Blueberry Sauce

At a glance

What stands out: Rich blueberry sauce is reliable for drizzling over pancakes, waffles, ice cream, cheesecake, and so much more. It’s straightforward to mix with either fresh or frozen blueberries.

How long it takes: less than 15 minutes
Equipment you’ll need: small saucepan
Servings: makes 3 cups

We love blueberry season in Michigan! After eating the rather tasteless blueberries shipped in from different parts of the world, homegrown blueberries are the bomb! Blueberry farms abound in our area so we look for one that has a big “U Pick” sign and fill our buckets.

One of our favorite ways to eat blueberries is this from-scratch blueberry sauce. It’s bursting with blueberries and we eat it by the spoonfuls. It isn’t overly sweetened because the blueberries are so great tasting on their own (although you can make it as sweet as you like). Lightly cooking the blueberries actually seems to enhance their deliciousness.

From-scratch Blueberry Sauce

Blueberries, blueberries, blueberries. You’ll enjoy plenty of blueberry goodness in this sauce because it’s almost 100% blueberries. This isn’t a blueberry syrup which is mostly sugar and a tiny bit of blueberry purée. This from-scratch blueberry sauce is packed with blueberries and no artificial anything.

So straightforward to mix! With only five ingredients (and one ingredient is water!), this blueberry sauce is a snap to make. Simply mix the blueberries with a little sugar, a spoonful of cornstarch, and a dash of water. (we usually add a squeeze of lemon juice, too, but it isn’t absolutely necessary.) Boil the mixture on the stove for a few minutes and it’s ready to serve.

So many uses. While breakfast usually is where this blueberry sauce makes its appearance (warm blueberry sauce on pancakes is memorable!), it can easily transition to desserts. Keep reading for lots of ideas.

What goes in

• Blueberries: This recipe works well with either fresh or frozen blueberries. You’ll need four cups of berries.
• Sugar: The sauce is lightly sweetened with just ¼ cup of sugar. If you find it’s not sweet enough for your taste, feel free to add more. You could also make it with less sugar, if you prefer.
• Cornstarch: This simple pantry item is usually used as a thickener, and that’s exactly what it does in blueberry sauce. The sauce has just the right consistency to feel rich and satisfying but it isn’t so thick that it won’t spread easily on your pancakes.
• Lemon Juice: A tablespoon of freshly squeezed lemon juice brightens the flavor of the blueberry sauce. If you don’t happen to have it in the house, it can be skipped.
• Water: A little bit of water is necessary to blend with the sugar and cornstarch in the sauce since blueberries aren’t particularly juicy until they’re cooked.

How To Freeze Blueberries

We like to stock up on blueberries when they’re in season, whether we pick them ourselves or take advantage of the sale prices in grocery stories or farm markets. Extra blueberries are straightforward to freeze. Simply rinse them with cool water, removing any debris or soft berries. Drain well and dry as much as possible (excess water makes them stick together when frozen). Put the berries into freezer-safe bags or containers. They’ll keep in the freezer for up to a year.

How it comes together

Prep blueberries. Rinse the blueberries if they’re fresh and sort out any debris. Drain well. If the blueberries are frozen, you can skip this step. You don’t need to thaw the frozen blueberries.

Mix ingredients. Place the blueberries, water, sugar, cornstarch, and lemon juice in a medium-sized saucepan. Stir well.

Cook the sauce. Over medium-high heat, bring the blueberry mixture to a boil, stirring constantly. Boil for just a few minutes, or until the sauce thickens and you can no longer see the whitish cornstarch. It will take a little bit longer if the blueberries are frozen. The color will deepen to a dark purplish shade. Some of the blueberries will be fairly whole, others will cook to a more saucy texture. If you want it more saucy, keep cooking a little longer.

Serve. Remove the pan from the heat and let the sauce cool slightly before serving on pancakes or waffles. If you’re using it for a dessert sauce, it can be refrigerated until you’re ready to use it.

Ways to change it

• Mixed berry sauce. You can make the sauce with a combination of berries, such as raspberries, blackberries, or strawberries (or try our strawberry sauce recipe!).
• Flavor enhancers. A half teaspoon of cinnamon and/or ground ginger gives a blueberry crisp vibe. If you’re more into herbs, try finely minced fresh lavender, mint, or basil.

Ways to serve it

Breakfast: Warm blueberry sauce is a reliable topper for pancakes instead of ordinary maple syrup. It’s a natural with lemon blueberry pancakes but it’s also memorable on these lemon ricotta pancakes! Try it on buckwheat pancakes or quinoa pancakes. Lately we’ve been loving these hearty oat flour pancakes. If you like pancake mixes, be sure to try our from-scratch pancake mix (you can make it with whole wheat flour). Top your French toast with warm blueberry sauce, too, or stir it into your morning oatmeal. It’s also a great way to add flavor to plain Greek yogurt or cottage cheese.

Dessert: Turn your plain cheesecake into blueberry cheesecake. No-bake mini cheesecakes topped with blueberry sauce are a reliable summer treat. Drizzle a generous spoonful of blueberry sauce over a slice of buttery pound cake and top it with from-scratch whipped cream. So good! Make vanilla pudding into a special dessert with blueberry sauce and a crisp oatmeal cookie. We love to top our vanilla ice cream with blueberry sauce, too.

Keeping leftovers

Cool the blueberry sauce to room temperature before covering and refrigerating. It will keep for at least four to five days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in the microwave or a saucepan, if desired.

Blueberry Smoothie

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• Yield: 6 servings
• Prep: 5 minutes
• Cook: 8 minutes
• Total: 13 minutes

Ingredients

• 4 cups blueberries, fresh or frozen (if frozen, do not thaw first)
• ¼ cup water
• ¼ cup granulated sugar, more or less to taste
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Method

1. Add blueberries, water, sugar, cornstarch, and lemon juice to a medium sized saucepan. Stir well.
2. Bring the mixture to a boil, and continue to boil for 2 to 3 minutes or until slightly thickened and clear.
3. Cool slightly before serving. Blueberry sauce can be refrigerated in a covered container for 4 to 5 days. Makes 3 cups.

Notes

Serving suggestions: Serve warm blueberry sauce on pancakes, waffles, or French toast. Try it as a topping on vanilla ice cream or pound cake. It can be stirred into oatmeal or plain yogurt.

Storage: Cool the blueberry sauce to room temperature before covering and refrigerating. It will keep for at least four to five days. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator. Reheat gently in the microwave or a saucepan, if desired.

Variations: Make the sauce with a mixture of berries (raspberries, blackberries, strawberries, blueberries). If you like, add ½ teaspoon ground cinnamon or ginger, or stir in finely minced fresh herbs, such as basil, lavender, mint, etc.