Homemade Blueberry Sauce Recipe
Make this quick Homemade Blueberry sauce recipe in 10 minutes. Perfect topping for cheesecake, pancakes, waffles, or ice cream.
Homemade Blueberry Sauce Recipe
Whip up a batch of homemade blueberry sauce in just 10 minutes using fresh or frozen blueberries, sugar, lemon juice, and water. Thickened with cornstarch for a glossier glaze. This easy fruit topping adds a burst of sweet, tangy flavor to cheesecakes, pancakes, waffles, and even ice cream. Perfect for any season. Or any dessert recipe needing some colorful tasty sauce to garnish the treat with. You will find for recipe ideas like this in Sauces, dressings, gravies and marinades.
FAQ’s and Tips
What enhances the flavor of blueberries?
To cut the sweetness you add some lemon juice, as it will being out the flavor of the blueberries. Even add some lemon zest. Lemon also works as a thickener.
What to use blueberry sauce for?
- your favorite vanilla ice cream works well.
- toppings for pavlova and cheesecakes and tartlets.
- fillings for crepes, for breakfast
- toppings for other desserts or cakes
- pancakes, waffles
What is the blueberry trick?
If you place your blueberries in water the ones that sink are sweeter and more ripe, and then the ones that float are not as ripe. So they are not bad berries if they float on top.
Ingredients for Homemade Blueberry Sauce Recipe
- fresh or frozen blueberries 🫐
- sugar
- water
- lemon juice 🍋
- cornstarch
How To make Homemade Blueberry Sauce Recipe
- Prepare the cornstarch mixture: In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth and fully dissolved. Set aside.
- Combine and heat ingredients: In a saucepan, combine the blueberries, sugar, and remaining water. Cook over medium heat until the mixture begins to simmer.
- Mash the berries: Stir the mixture constantly as it heats. If using fresh blueberries, gently mash some against the side of the pan with a spoon to help release their juices. Frozen berries will soften and break down naturally.
- Add the cornstarch mixture: Once the mixture begins to simmer (about 3–5 minutes), stir in the cornstarch mixture. Continue cooking for 2–3 minutes, stirring constantly, until the sauce thickens.
- Remove the pan from the heat and stir in the lemon juice and vanilla extract, if using. The sauce will continue to thicken as it cools.
- Allow it to reach room temperature, then transfer to an airtight container. Store in the refrigerator for up to one week.
Tips and variations
- For a thinner sauce: For a thinner consistency, you can omit the cornstarch entirely and simply reduce the mixture on the stovetop.
- For a smoother sauce: If you prefer a completely smooth sauce, you can use an immersion blender to puree it after cooking. Allow it to cool slightly before blending to prevent splatters.
- Serving suggestions: Serve the sauce warm over waffles or pancakes, or chilled over cheesecake, yogurt, or ice cream.
Simple Tricks
A good blueberry sauce comes down to a few simple tricks. Always mix your cornstarch with a little water before adding it in so the sauce stays smooth. A splash of lemon juice brightens the flavor, and using fresh, good-quality berries makes all the difference. Just be sure not to add the thickener straight into the hot sauce, and don’t overcook it , that’s how you keep it glossy and delicious.
Storage
- once the blueberry sauce is cool, store in a sealed container in the fridge for about 2 weeks.
- the sauce will freeze well in sealed containers as well for up to three months.
Recommendations
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You will find for recipe ideas like this in Sauces, dressings, gravies and marinades.
PrintHomemade Blueberry Sauce Recipe
Make this quick homemade blueberry sauce recipe in 10 minutes. Perfect topping for cheesecake, pancakes, waffles, or ice cream.
- Prep Time: 2-5 min
- Cook Time: 8 min
- Total Time: 10-13 min
- Category: condiments, pickled veggies
- Method: stovetop cooking
Ingredients
- 2 cups of fresh or frozen blueberries
- 2–4 Tablespoons of sugar(depending on the sweetness of the blueberries)
- 1/3 cup of water
- 1 1/2 teaspoons of cornstarch (to thicken the sauce)
- 1 Tablespoon of lemon juice
- 1/2 teaspoon of vanilla extract
Instructions
- Prepare the cornstarch mixture: In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth and fully dissolved. Set aside.
- Combine and heat ingredients: In a saucepan, combine the blueberries, sugar, and remaining water. Cook over medium heat until the mixture begins to simmer.
- Mash the berries: Stir the mixture constantly as it heats. If using fresh blueberries, gently mash some against the side of the pan with a spoon to help release their juices. Frozen berries will soften and break down naturally.
- Add the cornstarch mixture: Once the mixture begins to simmer (about 3–5 minutes), stir in the cornstarch mixture. Continue cooking for 2–3 minutes, stirring constantly, until the sauce thickens.
- Remove the pan from the heat and stir in the lemon juice and vanilla extract, if using. The sauce will continue to thicken as it cools.
- Allow it to reach room temperature, then transfer to an airtight container. Store in the refrigerator for up to one week.
Notes
- Tips and variations
- For a thinner sauce: For a thinner consistency, you can omit the cornstarch entirely and simply reduce the mixture on the stovetop.
- For a smoother sauce: If you prefer a completely smooth sauce, you can use an immersion blender to puree it after cooking. Allow it to cool slightly before blending to prevent splatters.
- Serving suggestions: Serve the sauce warm over waffles or pancakes, or chilled over cheesecake, yogurt, or ice cream.
