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Easy Blueberry Sauce

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. —Doris Dezur, Eugene, Oregon
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3/4 cup


  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Dash salt
  • 1/4 cup water
  • 1 cup fresh or frozen blueberries
  • 1/2 teaspoon grated lemon zest
  • 1-1/2 teaspoons lemon juice
  • Vanilla ice cream


  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Blueberry Sauce Tips

How do you thicken a berry sauce?

This homemade berry sauce gets its thickness from cornstarch and cooking. If your sauce is too thin, you can cook it longer on low to medium heat to allow more water to evaporate, thickening the sauce. Here are other tips for how to thicken sauce.

Can I make blueberry sauce without sugar?

It’s possible to make blueberry sauce with no sugar, but it will likely taste tarter and may be thinner. Instead of cutting out the sugar altogether, try reducing the amount you use. Alternatively, you can use a different type of sweetener, such as honey, agave or maple syrup. Here are more tips for reducing sugar in recipes.

How do you can homemade blueberry sauce?

To preserve blueberry sauce, try this simple recipe for canned blueberry jam which puts your fresh summer fruit to work. It's best to process the jam in a water bath canner which works well for high-acidity ingredients, including fruits.

Should I use fresh or frozen blueberries?

You can use either fresh or frozen blueberries to make homemade blueberry sauce. However, if you use frozen blueberries, use them without thawing to avoid adding extra moisture to the recipe. Research contributed by Teddy Nykiel, Taste of Home Associate Editor
Nutrition Facts
1/4 cup: 97 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 0 protein.

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Average Rating:
  • Leah
    Oct 18, 2020

    I had a craving for pancakes with blueberry syrup for dinner! I used frozen blueberries to make this sauce along with boxed baking mix for the pancakes. I didn't have any lemon zest so I just upped the lemon juice amount slightly. The whole meal was fast and delicious! Perfect!

  • Retired10
    May 3, 2020

    Very easy, tasty dessert I served this over pound cake with whipped cream. Delish!

  • spiritsaver
    Mar 25, 2020

    Great blueberry sauce - mine needed a little more liquid which I added and it was just perfect to place on top of a cheesecake.

  • Paulette
    Sep 18, 2019

    Quick, easy and delicious! I added a few blueberries after I cooked the sauce also.

  • mom2lauren
    Mar 19, 2017

    Deliciously easy! Served with pancakes! Made a double batch, using frozen berries. I am a TOH Volunteer Field Editor and I love trying out new recipes!

  • gamblecreek
    Aug 30, 2015

    Delicious and so easy, and it really dresses up the simplest ingredients to make memorable desserts! Try it layered with vanilla pudding and crumbled Biscoff cookies. Yum!

  • cskrn
    Aug 27, 2015

    I use this on pancakes, I mix it in oatmeal and use it on vanilla ice cream. Delicious!

  • Ilovemolly
    Sep 27, 2014

    I have made this recipe several times and everytime I do everyone raves about how good it is, especially over blueberry pound cake or just plain pound cake

  • StevePDX
    Sep 20, 2014

    Very easy and so good! I used coconut sugar instead of white sugar & serve this over Belgian waffles with a little almond butter. Have enough left over to use over ice cream later

  • ahmom
    Jul 17, 2014

    I used 2 1/3 cups of berries because that's what I had, didn't increase anything else. It is excellent.