I created a 10-minute Blueberry Sauce For Pancakes that uses fresh or frozen berries to make a simple, glossy topping for pancakes, waffles, cheesecake, and vegan ice cream.
I love a sauce that takes minutes and transforms breakfast into something I actually look forward to. This Easy Homemade Blueberry Sauce is gorgeous and bold, built mostly from fresh or frozen blueberries with a splash of fresh lemon juice to wake the sweetness up.
I spoon it over pancakes in the morning, but at night I cant resist a little on vegan ice cream or cheesecake. It’s the kind of quick trick that makes leftovers sing.
Try it when you need a lift, especially as a Blueberry Sauce For Pancakes or as a Blueberry Sauce For Waffles, youll thank me later.
Ingredients
- Blueberries are full of antioxidants, vitamin C and fiber, they add fruity brightness
- Sugar gives sweet flavor and quick carbs, use less if you want
- Lemon juice adds tang, balances sweetness and boosts vitamin C content
- Cornstarch thickens the sauce, adding body but also simple carbs
- Vanilla adds warm aroma and depth, make it optional for subtleness
- Butter or coconut oil gives silkiness and fat, boosts mouthfeel and richness
- A pinch of salt brightens flavors, makes the fruit taste less flat
Ingredient Quantities
- 2 cups fresh or frozen blueberries (about 300 g)
- 1/4 cup granulated sugar (about 50 g)
- 1 tbsp fresh lemon juice
- 1 tbsp corn starch
- 2 tbsp cold water
- a pinch salt
- 1/2 tsp vanilla extract (optional)
- 1 tbsp unsalted butter or 1 tsp coconut oil for vegan option (optional)
How to Make this
1. Put 2 cups fresh or frozen blueberries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice and a pinch of salt into a medium saucepan.
2. Heat over medium, stirring every minute, until the blueberries start to burst and release juice, about 3 to 5 minutes for fresh, 6 to 8 minutes for frozen.
3. While the berries heat, whisk 1 tbsp corn starch with 2 tbsp cold water in a small bowl to make a smooth slurry.
4. When the berry mixture is simmering and bubbly, pour the cornstarch slurry in a thin stream while stirring constantly so it doesn’t clump.
5. Keep simmering and stirring for 1 to 2 minutes until the sauce thickens and becomes glossy. Don’t walk away, it can go from perfect to too thick fast.
6. If you like a smoother sauce, mash the berries gently with a potato masher or the back of a spoon, or press through a fine sieve for a silky glaze.
7. Remove from heat and stir in 1/2 tsp vanilla extract if using, and 1 tbsp unsalted butter or 1 tsp coconut oil for the vegan option, until melted and mixed.
8. Taste and adjust: add a little more lemon if it’s too sweet or a pinch more sugar if you want sweeter. Remember it will thicken as it cools.
9. Let cool slightly, then transfer to a jar. Store in the fridge up to 1 week and reheat gently before using. If you want to preserve longer freeze in portions.
Equipment Needed
1. Medium saucepan (2 to 3 qt)
2. Measuring cups and spoons (2‑cup, 1/4 cup, tbsp sizes)
3. Small bowl for the cornstarch slurry
4. Whisk or fork to blend the slurry
5. Wooden spoon or heatproof silicone spatula for stirring
6. Potato masher or the back of a spoon to mash berries
7. Fine mesh sieve (optional, for a silky sauce)
8. Heatproof jar or container to store the sauce, dont forget a lid
FAQ
Easy Homemade Blueberry Sauce Recipe! Substitutions and Variations
- Blueberries: swap with mixed berries (strawberries, raspberries, blackberries) or frozen cherries, same 2 cups. Might be a bit tarter so you may want a touch more sugar.
- Granulated sugar: use honey or maple syrup at about 3/4 the volume (so ~3 tbsp instead of 1/4 cup), or coconut sugar 1:1 for a deeper flavor. If you use a liquid sweetener, cut back a little on other liquids.
- Corn starch: replace with arrowroot or tapioca starch 1:1 for a glossy finish. If you only have all purpose flour, use about 2 tbsp flour for every 1 tbsp cornstarch and cook a bit longer to remove the raw taste.
- Fresh lemon juice: swap with lime juice 1:1, or a splash of apple cider or white wine vinegar (start with 1/2 to 1 tsp) since vinegar is stronger, add to taste.
Pro Tips
1) Mix the cornstarch with cold water until totally smooth and add it in a thin stream while stirring, dont dump it all at once or you’ll get lumps. Cornstarch also loses some power if you boil it forever, so once it thickens stop cooking and taste, you can always thin it with a splash of water or lemon.
2) For brighter color and fresher flavor use a little lemon juice, but avoid overcooking the sauce or the berries will turn dull and bland. If you want a silky finish stir in the butter or coconut oil off the heat, or press the sauce through a fine sieve for a really smooth glaze.
3) Frozen berries behave differently, they release more water so start them a touch cooler and give them an extra minute or two to simmer, or drain some of the excess liquid first if you want a thicker result right away. Also try adding a spoon of maple or honey for deeper flavor, just remember to adjust lemon so it doesnt taste flat.
4) Cool before sealing and store in small portions, freezing in ice cube trays or silicone molds makes single-serve thawing easy. Reheat gently and if it’s gone too thick after chilling, stir in a tablespoon or two of warm water or lemon juice while heating to bring it back to perfect drizzling consistency.
Easy Homemade Blueberry Sauce Recipe!
I created a 10-minute Blueberry Sauce For Pancakes that uses fresh or frozen berries to make a simple, glossy topping for pancakes, waffles, cheesecake, and vegan ice cream.
4
servings
93
kcal
Equipment: 1. Medium saucepan (2 to 3 qt)
2. Measuring cups and spoons (2‑cup, 1/4 cup, tbsp sizes)
3. Small bowl for the cornstarch slurry
4. Whisk or fork to blend the slurry
5. Wooden spoon or heatproof silicone spatula for stirring
6. Potato masher or the back of a spoon to mash berries
7. Fine mesh sieve (optional, for a silky sauce)
8. Heatproof jar or container to store the sauce, dont forget a lid
Ingredients
-
2 cups fresh or frozen blueberries (about 300 g)
-
1/4 cup granulated sugar (about 50 g)
-
1 tbsp fresh lemon juice
-
1 tbsp corn starch
-
2 tbsp cold water
-
a pinch salt
-
1/2 tsp vanilla extract (optional)
-
1 tbsp unsalted butter or 1 tsp coconut oil for vegan option (optional)
Directions
- Put 2 cups fresh or frozen blueberries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice and a pinch of salt into a medium saucepan.
- Heat over medium, stirring every minute, until the blueberries start to burst and release juice, about 3 to 5 minutes for fresh, 6 to 8 minutes for frozen.
- While the berries heat, whisk 1 tbsp corn starch with 2 tbsp cold water in a small bowl to make a smooth slurry.
- When the berry mixture is simmering and bubbly, pour the cornstarch slurry in a thin stream while stirring constantly so it doesn't clump.
- Keep simmering and stirring for 1 to 2 minutes until the sauce thickens and becomes glossy. Don't walk away, it can go from perfect to too thick fast.
- If you like a smoother sauce, mash the berries gently with a potato masher or the back of a spoon, or press through a fine sieve for a silky glaze.
- Remove from heat and stir in 1/2 tsp vanilla extract if using, and 1 tbsp unsalted butter or 1 tsp coconut oil for the vegan option, until melted and mixed.
- Taste and adjust: add a little more lemon if it's too sweet or a pinch more sugar if you want sweeter. Remember it will thicken as it cools.
- Let cool slightly, then transfer to a jar. Store in the fridge up to 1 week and reheat gently before using. If you want to preserve longer freeze in portions.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 101g
- Total number of serves: 4
- Calories: 93kcal
- Fat: 0.45g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.13g
- Monounsaturated: 0.1g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 58mg
- Carbohydrates: 23.4g
- Fiber: 1.8g
- Sugar: 20g
- Protein: 0.6g
- Vitamin A: 40IU
- Vitamin C: 8.2mg
- Calcium: 4.8mg
- Iron: 0.21mg
