Blueberry Sauce {Easy 3-Ingredient Recipe}

Name: Blueberry Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 3 cups / 450 g / 16 oz blueberries, fresh or frozen; 1/2 cup / 100 g / 3.5 oz granulated sugar; 1/3 cup / 80 ml / 2.7 fl oz water; 2 tsp cornstarch

Jump to Recipe

This easy blueberry sauce recipe comes together quickly and makes a sweet, fruity dessert sauce. It’s a wonderful topping for your favorite desserts and breakfast foods like pancakes, cheesecake, waffles, and ice cream. Made with just 3 ingredients and ready in 15 minutes!

jar of blueberry sauce on a ceramic plate.

The best blueberry sauce topping

Homemade blueberry sauce is the best! It has a syrupy, jam-like consistency studded with sweet berries and is full of delicious blueberry flavor.

You can make the recipe with fresh or frozen berries, and it takes only minutes to whip up.

Homemade blueberry sauce is divine to spoon over cheesecake or ice cream. And we love it running down a stack of fluffy pancakes!

For more dessert sauces, try this velvety caramel sauce, condensed milk sauce, hot fudge sauce, and lemon curd sauce.

Ingredients

You need just 3 ingredients (plus water) to cook this rich, thick blueberry sauce. I wanted to keep the recipe simple, but please check the next section for optional ingredients and variations. There are so many ways you can customize this delicious homemade blueberry sauce to suit your taste!

3 cups blueberries – You can use fresh or frozen blueberries. If using frozen berries, no need to thaw them, just add 2 to 3 minutes to the cooking time.
1/2 cup granulated sugar – sweetens the sauce. 1/2 cup is enough for sweet, sun-ripened berries. You can increase the amount to 3/4 cup sugar if your berries aren’t very sweet or out of season.
1/2 cup water – ensures the sauce has the perfect pourable consistency.
2 teaspoon cornstarch – helps thicken the sauce.

spoon dipping into a pot of homemade blueberry sauce.

Variations & substitutions

Sugar: Feel free to substitute brown sugar for a subtle toffee note.
Vanilla extract: Season your blueberry topping with 1 teaspoon of pure vanilla extract.
Lemon juice + zest: Add the juice and finely grated zest of 1 lemon for a citrusy kick. You can also opt for a different citrus fruit, such as lime or grapefruit.
Orange juice: Swap the water with orange juice.
Spices: Add a cinnamon stick when you cook the blueberries for a hint of warmth and coziness. Remove the cinnamon before serving.
Liquor: Put a grown-up twist on the recipe and add 1 to 2 tablespoons of bourbon, rum, or whiskey.
Other berries: The recipe works with any kind of berry, like strawberries, raspberries, pitted cherries, or blackberries. You could even mix and match different berries – so many tasty options here!

Instructions

1. Combine sugar and cornstarch

Add the sugar and cornstarch to a medium saucepan. Whisk until the ingredients are thoroughly mixed and you no longer see clumps of cornstarch. Undissolved cornstarch can make the sauce lumpy, so do this step well.

2. Mix in blueberries

Next, gently combine the blueberries and cornstarch sugar mixture until the berries are coated.

3. Add water

Pour the water into the saucepan.

4. Bring the mixture to a simmer

Place the saucepan on the stove and heat over medium heat until the mixture begins to simmer and the blueberries start down. Stir occasionally.

5. Reduce the blueberry sauce

Once simmering, reduce the heat to medium. Continue cooking the sauce for 4 to 7 minutes, until the berries soften and the sauce begins to thicken. Stir frequently to prevent the sauce from burning. Remove the blueberry sauce from the heat and allow to cool for 10 minutes before serving.

Get the perfect consistency

Right off the stove, blueberry sauce is warm and drippy. The sauce thickens as it cools and gets a thin, jam-like consistency.

Thicken the sauce: Add a tablespoon of water at a time until the sauce reaches your desired consistency.
Thin out the sauce: Mix a slurry of 1 teaspoon of cornstarch and 2 tablespoons of water. Add to the sauce and simmer until the sauce is the preferred thickness.
Chunky or smooth: The sauce is chunky with softened berries throughout. If you prefer a smooth texture, mash the berries with a fork or blitz in a blender until smooth.

bowl of vanilla ice cream topped with homemade blueberry sauce.

Serving suggestions

Blueberry sauce is a super versatile condiment. It goes with almost anything you eat – from breakfast to desserts to cheese and meats. You can enjoy the sauce warm or chilled, leave it chunky or puree it to make it smooth. The options are limitless!

Breakfast: Try it with pancakes, crepes, waffles, French toast, or cinnamon roll casserole. Stir it into yogurt or oatmeal for a lovely, quick brekkie.
Ice cream: Pour warm blueberry sauce over ice cream for the perfect cold and hot treat. Vanilla ice cream is a classic, but we love it also with chocolate ice cream and candied pecan ice cream.
Cheesecake & cake: Enjoy a slice of creamy cheesecake, pound cake, or nectarine pie with blueberry topping. You can also use the sauce to fill shortcakes.
Desserts: The sauce takes desserts to the next level. It’s phenomenal spooned over lemon curd parfaits or fruit pizza.
Dipping sauce: Serve it as a dipping sauce for grilled meat, crackers, or mini cheese balls.

Storage & reheating

Store: Let any leftover sauce cool. Then, transfer it to a jar or airtight container and refrigerate for up to 5 days.
Reheat: Reheat your blueberry sauce in a saucepan on the stove over low heat until warm. If needed, thin out the consistency with a few tablespoons of water.
Freeze: Freeze the cooled blueberry topping in an airtight container, a Ziplock bag, or in an ice cube tray (to make individual portions). Leave an inch at the top for expansion. Freeze for up to 3 months. Defrost in the fridge overnight before using.

More blueberry recipes to love

Blueberry Sauce Recipe

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Ingredients

3 cups / 450 g / 16 oz blueberries, fresh or frozen
1/2 cup / 100 g / 3.5 oz granulated sugar
1/3 cup / 80 ml / 2.7 fl oz water
2 tsp cornstarch

Instructions

Combine sugar and cornstarch. Add the sugar and cornstarch to a medium saucepan. Whisk until the ingredients are thoroughly mixed and you no longer see clumps of cornstarch. Undissolved cornstarch can make the sauce lumpy, so do this step well.
Mix in blueberries. Next, gently combine the blueberries and cornstarch sugar mixture until the berries are coated.
Add water. Pour the water into the saucepan.
Bring the mixture to a simmer. Place the saucepan on the stove and heat over medium heat until the mixture begins to simmer and the blueberries start down. Stir occasionally.
Reduce the blueberry sauce. Once simmering, reduce the heat to medium. Continue cooking the sauce for 4 to 7 minutes, until the berries soften and the sauce begins to thicken. Stir frequently to prevent the sauce from burning.
Serve. Remove the blueberry sauce from the heat and allow to cool for 10 minutes. Serve the sauce warm, at room temperature, or chilled. Spoon it over breakfast food, cheesecakes, cake, and other desserts. Enjoy!

Notes

Get the perfect consistency

Thicken the sauce: Add a tablespoon of water at a time until the sauce reaches your desired consistency.
Thin out the sauce: Mix a slurry of 1 teaspoon of cornstarch and 2 tablespoons of water. Add to the sauce and simmer until the sauce is the preferred thickness.
Chunky or smooth: The sauce is chunky with softened berries throughout. If you prefer a smooth texture, mash the berries with a fork or blitz in a blender until smooth.

Nutrition Information:

Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

FAQ

How do you thicken blueberry sauce?

I chose cornstarch as a thickener for this easy blueberry sauce topping. The cornstarch binds with the water and blueberry juice to thicken the sauce. Potato starch, tapioca starch, or arrowroot powder can be used instead of cornstarch. Just note that you may need more or less water with these other options.

Can I use the sauce as a filling for pies or cakes?

No, I don’t recommend this blueberry sauce to bake blueberry pie or fill a layer cake. As written, the sauce is too thin, and you will end up with a watery pie or cake. However, I have used the sauce successfully to fill cupcakes.