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This blueberry sauce recipe is thick, sweet, and tangy! Drizzle over breakfasts or desserts like pancakes, waffles or ice cream.

Blueberry Sauce
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Sure, you can buy blueberry sauce at the store. But have you tried homemade Blueberry Sauce? The flavor is unreal: zingy, tangy, pure and sweet: thick and glossy with a beautiful purple sheen. You’ll want to drizzle this on everything (and we mean everything): pancakes, waffles, oatmeal, ice cream…or just sneak bites with a spoon! It’s quick and easy to make using fresh or frozen berries. You’ll never choose store-bought again! Here’s the simple formula for homemade sauce.

Ingredients for blueberry sauce

This blueberry sauce recipe requires just a handful of ingredients for a stellar, homemade puree: no hard to find ingredients or difficult techniques, here! The best part is you can use fresh or frozen berries without much flavor difference. Since frozen are so much more economical and shelf stable, we love using them for this recipe: but either are fantastic! Here’s what you’ll need:

  • Blueberries, fresh or frozen
  • Granulated sugar (or your sweetener of choice; see below)
  • Cornstarch
  • Lemon juice
Blueberry Sauce

How to make blueberry sauce (basic steps)

This blueberry sauce is just a matter of simmering blueberries with sugar until they break down, then adding a bit of cornstarch to help make that glossy sheen. Here’s what you’ll do:

  • Heat blueberries, sugar and water over medium heat in a saucepan.
  • Cook about 5 minutes, until the blueberries break down and form a sauce. The blueberries contain natural pectin, which thickens the sauce as they cook down!
  • Add cornstarch and simmer another 1 minute, stirring constantly. Mix the cornstarch with double the amount water, then pour it into the sauce. It will immediately start to thicken, so make sure you’re stirring.
  • Add lemon juice and remove from heat. The lemon adds just the right pop to the flavors (adding acid to fruit is much like adding salt to savory ingredients).
Blueberry sauce

Other sweetener options

Love to experiment with natural sweeteners, or prefer a specific sweetener? You can use whatever you like in this recipe.

  • Maple syrup, honey, or agave syrup are great natural sweetener options. Though they’re liquids, you can use them in the same quantity as specified for granulated sugar below (¼ cup).
  • Or, use your sweeter of choice in equal parts. Let us know in the comments below what you use.

Ways to use this blueberry sauce recipe

Got your blueberry sauce? Then let’s make some magic! You can use it for just about anything: brunch, dessert, or simply eating with a spoon (we don’t judge). Here are some of our favorite ways to eat this sauce:

How do you plan to use it? Let us know in the comments below!

More blueberry recipes

Love berries? Here are a few more tasty blueberry recipes and blueberry desserts for making this most of this sweet purple fruit:

This blueberry sauce recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Blueberry Sauce

Easy Blueberry Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 4 minutes
  • Cook Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: About 1 cup 1x


This blueberry sauce recipe is thick, sweet, and tangy! Drizzle over breakfasts or desserts like pancakes, waffles or ice cream.


  • 2 cups blueberries, fresh or frozen
  • ¼ cup granulated sugar
  • ¼ cup + 2 tablespoons water, divided
  • 1 tablespoon cornstarch
  • ½ tablespoon lemon juice
  • 1 pinch salt


  1. Place the blueberries, sugar, and ¼ cup water in a saucepan and heat over medium heat. Bring to a low boil, then cook, stirring occasionally, for about 5 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Make sure not to let the pot boil over. 
  2. Place the cornstarch in a small bowl and mix with 2 tablespoons water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened. 
  3. Remove from the heat and stir in the lemon juice and salt. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Mary Held says:

    Can blueberry sauce be put into freezer?

    1. Alex Overhiser says:


  2. Noreen Cox says:

    I just made this to go on top of my cheesecake that I just made. I added a little bit of vanilla to the sauce. Super easy recipe and really delicious.

  3. Kaylrigh says:

    I’ve just made this to go over my pancakes. It was so easy to make! I halved the recipe as there’s only me to eat it and I didn’t want it to go to waste. It was done by the time my pancakes were cooked!

  4. Lilly says:

    How do I store this? Fridge? Cupboard?

    1. Alex Overhiser says:

      In the fridge!

  5. Sheila D Diehm says:

    Can this be preserved by hot water bath method? Would love to preserve & give as gifts! Thank you!

    1. Alex Overhiser says:

      I expect it could be, but we don’t have enough experience to provide accurate timing for you. Sorry!

  6. Sonja Overhiser says:

    Let us know if you have any questions!

    1. Suzanne Lewis says:

      I made this today to put on my a Stellar Eats waffle (used the Pancake Mix). I used maple syrup for the sugar and arrowroot powder for the thickener and it was legit!

      1. Calliope bert says:

        Wow the sauce was amazing! Great job on the recipe!! It is delicious on biscuits.