This easy Blueberry Sauce is absolutely bursting with fresh blueberries. Use it as a topping for cheesecake, pound cake, yogurt, waffles, pancakes, and more. VIDEO BELOW!
I’d like to alternately title this recipe: “Life Changing Blueberry Sauce That You Will Want To Put On Anything And Everything.”
Too much? Yeah, I thought so, too. I’ll stick with just “Blueberry Sauce,” but I’m using the next 200 words of this post telling you why you need to make it right this second.
This isn’t the first time I have shared this recipe. Several years ago I included it as the topping to my Greek Yogurt Cheesecake, and I also made a version of it for my Berry Ice Cream Pie. But, the truth is, this Blueberry Sauce deserves its own post. There are so many things you can do with it. The possibilities are endless!
This recipe is made by cooking blueberries, orange juice, sugar, and cornstarch until bubbly and thickened. Lemon zest and lemon juice are stirred in at the end, and the sauce is chilled until cool and thickened (pssst…stealing bites while it’s still warm is never a bad idea).
Here’s all the things you can do with it…
- Swirl it into yogurt or oatmeal.
- Spoon it over vanilla ice cream.
- Top waffles, pancakes, crepes or french toast.
- Spread it over shortcakes or biscuits.
- Drizzle it over pound cake, cheesecake or angel food cake.
- Eat it right off a spoon.
What I love about this sauce is that it is absolutely bursting with fresh blueberries. Every bite tastes like a blueberry explosion. Even mediocre, not-quite-in-season blueberries will turn out beautifully in this. The sauce is sweet and a little tart, and it’s a beautiful shade of purplish-blue that you can only get from blueberries.
Tip: Want an effortless summer dessert? Buy store bought pound cake or angel food cake, and top it with Blueberry Sauce and freshly Whipped Cream. People will go crazy for it! No one will even know that the cake is store bought once you dress it up.
Note: I give a few options in the recipe for adapting this sauce to suit your taste. If you like a more sweet sauce, skip the lemon zest at the end. If you want it thinner than I have pictured here, you can reduce the cornstarch. I’m thinking you could also swap out some blueberries for an equal amount of another berry – maybe blackberries or chopped strawberries? Oh, yes! I’m going to try that.
You might also like:
- BLUEBERRY SCONES
- BLUEBERRY CRISP
- CREAM CHEESE FRUIT DIP
- STRAWBERRY SHORTCAKE CAKE
- FRUIT TRIFLE
- LEMON BLUEBERRY BUNDT CAKE
- BLUEBERRY PIE
- BLUEBERRY PANCAKE CASSEROLE
- ⅔ cup orange juice
- ⅔ cup granulated sugar
- generous 1 ½ tablespoons cornstarch, reduce to 1T for a thinner sauce
- 4 cups fresh blueberries
- ½ teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- In a medium saucepan over medium heat, whisk orange juice, sugar and cornstarch. Bring to a simmer and simmer until thickened and translucent.
- Add blueberries and stir to combine. Simmer for 3-5 minutes, until some of the blueberries have burst and the sauce has thickened. Remove from heat and stir in lemon zest and juice. Cool slightly, then transfer to a covered container and refrigerate until chilled.
Recipe adapted from Ina Garten