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+ servings
Blueberry sauce on vanilla ice cream in a white bowl.

Homemade Blueberry Sauce

Rosemary Molloy
The best blueberry sauce for pancakes, French toast, cake, cheesecake, or anything that needs a punch of blueberry flavor! This is an easy fruit sauce recipe for so many dishes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 3 minutes
Cooling Time 30 minutes
Total Time 48 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 cup
Calories 261 kcal

Ingredients
 
 

  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 pinch cinnamon
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • cups blueberries (fresh or frozen unthawed)

Instructions
 

  • In a medium pot whisk together the sugar, starch and cinnamon, stir in the water and mix together, then add the lemon juice and blueberries bring to a boil over medium heat, lower the heat to medium/low and continue to cook stirring constantly until it thickens, 2-3 minutes. Remove from heat. Serve over vanilla ice cream or as desired. Enjoy!

Notes

Be sure to watch and stir constantly so that the blueberries do not burn.
Store the blueberry sauce covered or in an airtight container for 3-5 days in the fridge.
Place the cooled blueberry sauce in a freezer safe bag or airtight container, it will last for up to 2-3 months. Thaw in the refrigerator overnight when ready to use.

Nutrition

Calories: 261kcalCarbohydrates: 67gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 149mgFiber: 5gSugar: 54gVitamin A: 101IUVitamin C: 20mgCalcium: 15mgIron: 1mg
Keyword blueberry sauce, easy blueberry sauce recipe, homemade berry sauce
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