Blueberry Sauce

4.59 from 17 votes

A fresh homemade blueberry sauce ready in less than 10 minutes! Transform your morning pancakes, waffles, yogurt, or desserts with a homemade blueberry sauce!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: Blueberry Sauce

Servings:

Author: Karina Carrel

Ingredients

2 cups frozen blueberries 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
1 tsp vanilla extract

US - Metric

Instructions

First, mix the cornstarch with water until smooth.

Combine the blueberries, water, sugar and lemon juice, and vanilla extract in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.

Keep stirring until you see a purple color pop in the mixture.

Add the dissolved cornstarch and water mixture and stir it into the blueberries.
Continue to simmer while stirring occasionally. You will know that the sauce is ready when it begins to thicken and coats the back of a metal spoon.

Use this sauce as a topping on your waffles, pancakes, or cheesecakes!

Video

Notes

Storage, Reheating & Make Ahead

Let the cooled sauce sit until it reaches room temperature before storing so condensation doesn't pool on top and water it down.

Fridge: Transfer leftovers into an airtight container or glass jar and store in the refrigerator for up to 1 week.
Reheating & How to Fix "Jellied" Leftovers: Because the cornstarch mixture sets up firmly in cold temperatures, your syrup will naturally turn thick, stiff, and almost jelly-like overnight in the fridge. Don't panic, you didn't ruin it! To bring back that silky, pourable drizzle, scoop what you need into a small bowl and microwave for 20 to 30 seconds (or warm it in a medium saucepan over low heat). Once warm, whisk in 1 to 2 teaspoons of warm water or lemon juice to break up the gelled starch and loosen it right back up.
Freezer: Pack it into a freezer-safe container or heavy-duty zip-top bag (leaving ½ inch of headspace for expansion) and freeze for up to 3 months. Thaw overnight in the fridge. Freezing and thawing can break down starch bonds and make the liquid look slightly separated or spongy, so just simmer it on the stove for 60 seconds while stirring to re-emulsify it into a smooth, glossy finish.
Make Ahead: You can easily make a batch up to 3 days ahead of a brunch or dinner party! Keep it chilled in the fridge, then loosen it up with a splash of warm water when reheating right before serving

Hold back a ½ cup of fresh berries and stir them into the hot pan right after you take it off the stove. The residual heat gently warms the fruit without bursting the skins, giving you plump, whole berries alongside the jammy ones!

Nutrition