Homemade Blueberry Sauce
My homemade blueberry sauce is easy to make—it takes 30 minutes and requires only four ingredients. It is perfect for topping pancakes, desserts, and even savory meals. The thick, sweet, and tangy sauce can be made with fresh or frozen blueberries. This stuff is so good that I could eat it with a spoon.
I love this sauce so much that I make extra and put it in freezer bags to have on hand. It is the star ingredient in my French custard cake, but my favorite way to eat it is on top of freshly toasted sourdough bread with butter.
Table of contents
I like the sauce thicker, not too runny, so adding the cornstarch slurry is key. If you plan to use it in savory dishes, I recommend skipping the vanilla flavor. The sauce is gorgeous, and the blueberries stay whole and juicy. I always double the recipe and store the leftovers in a jar in the fridge. It pairs perfectly with a peanut butter sandwich for a quick breakfast or some hard cheese for a quick appetizer.
Why you will love this recipe
- Only four ingredients: All I need to make this delectable sauce is blueberries and a couple of items everyone already has in their kitchen. It takes less than 30 minutes to make it!
- This sauce goes with everything: My delicious blueberry sauce goes on everything from breakfast to dinner. It can be paired with ice cream, cereal, meat, and toast.
- It can be frozen for months: I like to make extra and freeze it for future uses. It will stay fresh for up to three months.
- It is inexpensive: Blueberries are not expensive in season, which is the only ingredient besides sugar and vanilla. Frozen blueberries are even more affordable.
What you will need
- Blueberries – I highly recommend using fresh blueberries if they are available. If not, frozen blueberries will work.
- White granulated sugar – I use white sugar because it provides a clean sweet flavor that lets the blueberry taste shine through. It also thickens the sauce and helps release the berries’ natural juices.
- Cornstarch – Cornstarch is better for thickening than flour because it is smooth and does not clump.
- Pure vanilla extract – To complement the blueberry flavor with warm rich sweetness and balances the tartness of the berries.
How to make it
This is the easiest recipe for blueberry sauce, and I guarantee that even first-time cooks can make it. Once you try this homemade version, you will never return to the store-bought option.
Bring it to a boil: First, I mix the blueberries, sugar, and 1 ½ cups of water in a large saucepan over medium heat, stirring frequently, until it comes to a low boil.
Mix in the cornstarch: In the meantime, I mix the cornstarch with six tablespoons of water until it dissolves. Then, I stir it into the blueberries and let it simmer until the sauce is thick enough to coat the back of a spoon. This usually takes about 10 minutes.
Add the vanilla extract: Finally, I remove the sauce from the heat and stir in the vanilla extract.
Rest: I let it rest for 10 minutes, as it will thicken more. I check the consistency and, if needed, add a bit more slurry and simmer.
Expert tip
How to choose the best blueberries
My most important tip is to choose the freshest, ripe, sweet blueberries. Blueberries are usually at their best during the summer, from late spring to early fall, depending on where you live. This is the best time to buy fresh blueberries because the local growers will have the freshest and cheapest berries. This is when I get them from my local farmers’ market.
First, my recommendation is to look for blueberries that are dark blue or purple (almost black) in color, plump, and full of juice. I avoid those that are red or green because they are not ripe. They should feel plump and firm rather than squishy and have smooth skin. Do not get any with cracks or wrinkles because they will be dry and possibly bitter.
More tips to consider
- For lots of texture, add half the blueberries in the beginning and the rest halfway through.
- Let the blueberry sauce cool completely before using it on anything. It will thicken and taste even better once it has cooled.
- If using frozen blueberries, let them thaw first and drain excess liquid.
- To freeze small amounts of blueberry sauce, pour it into ice cube trays and freeze them. Then, put them in a freezer bag. They can be removed and used as needed.
- Vanilla is an optional ingredient, but I strongly recommend it for the extra flavor.
Recipe variations and add-ins:
- Use juice: Instead of water, sometimes I use orange or lemon juice to give this blueberry sauce a vibrant citrusy flavor.
- Make it zesty: For even more flavor, I sprinkle in some lemon zest as well. This really adds some brightness and a tangy fresh zing.
- More berries: To make this sauce even more delicious, I often toss in other berries like blackberries and raspberries.
- Add spices: Some spices I add to this sauce to change the taste sometimes include ginger, cinnamon, basil, and lavender.
- No sugar: Instead of using sugar to sweeten the sauce, use honey or pure maple syrup for a healthier choice.
Serving suggestions:
The first thing in the morning, I am ready to serve this blueberry sauce on pancakes and waffles. The sweet, thick sauce is perfect for French toast and crepes too. But if I want a blueberry overload, I make my blueberry oatmeal pancakes and pour on the sauce. This is a match made in Heaven! It is also delicious on toast or bagels.
I like sweet and savory meals, so serving them on savory dishes like my juicy blueberry pork chops is a no-brainer. It not only makes the pork chops taste delicious, but it also gives the meal a sophisticated look! Of course, it is also the perfect topping for cheesecake, and my kids love it on vanilla ice cream.
How to store leftovers:
- Refrigerate: Keep blueberry sauce in a jar in the fridge for up to two weeks.
- Freezing: The sauce will also keep for up to three months in a jar in the freezer.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheat: To reheat, put it in a saucepan over medium-low heat for several minutes or reheat it in the microwave for about 45 to 90 seconds.
Frequently asked questions
Because there is not enough thickening agent such as cornstarch. The blueberries release natural juices as they cool; if there is not enough cornstarch to soak it up, the result will be runny. If you’ve added the amount of cornstarch called for, it could just need to simmer longer to absorb the excess liquid. Continue to simmer the sauce, and it will thicken as the liquid evaporates.
The blueberries may not have been fully ripe. I suggest tasting them before using them in the recipe. If they are not ripe enough or have a higher acidity level, they may need more sugar or other added sweeteners to balance it out. Wild blueberries are sometimes tarter than others. The best way to fix this problem is to add more white granulated sugar a little at a time until the sauce tastes better.
They will get mushy if you are not careful with them when stirring. Blueberries are delicate and should be stirred gently. They can also get soft and mushy if cooked too long. Be sure to cook them only until the sauce is thick. If frozen blueberries are used, they will likely turn mushy because they cannot hold their shape anymore. When it freezes, the water expands and breaks down the structure of the berries, so they are soft when they thaw out.
More recipes with blueberries:
Homemade Blueberry Sauce
Ingredients
- 6 cups blueberries fresh or frozen
- 1 1/2 cups water
- 1 1/2 cups sugar
- 6 tablespoons cornstarch mixed with 6 tablespoons cold water
- 2 tablespoons vanilla extract
Instructions
- Combine blueberries, water, and sugar in a large saucepan over medium heat. Stir frequently, but be careful not to crush the berries; bring to a low boil.
- In a small bowl, mix the cornstarch with cold water until combined.
- Slowly stir the cornstarch slurry into the blueberries, careful not to crush them. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 10 minutes.
- Remove from heat and gently stir in vanilla.
- Let the sauce cool; it will thicken more. Use it as a topping for various desserts.