Homemade 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
Scale
- 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.