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Our Blueberry Sauce recipe is one of the easiest and most delicious you can make at home. With just a few pantry ingredients and a couple of cups of blueberries you’ll be enjoying this sauce poured over everything!
Blueberry Sauce – Bursting With Flavor and Freshness
Making your own fruit sauce couldn’t be easier. If you start with fresh delicious blueberries that are sweet, flavorful and at the peak of freshness, your sauce will be good enough to eat with a spoon!
Fresh fruit sauces can turn an ordinary dessert into something exceptional.
Here’s a few of our popular sauce recipes everyone loves.
Ingredients for the Best Blueberry Sauce
- fresh blueberries, or frozen blueberries work well too
- lemon juice
- vanilla extract
- granulated sugar
- pinch of table salt
- cornstarch mixed with cold water
How to Make Our Easy Blueberry Sauce Recipe:
- First clean the blueberries removing any stems and debris. Rinse in cool water and drain. Add the blueberries, lemon juice, vanilla, sugar and salt to a medium saucepan. Stir to combine then bring to a boil over medium to medium-high heat.
- Once simmering, smash some of the blueberries with a fork, leaving some whole.
- In a small bowl combine the cornstarch and water and blend until dissolved. Add about half the mixture to the blueberries and simmer until thickened. If you prefer a thicker sauce, add more cornstarch mixture. To thin add water one tablespoon at a time.
- Remove from the heat and serve warm.
How to Serve Homemade Blueberry Sauce
Try our delicious Blueberry Sauce ladled over just about any of your favorite desserts.
This sauce is even delicious swirled in a bowl of plain or vanilla yogurt, oatmeal or spooned over ice cream. Create beautiful parfaits with using yogurt, granola and blueberry sauce.
Once cooled, store any leftover sauce in a glass jar with a lid in the fridge. Blueberries may stain plastic storage containers so I prefer to use glass.
Well sealed and refrigerated blueberry sauce will keep for up to a week.
Gently rewarm blueberry sauce in a small saucepan on the stove top over low heat. Or, reheat in a microwave safe glass bowl on 50% power for 2 minutes. Stir and repeat until warmed through.
This sauce can also be served cold as needed.
Variations and Add-In’s
- Substitute orange zest and/or orange juice for the lemon if desired.
- Add a pinch of cinnamon for a wonderful warm vibe.
- Substitute almond extract for the vanilla.
- Use half blueberries and half blackberries.
Thanks for PINNING!
- 2 cups fresh blueberries (or frozen, not thawed) about 12 ounces
- 1 tablespoon fresh lemon juice about ½ a lemon
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar (74g) more or less to taste
- 1 pinch table salt
- 1 to 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Rinse fresh blueberries removing stems and debris. Place the blueberries in a medium saucepan. Add the lemon juice, vanilla, sugar and salt.
- Bring to a boil over medium heat. Once simmering, mash some of the blueberries with a fork leaving some whole.
- In a small bowl combine the cornstarch and water mixing until dissolved. Slowly drizzle half the cornstarch mixture into the blueberry sauce. Cook a few minutes longer or until thickened. If you prefer a thicker sauce add the remaining cornstarch mixture. To thin, simply add a tablespoon or two of water. Serve immediately or refrigerate until needed.
More great Blueberry Recipes
Originally published March 2011, updated August 2023