Blueberry Sauce
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This easy homemade Blueberry Sauce is about to change your whole weekend brunch game! Made with beautiful, fresh, juicy blueberries, and just a handful of simple kitchen staples, this is a recipe you can whip up in just a few minutes without having to take a trip to the grocery store!
It’s that time of year! I saw this giant box of the most beautiful blueberries. Each so big, pump, flavorful, and stunning. Do you think I’m one to resist such a purchase? Of course not! So here I am, 5 lbs of blueberries later, figuring how I can show my fellow fresh fruit enthusiasts what to do when they end up with more berries than they can chew.
There are endless amounts of baked goods from pies, cookies, cobblers, tarts, to morning classics like good ol’ blueberry pancakes. While you better believe I’ll be baking up a storm with these berries, I figured I’d set aside a few cups to show you a ridiculously easy way to use up your berries in just a few minutes.
Ingredients
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- Blueberries – Fresh or frozen.
- Sugar – I used regular granulated sugar.
- Water
- Lemon – Fresh juice and zest.
- Vanilla – Extract, paste, or fresh vanilla bean.
- Salt – Just a tiny bit to bring out the flavor.
- Cornstarch – To thicken your sauce.
How to make blueberry sauce
- Simmer: Add the blueberries, sugar, water, lemon juice and zest, vanilla, and salt to a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 2-3 minutes.
- Thicken: Whisk the cornstarch with a splash of water to create a slurry. Stir the slurry into the sauce and let it thicken for 1-2 minutes.
- Finish: Remove the pot from the heat and transfer the sauce to a bowl or jars. You can serve the sauce warm or refrigerate it for 1 hour to serve it cold.
How to serve it
Don’t just limit yourself to pancakes and waffles! While delicious, for an excellent reason, there are tons of great ways to use your fresh sauce. I think you might have to double the batch!
Try serving this sauce on a charcuterie board next to cheese such as gruyere, white cheddar, brie, goat cheese, and gouda. Looking for a quick sweet fix? Spoon your sauce over a bowl of vanilla ice cream.
Check out these recipes you can enjoy with homemade blueberry sauce:
How to store it
I like to keep my homemade sauces in a sealable airtight jar to help them stay fresh as long as possible. Your blueberry sauce will last up to 1 week stored in the fridge.
Freezing
Making a giant batch with that hoard of blueberries, worried you won’t be able to get through all of it in a week? Fret no more! This sauce will keep very nicely for you in the freezer.
You can portion the sauce into jars to make thawing easier. Grab a jar or two as you need them. Your sauce will last 3 months frozen.
Check out my favorite recipes featuring blueberries:
- Mini Blueberry Galettes
- Blueberry Muffins
- Blueberry Buckle
- Banana Blueberry Bread
- Blueberry Buttermilk Pancakes
- Lemon Blueberry Scones
- Blueberry Coffee Cake
- Lemon Blueberry Yogurt Loaf
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Blueberry Sauce
Ingredients
- 3 cups blueberries
- ½ cup sugar (granulated)
- ½ cup water
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (or to taste)
- 2 tablespoon cornstarch
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Simmer: Add the blueberries, sugar, water, lemon juice and zest, vanilla, and salt to a saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 2-3 minutes.
- Thicken: Whisk the cornstarch with a splash of water to create a slurry. Stir the slurry into the sauce and let it thicken for 1-2 minutes.
- Finish: Remove the pot from the heat and transfer the sauce to a bowl or jars. You can serve the sauce warm or refrigerate it for 1 hour to serve it cold.
Equipment
Notes
- Recipe yields about 3 cups of blueberry sauce.
- Nutritional information is per 1/4 cup of sauce.
- I like to keep my homemade sauces in a sealable airtight jar to help them stay fresh as long as possible. Your blueberry sauce will last up to 1 week stored in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I process the jars in boiling water bath for storage instead of freezing?
Absolutely!
Very interesting. Could you replace the Blueberries with Black Berries and is frozen ok
Frozen is fine, and yeah I suppose you could use blackberries.
I just finished picking the last blueberries off of my one and only bush! I had @ 1 1/2 cups and I was going to make blueberry pancakes, until I got your email. I made this recipe instead, but cut it in half. I served it with lemon ricotta pancakes. I have enough sauce leftover and I plan to use it tonight over homemade vanilla ice cream that I made yesterday.
Awesome!!