Blueberry Sauce

fresh blueberry sauce
Ok folks, for all intents and purposes it's blueberry season 'round these here parts which, you know what that means:  a boatload of blueberry stuff!  Soooo today it's Blueberry Sauce.

Lemme tell you about this Blueberry Sauce.  I have never seen people go so gaga over anything than this particular sauce.  Like, my nephew eats it right out of the jar with a spoon, why bother to put it atop a single darn thing.

Mike asks me for this Blueberry Sauce as if it's, man, I don't even know.  He gives me such a weird look while he's asking.  Totally at a loss for descriptors here.  What's more precious than My Precious

blueberry sauce splashed on counter
This sauce, apparently.
And ya know what's is effortless to make.  Like fifteen minutes or so of your time tops maybe and you've got the best Blueberry Sauce known to man jarred up and ready to go.

So effortless that my same nephew has made it himself and he's a young'un.

Mike on the other hand, he's not and well, he has me.

But anytime I make something like a cheesecake or it happens to be cheesecake-related or something that Blueberry Sauce can be poured on (like pancakes or waffles even), it's a requirement that this sauce gets assembled.

It's a known fact that I'm not a blueberry eater though I certainly feel the pressure and the crazy-eye stares, like why not, you. 

Everyone I surround myself with, Mike, Finn, my dad (not my mom though she has been eating them more often, or I should say she eats them when I bring something blueberry laden), my brother and his family, they're all cuckoo for cocoa puffs over blueberries.

Last year, I made a trek over to Black and Blue Farms in Saywer, Michigan for a first time ever berry picking whirlwind quick day trip adventure and I had sooo much fun.  Like it shoulda been illegal how much fun I had.

Oh yes, I will be heading back over there later this month.  And oh yes, I'm already adding stops to my list.  Oh yes.  And I'll definitely come back with more blueberries this time too as I only picked a paltry three pounds and that certainly, definitely, without a doubt was not enough.

blueberry sauce ingredients prepped
It doesn't take much to make such an incredible sauce!
Ah bummer, they're not opening the farm this year!  Ack no!  Ok, well, hm, I'll find another blueberry spot.  It's not like I'll be hard-pressed to find one, there are more farms than people it sometimes seems.

But, there will be muffin baking, no doubt a Blueberry Cheesecake Pie or two, probably more of this Blueberry Sauce, and surely many more goodies.  Man, I'll be picking all day it sounds like, heh.

Both my dad and Mike said the berries from that farm were the best they've ever had.  Pressure's on, aw dear.  As we know, my dad is a connoiseur; I'm surprised he hasn't turned into an actual blueberry himself.

Righty-o, let's make this sauce, shall we?

Grab a medium-ish sized saucepan,* plop that on the stove.

Tumble your blueberries into that saucepan and toss in the sugar, the larger quantity of water, along with the lemon juice and pop the heat up to medium, stirring* around once in a bit but try not to smush the berries.

Be sure to give your berries a taste first; you can raise or lower the amount of sugar you throw in there as desired.

In the meantime, stir together the cornstarch and the rest of the water until the starch has dissolved into a slurry and once the berry mix starts a low slo-mo large bubble boil, stream the cornstarch and water in as you're stirring.

low boiled berries
Ready to heat the pool.
Best to stream rather than dump as if you dump, you'll likely end up with large gooey clumps of gelled starch and uh, no one wants that.

cornstarch slurry poured into berries in saucepan
And cornstarch a go!
Again, stir but gently, don't wanna bust up those berries (well, unless you do, this is your sauce) and keep things moving around the pan as the sauce thickens up.

This will take oh about two to five minutes or so and the longer you go, the thicker it will get so stop when it looks good to you.  It'll continue to thicken up as it cools so keep that in mind.  If you find it's too thick, you can add in some more water to thin it out.

Ok!  Hard part, if you can call it hard, is over, now just splash in your vanilla and the optional lemon zest if you're using it.

ading vanilla and lemon zest to finished blueberry sauce
At the very least, don't skip the vanilla.  It bumps all the flavors up.
Let it cool briefly and it's ready to serve or pour that thick purple-y blueberry goodness into a jar,* let it cool completely, and toss it in the fridge. 

finished blueberry sauce in mason jar
Tada!  Voila!  mwah!!
I bet you could freeze this sauce too, crack it out in the middle of winter for a happy cheery pick-me-up.  Make sure you leave some room at the top inside the jar for expansion if you do.

spilled blueberry sauce
Berry berry berry!
Serve this sucker up warm, cold, however you'd like and prefer.  Or, just grab a spoon and eat it right out of the jar.  I do not judge.

view of blueberry sauce in a jar from above
So there ya go, the world's simplest, best ever Blueberry Sauce!  And happy happy summer to you!

Blueberry Sauce

Blueberry Sauce

Prep time
5 Min
Cook time
10 Min
Total time
15 Min
Bright and sweet tart, this easy Blueberry Sauce recipe is bursting with berry flavor, summer at its very finest.


  • 2 cups (340 g) fresh or frozen blueberries
  • 1/2 cup (118 ml) water
  • 1/2 cup (99 g) granulated sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 2 tablespoons (14 g) cornstarch, mixed with 2 tablespoons (30 ml) cold water
  • 1/2 teaspoon (3 g) vanilla extract
  • Zest of 1 lemon (about 1 tablespoon or 6 g), optional


  1. Add the blueberries, 1/2 cup (118 ml) water along with the sugar and lemon juice to a medium sized saucepan.  Turn the heat to medium, stirring often until the mixture reaches a low soft boil.
  2. Mix up the cornstarch with the remaining 2 tablespoons (30 ml) of water until combined in a small dish or bowl then slowly stream the cornstarch into the blueberry mix while stirring carefully to not smash the blueberries.
  3. Cook while stirring gently until the mixture thickens, about 2-5 minutes, or until your desired thickness.
  4. Remove the pan from the heat and stir in the vanilla and optional zest.


You can adjust the sugar up or down depending on your tastes or the level of sweetness in the berries themselves.

If the sauce gets too thick, add small amounts of additional water.

Store in a jar for about a week in the refrigerator and reheat if desired.

Adapted from My Baking Addiction.

Nutrition Facts



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Please see the "info" section for nutrition details.

blueberry, dessert topping

*The saucepans, silicone spatulas, and food jars are Amazon affiliate links.  Happy baking, thanks!  Please see the "info" tab for more, well, info.

Share your thoughts :

  1. I am not a blueberry fan, however, anything that Becky makes with blueberries, especially this sauce, I gobble up. Delicious!!!

    1. That's the ultimate compliment then, isn't it?! Thank you very much!

    2. Where is the JAM recipe? All I see is the sauce recipe

    3. That's because this is a sauce and not a jam. It seems Foodtalk miscategorized it in their email.

  2. I did this tonight to eat on my French toast in the morning. I had to scale back the recipe because I didn't have quite enough blue berries on hand. I used Stevia instead of sugar and a True Lemon pack of crystallized juice which is equivalent to 1 tsp of real lemon juice. I tasted it and it is delicious!

    1. Oh terrific! I'm so glad you enjoyed it! Thanks for the tips on the substitutions!


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