Blueberry Sauce made with fresh blueberries on your table in 10 minutes!
This Blueberry Sauce turns everything it touches into foodie gold. Just imagine sweet and Fresh Blueberry Sauce or Syrup drenching your pancakes, cheesecake etc. Drool. Seriously, this recipe is priceless.
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Homemade Blueberry Syrup Video
Blueberry Sauce
I want to give you enough time to plan your Mother’s Day breakfasts, desserts, etc. around this blueberry bliss because it’s one of the best blueberry anything ever. I’m so obsessed with it, I’ve already made a Blueberry Cheesecake that is a MUST MAKE recipe using it.
What Readers Think Of This Blueberry Sauce Recipe
“My favorite cheesecake topping!” Via Pinterest
“Sooooo good!” – Lindsey
“My ENTIRE family LOVED this! We joked that it would have been phenomenal, even on a flip flop! I bought a plain cheesecake, invested 10 min into this sauce, and I had a hard time convincing the family that it wasn’t all homemade! This was a quick and very easy way to elevate just a store bought cheesecake to be in the same caliber of homemade!… This is a homerun of a recipe and I will be using it forever!!!!” – Becky
“LOVE this blueberry sauce. It’s my fave recipe for topping pancakes, or cheesecake as another reviewer said. Today I am topping a simple lemon pound cake I made with this delicious topping.” – Joyce
Why You’ll Love Homemade Blueberry syrup
Homemade Blueberry Syrup Ingredients
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to make Blueberry Topping
To make this Blueberry Sauce or Syrup all you need is 10 minutes and the patience to let your ingredients simmer.
Step 1:
Add orange juice, lemon juice, sugar and cornstarch to a sauce pan. Whisk until the cornstarch is completely dissolved.
Step 2:
Bring ingredients to a boil for 5 minutes until thickened to a syrup like consistency.
Step 3:
Add blueberries and let them simmer for 5-7 minutes or until a few of them burst.
Step 4:
Stir in some lemon zest if you want tangier Blueberry Sauce. The sweetness of the sugary blueberries with the fresh lemon is divine. And that’s it!
Blueberry Sauce Recipe Tips
If you’re looking for an effortless dessert, purchase a store bought cheesecake, angel food cake or pound cake and top it with this homemade Blueberry Sauce and you will be the hero of the day!
How to Thicken
To thicken the sauce, continue to simmer until it reduces to your desired consistency.
How to Thin
After you have simmered your sauce, taste and decide if you would like it tangier or to taste the same. If you would like it tangier, then thin with a little orange juice. If you would like it the same, then thin with a little water. Take care to add additional liquid a little at a time.
How Do I Make Blueberry Sauce Sweeter?
After the it has simmered, whisk in additional sugar and simmer a minute or so until it dissolves.
How do you make blueberry sauce less sweet?
After the it has simmered, add additional orange or lemon juice, a little at a time.
Can I use Frozen Blueberries?
Yes! Frozen blueberries work fabulously in this recipe! Thaw them first then proceed with the recipe.
Can I use Different Berries in this Blueberry Sauce?
Yes! You can use a combination of berries but if you use raspberries, blackberries, etc. you may wish to strain the seeds with a fine mesh sieve.
What Can I serve with Blueberry Sauce?
Blueberry Sauce is wonderfully versatile. It can be served as a sauce or not simmered as long and be used as a syrup. If you don’t immediately drink this blueberry bliss to oblivion, you can use it as a syrup or sauce to douse cheesecake or any other dessert or pancakes. Some of my favorite foods to serve with Blueberry Sauce are:
How to Store Homemade Blueberry Sauce
Store in an airtight container in the refrigerator for up to one week.
Can blueberry syrup be frozen?
Yes! Transfer the syrup to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.
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Ingredients
- 1/2 cup freshly squeezed orange juice (approx. 3 oranges)
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 1 tablespoon +1 teaspoon cornstarch
- 3 half-pints fresh blueberries (6 oz. is a half-pint)
- 1/2 teaspoon vanilla extract
- lemon zest from 1-2 lemons (optional)
Instructions
- Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
- Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
- Taste and add lemon zest from 1 lemon if desired for more tang.
- Serve immediately for warm syrup/sauce or chill in the refrigerator in an airtight container for cheesecake topping. Blueberry Syrup will thicken as it chills.
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Erin @ Miss Scrambled Egg says
C’mon somebody! This looks like the best way to start a Monday off. I am obsessed with blueberry everything and syrup is the best way to utilize these berries.
Jen says
I agree Erin! one of the best way to eat blueberries – I think you will love this!
Thao @ In Good Flavor says
I don’t think these blueberries would ever make it to stage 2. I would eat it all straight from the pan!
Jen says
LOL! so true, but I promise its worth it!
Thalia @ butter and brioche says
Yum! I love blueberries and this makes perfect use of them and seasonal Spring produce. Just divine.
Jen says
Thank you so much Thalia! I love blueberries too! I wish they were in season all year round!
Samantha says
How long would this stay good in the fridge?
Jen says
Hi Samantha, it should keep for about a week. Enjoy!
Amanda says
Would frozen blueberries work?
Jen says
yes! Frozen blueberries should work just fine. Enjoy!
Dee says
Can this be frozen?
Jen says
Hi Dee! Yes it can be frozen! Enjoy!
Nicole says
Have you canned any? Do you think it would keep?
Jen says
Hi Nicole, I haven’t canned it but I don’t see why it wouldn’t work using traditional canning methods. ENjoy!
Lori says
Does it make a difference if it’s not fresh squeezed oj?
Jen says
Hi Lori, sorry for my delayed response as I am just getting back from Lake Powell without any service. Either should be just fine!
Lisa says
Absolutely delicious!!!! Needed to use up some of the 25lbs. Of blueberries we picked!
Jen says
YAY! so happy you loved it and what a great use for all those blueberries! Thanks Lisa!
pamela says
hi jen I just what to say that I have made your blueberry sauce and I am puttin it on my cheesecake I did want to ask about the vanilla extract In the recipe I did not see where to add it in the directions s I did not add it the sauce still tasted good I just wanted to say again fur great blueberry sauce we love it
Jen says
Hi Pamela, I am so happy you love the blueberry sauce! My apologies for not having it in the directions – thanks for spotting that. It should be added after you have boiled the blueberries. I have corrected the recipe to that effect. Thanks!
Diane says
I made this recipe today with fresh blueberries from my brother’s yard. I added fresh raspberries to it from my neighbor’s yard along with both lemon and orange rind and then strained it to remove the rind and seeds for a smooth consistency. It came out exceptionally good; not too thin and not too thick. Can’t beat all fresh ingredients. Thanks for the recipe!
Jen says
mmmmm! I love your twist on this recipe! The mega fresh blueberries and raspberries must have been exceptionally divine!
Mary Ann says
Jen , you are making me look like a professional cook with your recipes. Made this today with one small add on, 2 tablespoons Blueberry Balsamic Vinegar. I used it as a topping for Panna Cotta as I didn’t have time to make the
cheesecake . Next on my list is your newly posted Mexican Lasanga. Thanks for all that you do.
Jen says
Thank you for your awesome comment Mary Ann and for making my recipes! Your addition of Blueberry Balsamic Vinegar sounds amazing!
Marcia says
This recipe was DELICIOUS!! I followed the directions (no substitutions) and the flavor was amazing. I used it as the syrup/sauce for the Lemon Ricotta Pancakes, which were also so delicious. The flavor was superb for both recipes. I am so happy I found this website, thank you!!
Jen says
Thank you so much for the glowing review Marcia! And welcome to my site! I hope you continue to have fun exploring and hopefully find many new favorites!
Kermit R Johnson says
Just a question. Above under the Line CAN BLUEBERRY SYRUP BE FROZEN is that a picture of the creps with blueberry sauce?. It looks amazing and I would love to know what it is. Thanking you for your time.
Kermit Johnson
Jen says
One of my favorite pairings! Here is the crepe recipe: https://carlsbadcravings.com/how-to-make-crepes/