A fresh homemade blueberry sauce ready in less than 10 minutes! Transform your pancakes, waffles, yogurt, or desserts with a homemade blueberry sauce!
This Homemade Blueberry Sauce recipe isn’t the same as eating normal blueberries out of their punnet!
It’s one things enjoying fresh blueberries straight out of a punnet, but it’s another thing entirely to make a fresh batch of homemade blueberry sauce. The versatile sweet syrup can be drizzled and served with anything! Ice cream, cakes (like this Blueberry Lemon Cheesecake Cake), crepes, scones, or on a simple piece of toast replacing jam.
The best part about a good blueberry sauce (or syrup) besides the incredible flavour, is that it can be made any time of year with either fresh or frozen berries. Plus the added bonus that they are filled with good for you antioxidants.
If you’ve been a reader for a while, you may recognise this sauce being drizzled on some fine tasting Lemon Blueberry French Toasts. For today, I drizzled them all over these blueberry cheesecake waffles! If you’ve never tried or attempted to make your own Blueberry Sauce, you will love this recipe. It becomes super addictive to make BECAUSE a complete sauce full of burst blueberries coated in a thick and sweet syrup in less than 5 minutes? So much better than anything store bought out of a can.
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Blueberry Sauce
Ingredients
- 2 cups frozen blueberries or fresh blueberries
- â…“ cup water
- ¼ cup granulated sugar white or coconut is fine - a natural granulated sweetener may be used that measures 1:1 with sugar
- 2 tablespoons lemon juice or orange juice
- 1 ½ tablespoons cornstarch corn flour mixed with 2 tablespoons water
Instructions
- Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
- Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon..
Notes
Nutrition
Patricia Logan says
I just made this blueberry sauce according to recipe and it is fantastic! I have it chilling in fridge and it thickened much more than it was when it was hot, I’m assuming because of the cornstarch. Is there a a way to thin it a bit before I Serve it on my blueberry cornbread?
Sophie says
Works great for pancakes!
Lynn says
DELICIOUS!! Not too sweet. We put it on Jojos biscuits.
Jackie Russell says
This was a winner! Absolutely delicious 😋
Terry says
Fool proof recipe, even a beginner could make this.
Grace says
I’m making this as a filling for cream puffs and was wondering if I should pipe it in as it is or if I should fold this into a frosting.
ell says
Hi! may i know how does does it have to boil for? and how long does it have to simmer for? it’s for a school project i hope youll reply 🙂