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.
REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #cafedelites on INSTAGRAM for a chance to be featured!
FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER
FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Blueberry Sauce
Ingredients
- 2 cups frozen (or fresh) blueberries
- 1/3 cup water
- 1/4 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 1/2 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..
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 🙂
Juan Carlos Limas says
I tried this to top a Romanian dessert, it came out perfect. Thank you!
Jennifer says
I’ve probably made this twenty times, and it finally occurred to me to leave a comment, LOL! This is a real go-to for us, super quick and easy, and so, so good. We’ve used strawberries, raspberries and chopped peaches in lieu of blueberries, and they’ve all turned out terrific. A dash of vanilla or almond extract, or a little sprinkle of cinnamon at the end is nice, too.
Natasha says
Simple and easy…made this in 5 minutes as a waffle topping. Loved it, thanks
Cassie says
Super quick, simple & easy. All I had on hand was a lemon/lime combo juice…hoping it works just as good though! My little one is hoping up to his stool & peering in the pan with such excitement, lol. I think it goes without saying that this blueberry sauce came at his request stop of his “l’eggo my eggo’s” (as he calls them!) So thanks for sharing this quick, delicious recipe for us all to enjoy!!
Diane E. Sorensen says
I’ve made this twice now and it was excellent. The first time I made it the night before and brought it to a dinner party at a friend’s house and it was a huge it–served it with a Glazed Lemon Poppy Seed Cake. Then I made it for a dinner party at home and served it warm over vanilla ice cream and rum cake–everyone raved. Thank you!
Diane says
Can I make this ahead of time and refrigerate until ready to use or do I need to make it right when I want to serve it? If possible to make ahead and refrigerate until when needed, how much in advance do you think I could make it? Does it need to be served warm (re-heated on stove top) or will room temperature do?
Amy Palmisciano says
What is the serving size? I see it serves 8 but how much per person?
Karina says
About a cup to two cups each is usually a serving size.
Ise says
DELICIOUS & SO EASY!!!!! So very yummy, it’s all you need to top pancakes, or in my case, crepes! I have fresh picked Michigan blueberries so I just made mine with oj (lemon juice seemed it’d be too tart despite the minimal amt called for) and followed the rest of the recipe exactly. It’s perfect, thank you for your time.
Paula Lindbo says
i see it serves 8 but what is the serving size. I’m wanting this for our school menu
Jenny says
Just made this to go on top of a cheesecake. The last time I made blueberry sauce, it was WAY too thick, but this stuff is great! Thanks!
Karina says
You’re welcome Jenny!
Charlie says
This was so good, I made this to top a creamy lemon cheesecake , 5 star recipe
Thank you so much for sharing