Easy Blueberry Sauce

Easy Blueberry Sauce is my go-to recipe for transforming any breakfast or dessert into something special. With just five staple ingredients and barely any effort you end up with a glossy blueberry sauce that works over waffles pancakes toast or even a scoop of vanilla ice cream. When summer brings an abundance of blueberries I make extra batches to enjoy all week.

I whipped this up for my sister’s pancakes one lazy Sunday and my family now insists we have a jar in the fridge at all times. There is nothing better than the smell of simmering blueberries in the morning.

Ingredients

• Blueberries: Fresh or frozen berries make this sauce flexible use plump berries with deep blue color and no wrinkling for best flavor
• Granulated sugar: Sweetens the sauce without overpowering it you can adjust amounts depending on your berries
• Water: Helps create the base for simmering choose filtered for a cleaner flavor
• Fresh lemon juice: Adds brightness and balances sweetness I like to squeeze my own for that zesty kick
• Cornstarch: Creates a silky thick texture always whisk with cold water first to prevent lumps use a reputable brand for reliable thickening

Step-by-Step Instructions

Combine main ingredients:

Add the blueberries water sugar and lemon juice to a medium saucepan Stir thoroughly to coat all the berries and dissolve the sugar

Bring to a boil:

Place the pan over medium heat and bring the mixture to a boil Stir it occasionally so the berries cook evenly and the sugar does not stick to the bottom

Simmer and burst berries:

Reduce the heat to low and let the sauce simmer uncovered for about six to eight minutes Keep stirring every now and then until you start to see the blueberries soften and burst which releases their juices and deepens the flavor

Mix and add thickener:

In a small bowl whisk together cornstarch and cold water until smooth This slurry ensures no lumps Forming Pour the mixture steadily into the sauce while stirring constantly

Simmer to thicken:

Keep simmering the sauce for another four to six minutes Stir gently as it thickens Watch for a shiny glossy consistency and remember the sauce will set even more as it cools

Cool and store:

Take the pan off the heat Pour the sauce into a clean glass jar or container Let it cool to room temperature Then cover and store in the refrigerator until ready to use

Pin

I am always amazed at how a dash of lemon juice transforms the taste My grandma used to say lemons are the secret to making fruit pop in any sauce That little tip makes all the difference in bringing out the natural blueberry notes

Storage Tips

Keep the blueberry sauce in an airtight container in the fridge and it will taste fresh for up to five days If you want to use it over several weeks freeze it in smaller portions let it thaw in the fridge then give it a quick stir

Ingredient Substitutions

You can swap in raw honey or maple syrup instead of sugar for a different sweetness profile If you do not have fresh lemon juice bottled works in a pinch or try a splash of orange juice for a twist Arrowroot powder also thickens well in place of cornstarch

Pin

Serving Suggestions

This sauce is truly versatile Spoon it generously over pancakes waffles greek yogurt or toast Swirl it into oatmeal or even blend it into smoothies When serving dessert pour it over cheesecake ice cream or angel food cake for a stunning effect

Recipe FAQs

→ Can I use frozen blueberries?

Yes, both fresh and frozen blueberries work well. If using frozen, no need to thaw them before starting.

→ How do I thicken the sauce?

Cornstarch mixed with cold water is stirred in, then gently simmered until the mixture thickens to your desired consistency.

→ How long does the sauce last?

Store in a sealed container in the fridge for up to five days. The sauce may thicken more when chilled.

→ Can I adjust the sweetness?

Yes, adjust the sugar amount to fit your taste or the sweetness of the berries you use.

→ How should I serve blueberry sauce?

It's great over pancakes, waffles, oatmeal, yogurt, cheesecake, and ice cream, either warm or cold.

→ Can I freeze the sauce for later?

Yes, cool the sauce fully and freeze in an airtight container for up to three months. Thaw in the fridge before using.