Want a stunning topping for pancakes or waffles? This blueberry sauce is quick and turns out purple and syrupy, with the flavor of pure blueberry.

Quick blueberry sauce

A few days ago, Alex and I came into 5 pounds of blueberries. Yes, 5 pounds! We were up in South Haven, Michigan and picked a bounty of berries that ended up costing a mere $5. So what to do with loads of blueberries? Make all the blueberry recipes. Blueberry scones, blueberry salad, blueberry crisp, blueberry cobbler.

The most berry-tastic of them all? This blueberry sauce. It’s luxurious, thick, syrupy, bright purple, and tastes like eating 1 million blueberries at once. It’s made with only 5 ingredients! There’s no refined sugar: it’s naturally sweet, too. Yes, you need this in your life. Let’s get started.

Blueberry sauce

How to make blueberry sauce (in 5 minutes!)

This blueberry sauce could not be quicker or simpler: it requires just 4 ingredients and 5 minutes. It almost seems like cheating, really! You can use either fresh or frozen blueberries here, since the blueberries will break down into the sauce. So, you don’t even need to have come into a major blueberry stash like we did!

Here’s how to make blueberry sauce (or go the full recipe):

  • Place blueberries in a saucepan with maple syrup, lemon zest, cinnamon (optional) and cornstarch mixed with a little water.
  • Heat over medium heat until it comes to a boil. Reduce the heat slightly but keep it bubbling; cook until the blueberries break down and the sauce thickens, about 5 minutes total. Just cook until your desired thickness and texture is reached.

Taste, and be amazed at how perfectly blueberry-y it tastes! Keep in mind though: if you use a wooden spoon like we did, it will turn purple. Just a hazard of the job!

Blueberry sauce

How to serve blueberry sauce

Once you have a jar of blueberry sauce, the fun begins! Here are the best ways we could think of to use it:

1. Serve over vanilla ice cream.

2. Slather on pancakes.

3. Swirl into yogurt or oatmeal.

4. Dollop onto waffles.

  • Best Blueberry Waffles: they’re fluffy, just sweet enough, and dotted with beautiful blueberries.
  • Fluffy Gluten Free Waffles: how is it possible that these waffles can be gluten free and impossibly fluffy? Magic.
  • Cornbread Waffles: these cornmeal waffles would be a perfect fit with blueberry sauce! They’re naturally gluten free as well.

5. Get creative.

What other ideas do you have? Let us know in the comments below!


Want to freeze blueberries?

Got a lot of berries and want to freeze them? Not sure if you can use frozen berries in a baking recipe? Head to our resource: How to Freeze Blueberries.

This blueberry sauce recipe is…

Vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar free.

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Quick blueberry sauce

Easy Blueberry Sauce (5 Minutes!)

  • Author: Sonja Overhiser
  • Prep Time: 1 minutes
  • Cook Time: 4 minutes
  • Total Time: 5 minutes
  • Yield: About 1 cup 1x


Want a stunning topping for pancakes or waffles? This blueberry sauce is quick and turns out purple and syrupy, with the flavor of pure blueberry.


  • 1 ½ cups frozen or fresh blueberries
  • ½ cup pure maple syrup
  • 1 teaspoon lemon zest
  • 1 pinch cinnamon (optional)
  • 2 teaspoons cornstarch


  1. Zest the lemon. Place the blueberries, maple syrup, lemon zest, and cinnamon (if using) in a medium saucepan.
  2. Stir the cornstarch into a small bowl with 2 tablespoons of water. Then pour it into the saucepan.
  3. Heat over medium heat and bring to a boil; reduce the heat slightly but maintain constant bubbles. Cook, stirring, until the blueberries break down a bit and the sauce thickens, about 4 to 5 minutes total.
  4. Serve immediately. Stores refrigerated in a sealed container for a few weeks.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Keywords: Blueberry sauce, Blueberry syrup, Maple blueberry sauce

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About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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