Easy Blueberry Sauce (6 Ingredients)
Juicy blueberries bring their natural sweetness to this quick and easy blueberry sauce topping. This makes for a delicious finishing touch on so many different desserts like cheesecake and ice cream, and turns simple breakfast foods like whole wheat pancakes, oatmeal, and yogurt into something special. You need just 6 ingredients (including water!), and you can use either fresh or frozen blueberries.
Don’t you just love a versatile berry sauce topping, that’s as welcome on the breakfast table as it is on a dessert? A topping always takes desserts to the next level, both in terms of flavor and in presentation for serving. I have raspberry dessert sauce and strawberry sauce topping… so clearly it’s about time we invite blueberries to the party.
This recipe is very similar to the topping I use on blueberry cream cheese pie, but, well, saucier. For that pie topping, you want a thicker, jammier topping that sets up enough to stay together when you slice into the pie.
For this blueberry sauce topping, you want to be able to spoon or pour it on top of a slice of lemon cheesecake, or a dish of ice cream (maybe even blueberry crumble ice cream!). It also tastes phenomenal on pancakes & waffles, stirred into yogurt, and spooned over cream cheese French toast casserole. To sum up: blueberry sauce is limitless.
Why You’ll Love This Easy Blueberry Topping
- Make it with either fresh or frozen blueberries
- Comes together on the stove in less than 10 minutes
- Naturally sweet from the berries—add just 2 Tablespoons of sugar
- So versatile—delicious on so many desserts and even breakfast foods
- Serve warm, cold, or room temperature—your choice!
- Freezes well, so great make-ahead recipe
Have you ever made my blueberry swirl cheesecake? Today’s topping is a bit saucier than what you use for that cheesecake. Nearly identical taste, though.
Grab These 6 Ingredients:
- Water: I use more water in this sauce than in similar recipes on my website because blueberries don’t really break down as much as, say, raspberries. We want this to be a pourable/spoonable consistency right off the heat.
- Cornstarch: This ingredient slightly thickens the sauce. You don’t need much, but you must combine it with a little liquid before adding to the berries, otherwise you’ll have lumps of powdery cornstarch in your finished sauce. Cornstarch is typically mixed with water to make a “slurry” before using in sauces; see strawberry sauce as an example.
- Lemon Juice: The sauce needs *something* to balance the berry and sugar, and lemon juice provides that hint of brightness. Don’t leave it out, or the flavor will fall flat.
- Fresh or Frozen Blueberries: Blueberries are so convenient—no peeling, pitting, or chopping required! (That’s why blueberry pie is my #1 choice for a summer pie.) When they’re not in season, feel free to use frozen blueberries. If using frozen, you don’t need to stir/mash the mixture as much because the blueberries break down easier.
- Sugar: Because blueberries are so naturally sweet, you only need a little sugar to sweeten this sauce—just 2 Tablespoons.
- Vanilla Extract: Stir in a small splash of vanilla once the sauce comes off the heat. Vanilla gives the sauce dessert vibes. 😉
How to Make It
You’ll cook the mixture down on the stove. Warm the blueberries and sugar together first, and make sure you’re mashing some of the blueberries with your spoon or silicone spatula as it heats. This is especially important if using fresh blueberries. With frozen berries, you won’t need to break them down quite as much because the thawing liquid is there to help.
You are in control of the thickness and consistency of this blueberry sauce topping—it all comes down to how many blueberries you mash while the mixture cooks.
After 3 minutes, stir in the cornstarch “slurry” made from cornstarch, water, and lemon juice. Let that cook and thicken for a few minutes before removing from heat. Then stir in the vanilla.
The mixture thickens as it cools. Off heat, it’s warm and drippy. After cooling and refrigerating, it thickens into a thin preserves-like consistency. If desired, you can reheat the blueberry sauce topping to thin it out.
I love it warm on ice cream:
Can This Be a Filling for a Layer Cake?
Not as written, no. I haven’t successfully tested a thicker cake filling version of this yet; however, you could try reducing the water and increasing the cornstarch a bit. Or try my raspberry cake filling instead.
It could work as a cupcake filling, though! Make sure it’s completely cooled before filling.
Uses for Blueberry Sauce Topping
Can I bake this in desserts? Yes, you can bake this in desserts. For example, you can swap the raspberry swirl in these white chocolate raspberry cheesecake bars with this blueberry sauce (no need to strain, just swirl the chunky sauce into the cheesecake filling). You could also skip the apples in this apple crumb cake and add a layer of blueberry sauce under the crumb topping; and swap in blueberry sauce for the jam in these raspberry streusel bars and this raspberry twist bread.
Blueberry Sauce Topping
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Yield: about 1 and 1/4 cups
This blueberry sauce topping comes together quickly and easily on the stove, and can be enjoyed warm or cold on many desserts and breakfast foods. You can use fresh or frozen blueberries.
- Whisk the cornstarch, water, and lemon juice together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Set aside.
- Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula, stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices. (If you used frozen blueberries, you won’t need to smash them as much because they will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
- Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
- You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
- Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.
- Special Tools (affiliate links): Small Sauce Pan | Sturdy Silicone Spatula
- Other berries: I recommend my raspberry sauce and strawberry sauce recipes instead.
- Lemon: Lemon brightens the flavor. You need 1 Tablespoon (15ml) of fresh lemon juice.
- Chunks: The consistency is up to you. For fewer blueberry chunks, smash the berries a little more as the sauce cooks. For no blueberry chunks, puree the finished sauce in a blender until you reach your desired consistency.
Keywords: blueberry sauce topping