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Home » Summer Recipes » Blueberry Sauce

Blueberry Sauce

Published: May 29, 2018 · Modified: Jun 8, 2021 by Allison · 51 Comments

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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!

Blueberry Sauce on a Stack of Pound Cake with Whipped Cream.

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.

Bowl of Blueberry Sauce.

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 on Cheesecake

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.

Blueberry Sauce in a White Bowl with Cake in the Background.

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.

Blueberry Sauce on a Waffle

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 on a piece of pound cake.

Blueberry Sauce

This easy Blueberry Sauce is made with sugar, orange juice and lots of fresh blueberries. Use it as a topping for cheesecake, pound cake, yogurt, waffles, pancakes, and more! It's thick, syrupy and bursting with blueberries.
5 from 21 votes
Print Pin SaveSaved!
Course: Breakfast, Desserts, Sides
Cuisine: Dessert
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 +
Calories: 116kcal
Author: Allison - Celebrating Sweets

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

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.

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Sodium: 1mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 18.4mg | Calcium: 7mg | Iron: 0.3mg

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

« Peach Sangria
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Comments

  1. Morgan Eisenberg

    July 24, 2018 at 5:40 pm

    5 stars
    The waffle with blueberry sauce especially caught my attention, but you really could use this on anything! I’ve got to make some ASAP

    Reply
  2. Kelsey

    July 24, 2018 at 7:35 pm

    5 stars
    So many amazing uses for this sauce but I am thinking by the spoonful will be the first use

    Reply
  3. Mary Hansel

    August 01, 2018 at 5:39 am

    5 stars
    Can this recipe be canned so I have it in the winter

    Reply
    • Celebrating Sweets

      August 01, 2018 at 8:40 pm

      I believe so, but I have not tried it.

      Reply
  4. Janet

    August 01, 2018 at 5:52 am

    Can you can this

    Reply
    • Celebrating Sweets

      August 01, 2018 at 8:40 pm

      I would assume that you can, but I have not tried it.

      Reply
    • Jamie

      September 11, 2019 at 12:51 pm

      You can not can this as it contains cornstarch.

      Reply
  5. Sangita

    August 26, 2018 at 9:52 pm

    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

    Reply
    • Celebrating Sweets

      August 28, 2018 at 9:13 am

      I’m really not sure about that. I would guess that it would not come out nearly the same with dried blueberries. Sorry!

      Reply
  6. Becky Madden

    November 11, 2018 at 2:56 pm

    Hey. How long will this sauce store in the refrigerator? Thanks

    Reply
    • Celebrating Sweets

      November 12, 2018 at 3:04 pm

      We usually eat it within 1 week. I haven’t kept it longer than that so I can’t say for sure. Enjoy!

      Reply
  7. Sara

    April 19, 2019 at 3:03 pm

    Hi there, do you think this would be good with frozen blueberries? I’m guessing i’ll have to adjust the cornstarch?

    Reply
    • Celebrating Sweets

      April 19, 2019 at 4:47 pm

      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!

      Reply
  8. Bernadett Cook

    April 19, 2019 at 4:21 pm

    Can I use frozen blueberries I froze fresh ??

    Reply
    • Celebrating Sweets

      April 19, 2019 at 4:45 pm

      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!

      Reply
  9. dee doub

    July 21, 2019 at 4:33 am

    5 stars
    Can I freeze this sauce ??? Kind of like frozen preserves ….but this looks so much better and much less sugar

    Reply
    • Celebrating Sweets

      July 22, 2019 at 8:50 am

      Hi! I’ve never tried it, but I would assume so. Enjoy!

      Reply
  10. Sharon souza

    February 06, 2020 at 8:38 pm

    Hi there… Can you substitute pectin for the cornstarch so this can the be water bathed canned?

    Reply
    • Celebrating Sweets

      February 10, 2020 at 1:24 pm

      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.

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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