This tasty Homemade Blueberry Sauce is made with six common ingredients in less than fifteen minutes. Serve it over cheesecake, waffles, French toast, pancakes, and vanilla ice cream. Store in an airtight container and serve it with roast pork tenderloin.
How to make Homemade Blueberry Sauce
In a saucepan over medium heat, combine the blueberries, water, sugar, and lemon juice. Bring the mixture to a gentle boil, then reduce and simmer for just a few minutes or just until the blueberries start to break down.
Meanwhile, in a small bowl, stir together the cornstarch and water. Stir the cornstarch mixture into the blueberry mixture and cook for 2-3 minutes or until the sauce is thickened. Remove the sauce from the heat and stir in the pure vanilla extract.
Helpful Recipe Tips
- This recipe works with both fresh and frozen blueberries.
- A little bit of vanilla extract goes a long way in blueberry sauce. 1/4 teaspoon is just the right amount.
- Simmer the blueberries just until they start to break down. You want some whole berries left in your sauce, so don’t cook them too long.
- Store the sauce in an airtight container in the fridge for 5-6 days.
Ways to Enjoy Blueberry Sauce
- Breakfast – waffles, pancakes, French toast, oatmeal, toast, crepes, or yogurt.
- Dinner – pork tenderloin or grilled chicken
- Dessert – cheesecake, vanilla ice cream, pound cake, or shortcake
More Blueberry Recipes
Homemade Blueberry Sauce
Ingredients
- 2 cups fresh or frozen blueberries
- ½ cup water
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoons cornstarch dissolved in 1 ½ tablespoons water
- ¼ teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, combine the blueberries, water, sugar, and lemon juice. Bring the mixture to a gentle boil, then reduce and simmer for just a few minutes, or just the blueberries start to break down.
- Meanwhile, in a small bowl, stir together the cornstarch and water. Stir the cornstarch mixture into the blueberry mixture and cook for 2-3 minutes or until the sauce is thickened.
- Remove the sauce from the heat and stir in the pure vanilla extract.
Notes
- This recipe works with both fresh and frozen blueberries.
- A little bit of vanilla extract goes a long way in blueberry sauce. 1/4 teaspoon is just the right amount.
- Simmer the blueberries just until they start to break down. You want some whole berries left in your sauce, so don’t cook them too long.
- Store the blueberry sauce in an airtight container in the fridge for 5-6 days.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Celebrate Woman Today
I was making a cake the other day and was wondering about an easy sauce. This recipe would have been perfect! Saving it for the future recipes.
Karen
yummmm….I love Blueberry sauce! I can’t wait to make it, this is so exciting. Thank you so much.
Erin
This blueberry sauce is easy and delicious. I served it over some no bake cheesecake and everyone loved it.
Catalina
I use blueberries a lot in my kitchen! We love this blueberry sauce. It is the best served over warm biscuits.
Patricia
This is so great to have on hand for the summer season (and beyond)! It’s so easy to make, and like you noted, you can add this sauce to EVERYTHING! Loving it!
Kathleen
This quick, easy and fabulous blueberry sauce goes perfectly with my favorite desserts and breakfast items. Yum!
Diana Reis
Simple and so delicious. It’s not too sweet and the cornstarch helps it set up just right.
Sharon
This easy-to-make blueberry sauce was a great way to use up some blueberries I had. They went great over the top of homemade pancakes.
Beth Pierce
I bet they were delicious! Thanks, Sharon!
Emily
I love how simple this was to make! So delicious for topping a cheesecake and much better than storebought!
Erik
Wow never knew blueberry sauce could be this good! Thanks for such an easy recipe.
Beth Pierce
You are most welcome, Erik!