: 0g | Sodium: 5mg | Fiber: 1g | Sugar: 15g
