Make the most of summer blueberries with this Simple Blueberry Sauce. Made with fresh blueberries, sugar, lemon and cornstarch. It’s great over ice cream or cheesecake!
One of the best ways to concentrate the flavor of fresh summer berries is to turn them into a sauce and blueberry lovers, this one is for you! This Simple Blueberry Sauce packs a ton of fresh blueberry flavor. I love to make this at the end of blueberry season so I can savor the taste of the sweet summer berries just a little bit longer.
And the best news? This sauce is super easy to make. In addition to the blueberries, you’ll only need a handful of ingredients to get this on the table. Let’s talk about what you’ll need to make it.
Blueberry Sauce Ingredients:
BLUEBERRIES: I have only ever made this sauce with fresh blueberries so that is what I recommend using.
SUGAR: Blueberries can be a bit tart and the sugar helps balance that out.
SALT: Just a pinch of salt to bring out the flavor.
WATER
LEMON JUICE AND LEMON ZEST: Lemon and blueberries go hand in hand and this sauce is no different. The lemon brightens the sauce a bit.
CORN STARCH: As the berries cook with the sugar they are going to pop and release their juices. The corn starch is going to help thicken it up and give the sauce a glossy sheen.
How to make Blueberry Sauce:
Blueberry sauce is a cinch to make! Essentially all you need to do is put all of the ingredients into a small pot and cook it down until thickened. It’s that easy!
Combine blueberries, sugar, salt and lemon juice together in a saucepan. 
Whisk together corn starch with water. Whisk into blueberries. 
When done the blueberry sauce should coat the back of a spoon. 
Add lemon zest.
STEP #1: Combine blueberries, sugar, water, lemon juice, together in a small saucepan. Cook over low heat until the berries start to release their juices.
STEP #2: Whisk together corn starch and 1 tablespoon of water. Slowly whisk into blueberries.
STEP #3: Reduce heat to low and continue to cook until the blueberries start to break down and the mixture thickens. It should coat the back of a spoon.
STEP #4: Stir in the lemon zest.
STEP #5: Serve cool or warm.
This blueberry sauce is the perfect combination of sweet and tart and is great over pancakes, waffles, ice cream and cheesecake!
Storage and Leftovers:
Blueberry sauce will keep for several days covered in the refrigerator. Please note that this is not a canning recipe and not developed with canning in mind so it may not be safe to can.
Looking for more blueberry recipes? Try these:
- It doesn’t get any more classic than Blueberry Pie! Don’t let the lattice top fool you either, it’s easy to make, I show you how in this recipe!
- Blueberry Crisp is the easiest dessert you’ll make this summer!
- Add blueberries to your breakfast with classic blueberry muffins!
Note: Originally published in 2011. Updated in 2023 with new photos, modified recipe, process photos and nutrition information.
Servings
Ingredients
- 2 cups fresh blueberries (rinsed, dried and picked over)
- 1/4 cup granulated sugar
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 tablespoon corn starch (dissolved in 1 tablespoon water )
- 1 teaspoon lemon zest
Instructions
Combine blueberries, sugar, water and lemon juice in a small saucepan. Cook over low heat until the berries start to burst and release their juices.
Whisk together corn starch with one tablespoon of cold water. Slowly whisk mixture into the blueberries.
Continue cooking over low heat until the berries start to break down and the sauce thickens. It should coat the back of a spoon.
Add in lemon zest.
- Serve chilled or warm.
