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! Prefer strawberries? Try my Strawberry Sauce!
Blueberry Sauce
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
Recipe
Blueberry Sauce
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe adapted from Ina Garten
Morgan Eisenberg
The waffle with blueberry sauce especially caught my attention, but you really could use this on anything! I’ve got to make some ASAP
Kelsey
So many amazing uses for this sauce but I am thinking by the spoonful will be the first use
Mary Hansel
Can this recipe be canned so I have it in the winter
Celebrating Sweets
I believe so, but I have not tried it.
Janet
Can you can this
Celebrating Sweets
I would assume that you can, but I have not tried it.
Jamie
You can not can this as it contains cornstarch.
Sangita
Hii… this sauce is so inviting …I m from India n here I get dried blueberries only ..can I make this sauce with dried blueberries?? If yes then what r the changes that i hv to make ??thanks
Celebrating Sweets
I’m really not sure about that. I would guess that it would not come out nearly the same with dried blueberries. Sorry!
Becky Madden
Hey. How long will this sauce store in the refrigerator? Thanks
Celebrating Sweets
We usually eat it within 1 week. I haven’t kept it longer than that so I can’t say for sure. Enjoy!
Sara
Hi there, do you think this would be good with frozen blueberries? I’m guessing i’ll have to adjust the cornstarch?
Celebrating Sweets
Hi, Sara. Yep, that should work just fine. I would say an extra teaspoon or two of cornstarch would help it thicken it up enough. Add more if it still seems thin. Enjoy!
Bernadett Cook
Can I use frozen blueberries I froze fresh ??
Celebrating Sweets
That should be fine. You can add an extra teaspoon or two of cornstarch if you’re worried about it being too thin (from the extra moisture from the frozen berries). Enjoy!
dee doub
Can I freeze this sauce ??? Kind of like frozen preserves ….but this looks so much better and much less sugar
Celebrating Sweets
Hi! I’ve never tried it, but I would assume so. Enjoy!
Sharon souza
Hi there… Can you substitute pectin for the cornstarch so this can the be water bathed canned?
Celebrating Sweets
Hi, Sharon. I am unfamiliar with canning and I have only made this recipe as written so I can’t say for sure. Sorry about that.