Homemade Blueberry Sauce

This tasty Homemade Blueberry Sauce is made with six common ingredients in less than fifteen minutes. Serve it over cheesecake, waffles, French toast, pancakes, and vanilla ice cream. Store in an airtight container and serve it with roast pork tenderloin.

How to make Homemade Blueberry Sauce

In a saucepan over medium heat, combine the blueberries, water, sugar, and lemon juice. Bring the mixture to a gentle boil, then reduce and simmer for just a few minutes or just until the blueberries start to break down.

Meanwhile, in a small bowl, stir together the cornstarch and water. Stir the cornstarch mixture into the blueberry mixture and cook for 2-3 minutes or until the sauce is thickened. Remove the sauce from the heat and stir in the pure vanilla extract.

Helpful Recipe Tips

• This recipe works with both fresh and frozen blueberries.
• A little bit of vanilla extract goes a long way in blueberry sauce. 1/4 teaspoon is just the right amount.
• Simmer the blueberries just until they start to break down. You want some whole berries left in your sauce, so don’t cook them too long.
• Store the sauce in an airtight container in the fridge for 5-6 days.

Ways to Enjoy Blueberry Sauce

• Breakfast – waffles, pancakes, French toast, oatmeal, toast, crepes, or yogurt.
• Dinner – pork tenderloin or grilled chicken
• Dessert – cheesecake, vanilla ice cream, pound cake, or shortcake

More Blueberry Recipes

Blueberry Crisp

Blueberry Muffins

Blueberry Smoothie

Blueberry Cookies

Blueberry Cobbler

Blueberry Cheesecake Bars

Homemade Blueberry Sauce

A delicious and easy Homemade Blueberry Sauce made with simple and common ingredients is delicious over cheesecake, ice cream, waffles, pancakes, oatmeal, or yogurt.

5 from 14 votes

Print Pin Rate

Course: other/sauce

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 8 servings

Calories: 60kcal

Author: Beth Pierce

Ingredients

• 2 cups fresh or frozen blueberries
• ½ cup water
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 ½ tablespoons cornstarch dissolved in 1 ½ tablespoons water
• ¼ teaspoon vanilla extract

Instructions

• In a saucepan over medium heat, combine the blueberries, water, sugar, and lemon juice. Bring the mixture to a gentle boil, then reduce and simmer for just a few minutes, or just the blueberries start to break down.
• Meanwhile, in a small bowl, stir together the cornstarch and water. Stir the cornstarch mixture into the blueberry mixture and cook for 2-3 minutes or until the sauce is thickened.
• Remove the sauce from the heat and stir in the pure vanilla extract.

Notes

• This recipe works with both fresh and frozen blueberries.
• A little bit of vanilla extract goes a long way in blueberry sauce. 1/4 teaspoon is just the right amount.
• Simmer the blueberries just until they start to break down. You want some whole berries left in your sauce, so don't cook them too long.
• Store the blueberry sauce in an airtight container in the fridge for 5-6 days.

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg

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