Name: Homemade Blueberry Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups fresh blueberries; ½ cup water; ½ cup granulated sugar; 1 tablespoon fresh lemon juice; Pinch of salt; 2 tablespoons cornstarch mixed with 2 tablespoons water; ½ teaspoon vanilla extract

Jump to Recipe·Print Recipe

Short Description

I can whip up this fresh blueberry sauce in about 15 minutes, and it’s a game‑changer on ice cream, pancakes, cheesecake, or even biscuits.

Homemade Blueberry Sauce

Why You’ll Love This Recipe

I love how quick this comes together—just a few simple ingredients and a short simmer, and it’s ready in under 15 minutes. The flavor is bright and fruity, with fresh lemon juice balancing the sweetness of the berries perfectly. Plus, it keeps for up to two weeks in the fridge, or I can freeze it to enjoy later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh blueberries
½ cup water
½ cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons cornstarch mixed with 2 tablespoons water
½ teaspoon vanilla extract

directions

In a saucepan over medium heat, I combine blueberries, water, sugar, lemon juice, and salt and bring it to a gentle simmer, stirring often.
I whisk together cornstarch and water, then add that slurry to the saucepan.
I let it simmer for about 5–7 minutes until the mixture thickens and coats the back of a spoon.
After removing it from heat, I stir in the vanilla extract.
I let it cool slightly before serving warm, at room temperature, or chilled.

Servings and timing

This recipe makes about 8 servings (¼ cup each) and takes around 5 minutes of prep time and 10 minutes of cook time.

Variations

Spice it up: I sometimes add a pinch of cinnamon or nutmeg during cooking.
Fruit medley: I can swap in or add other berries like raspberries or blackberries.
Extra zest: I like to stir in a little lemon zest when I want more brightness.
Make it smooth: For a smooth sauce, I blend it after cooking.

storage/reheating

Store: I keep it in an airtight jar in the fridge for up to 2 weeks.
Freeze: It freezes beautifully in freezer-safe containers for up to 3 months.
Reheat: On the stovetop over low heat, I gently warm it, stirring occasionally. Or I’ll zap it in the microwave in short bursts, stirring every 10 seconds.

FAQs

What if my blueberry sauce is too runny?

I simply simmer it a bit longer until it thickens and coats the spoon. If it still seems thin, I whisk in a bit more cornstarch slurry.

Can I use frozen blueberries?

Absolutely! I don’t thaw them and I reduce the initial water slightly to adjust for the extra liquid.

How long does the sauce keep in the fridge?

It stays fresh for up to 2 weeks when stored in a sealed jar.

Can I omit the vanilla extract?

Yes—it’s optional. I add it for extra flavor, but the sauce is tasty even without it.

Can I double the recipe?

Sure thing. I just double all ingredients and use a larger saucepan; it might take a minute or two longer to thicken.

Conclusion

This homemade blueberry sauce has become a staple in my kitchen—quick, flexible, and bursting with fresh berry flavor. Whether I’m drizzling it over desserts, swirling it into yogurt, or giving it as a jarred gift, it never disappoints.