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Tessa’s Recipe Rundown
Taste: Bright, fruity, with the perfect balance of sweetness and tartness.
Texture: Glossy and thick without being gluey.
Ease: One pan, fresh or frozen berries, under 10 minutes!
Why you’ll love this recipe: This is the kind of sauce you’ll always want in your fridge, it enhances breakfast, dessert, and everything in between.
This homemade blueberry sauce comes together in just one small saucepan in under 10 minutes. No weird ingredients, no special equipment, and you can use fresh or frozen berries.
It was originally developed as the blueberry component for this Blueberry Lemon Icebox Cake. But one bite and I quickly realized it would be a delightful topping on so many things!
Recipe Ingredients
Blueberries (fresh or frozen): I use one pint (16 oz/290g). If using frozen berries, do not thaw first.
Granulated sugar: This balances the tartness of the berries and the lemon juice without masking the blueberry flavor. Two tablespoons is enough for berries that are in season. If yours are especially tart, you can add up to another tablespoon.
Lemon juice & zest: Fresh is key here! This brightens the entire mixture and shouldn’t be skipped. Wash then zest the lemon first before juicing.
Cornstarch: Don’t skip this! It acts as the thickener here. Once added, the sauce must be simmered for long enough in order for the cornstarch to activate and properly thicken.
How to Make Blueberry Sauce (Step by Step)
Cook the berries. In a small saucepan, add the blueberries, sugar, and lemon juice and cook for 5 minutes, or until softened and juicy.
Cornstarch slurry: Mix the water and cornstarch then add to the pot. Simmer for 2-3 minutes, or until thickened.
Serve or store: Remove from heat and stir in the lemon zest. Serve, or cool and store in an airtight container.
Storage & Make ahead
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before using.
If you’re putting this blueberry sauce to use, try:
- The Best Homemade Waffles
- My Favorite Pancake Recipe
- My Favorite French Toast Recipe
- Lemon Poppyseed Pancakes
- How to Make Perfect Scones
Or, try one of these blueberry recipes:
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Ingredients
- 1 pint (16 ounces/290 grams) of fresh or frozen blueberries
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon lemon juice (about 1 large lemon, zest first)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon fresh lemon zest
Instructions
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
- Remove from heat and stir in the lemon zest. Serve immediately, or cool to room temperature, then place in an airtight container in the fridge for up to 1 week. Sauce will thicken in the fridge, so reheat gently in the microwave or on the stove to thin out.
Photos by Joanie Simon.
Would this same recipe work with strawberries?
Hi Esther! We haven’t tested this with strawberries, but I don’t see why it wouldn’t work! Since strawberries can vary quite a bit in sweetness, I’d recommend adjusting the sugar to taste. You may also want to adjust the lemon juice and zest depending on how sweet your berries are. We’d love to hear how it turns out if you try it!
Would raspberries work here? Sure looks delicious!!
Hi Pam! We haven’t tried this with raspberries, but I don’t see why it wouldn’t work! Since raspberries are usually a little tarter than blueberries, you may want to adjust the sugar to taste. You can also tweak the lemon juice and zest depending on how bright you’d like the flavor. Let us know if you give it a try!