Blueberry Sauce

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. 

How to make Blueberry Sauce Video

up close of a spoonful of fresh blueberry sauce


What Readers are Saying About 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

up close of blueberry sauce (blueberry syrup) in a saucepan showing the consistency

About Blueberry Sauce

Ever since I shared my Strawberry Syrup with you guys, I’ve been eager to share this incredible Blueberry Sauce with you.  Its been a long wait.  And although blueberry season doesn’t technically start until May, I thought I would give you the chance to plan your Mother’s Day breakfasts, desserts, etc. around this blueberry bliss because its kind of like 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 this Blueberry Sauce.

Why you’ll love this recipe:

  • Quick: Blueberry Sauce comes together in less than 10 minutes on the stove top. The sauce reduces, thickens and softens the blueberries to the point some of them burst, releasing their vibrant juices. 
  • Minimal ingredients: Blueberries, orange juice, lemon juice, sugar, and cornstarch are all you need to make your taste buds sing. 
  • Delicious: This Blueberry Sauce is fresh, sweet and simple with a splash of citrus to enhance the blueberry flavor and sugar to enhance the natural sweetness.  It’s a sweet tangy blueberry explosion in every bite.  Even mediocre or not quite ripe blueberries will transform into a thing of beauty in this Fresh Blueberry Syrup recipe.
  • Easy to scale and store: You can scale this Blueberry Sauce recipe up or down, store it in the freezer and I’ve given tips and tricks how to customize the consistency and sweetness below.  

Quick Dessert Tip:

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!

smoothing fresh blueberry sauce over cheesecake with the back of a spoon

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:

Blueberry syrup ingredients

  • Blueberries: Use fresh or frozen (thawed) blueberries. You will need a total of 18 ounces which is three half pint (6 ounce) containers.
  • Orange juice: Enhances the freshness of the blueberries and is far more flavorful than just using water. Freshly squeezed is always best but you can use premade 100% orange juice.
  • Lemon juice: Adds the pop of tanginess so the sauce isn’t too sweet. After the blueberry sauce simmers, you can add lemon zest as well if you would like it tangier.
  • Sugar: Granulated sugar is what turns the blueberries into a syrup. It is also needed to balance the tartness in the recipe.
  • Vanilla: A little vanilla extract rounds out the flavors.

a slice of cheesecake on a white plate with homemade blueberry sauceHow do I make Blueberry Sauce?

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.

showing how to make fresh blueberry syrup by  adding orange juice, lemon juice, sugar and cornstarch to a saucepan

Step 2: 

Bring ingredients to a boil for 5 minutes until thickened to a syrup like consistency.

showing how to make fresh blueberry syrup by simmering orange juice and sugar until a syrup like consistency

Step 3: 

Add blueberries and let them simmer for 5-7 minutes or until a few of them burst.

showing how to make best blueberry sauce by adding blueberries to a saucepan and simmering

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!

showing how to make fresh blueberry sauce by simmering blueberries with sugar, cornstarch, orange juice and lemon juice

How do I thicken Blueberry Sauce?

To thicken Blueberry Sauce, continue to simmer until it reduces to your desired consistency.

How do I thin Blueberry Sauce?

After you have simmered your Blueberry 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 Blueberry Sauce 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 Blueberry Sauce 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.

Does  Blueberry Sauce need to be refrigerated?

Blueberry Syrup and Blueberry Sauce should be stored in an airtight container in your refrigerator.

How long does homemade blueberry syrup last?

Blueberry Syrup and Sauce will last for one week if stored when stored in an airtight container in the refrigerator.

Can blueberry syrup be frozen?

Yes! Transfer Blueberry Syrup to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

showing how to serve blueberry syrup (or sauce) by pouring over French toast

Want to try this Blueberry Sauce Recipe?

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Looking or More Blueberry Recipes?

10 Minutes to the BEST Blueberry Sauce or Syrup ever! Amazing on cheesecake, pancakes, crepes, French Toast, etc. and SO EASY! #syrup #blueberries #cheesecake #blueberrysauce #blueberrysyrup

Fresh Blueberry Sauce or Syrup

10 Minutes to the BEST Blueberry Sauce or Syrup ever! Amazing on cheesecake, pancakes, crepes, French Toast, etc. and SO EASY!
Servings: 8
Total Time: 10 minutes
Cook Time: 10 minutes

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  • 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)


  • 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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Reader Interactions

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  1. 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!

    • Jen says

      LOL! so true, but I promise its worth it!

    • Jen says

      Thank you so much Thalia! I love blueberries too! I wish they were in season all year round!

  2. Samantha says

    How long would this stay good in the fridge?

    • Jen says

      Hi Samantha, it should keep for about a week. Enjoy!

  3. Amanda says

    Would frozen blueberries work?

    • Jen says

      yes! Frozen blueberries should work just fine. Enjoy!

    • Jen says

      Hi Dee! Yes it can be frozen! Enjoy!

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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