Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.
What You Need
This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)
Is this the same thing as blueberry syrup?
Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)
What pairs well with blueberry sauce?
I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!
Check out these easy and budget-friendly recipes that almost scream for a sweet dollop:
Can I Use This Recipe With Other Berries?
You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)
How To Store Blueberry Sauce
Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.
This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Servings: 16 2 Tbsp each
- 2 cups frozen blueberries ($3.99)
- 1/2 cup sugar ($0.22)
- 1 lemon ($0.30)
- 1 Tbsp corn starch ($0.03)
- 3/4 cup water, divided ($0.00)
Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!
See how we calculate recipe costs here.
Serving: 2 Tbsp ・ Calories: 37 kcal ・ Carbohydrates: 9 g ・ Protein: 0.1 g ・ Fat: 0.1 g ・ Sodium: 1 mg ・ Fiber: 0.5 g
Nutritional values are estimates only. See our full nutrition disclaimer here.
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How to Make Blueberry Sauce – Step by Step Photos
Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.
While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.
It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.
Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.
Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!