Blueberry Sauce
Prep time
Cook time
Total time
This wonderful tasting homemade blueberry sauce can be made with either fresh or frozen blueberries and is quick and easy to make. While cooking, some of the blueberries will break down but many will remain whole to create a thick and chunky sauce.

There are so many ways to use this yummy dessert sauce; serve with pancakes or waffles, spoon over vanilla ice cream, stir into yogurt, use as a layer cake filling or a cheesecake topping.

If using fresh berries, sort through the berries and remove any that are soft or moldy, and remove all stems.
Recipe type: Dessert Sauce
Serves: about 2½ cups
Blueberry Sauce:
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups fresh or frozen blueberries
  • ½ cup granulated sugar
Blueberry Sauce:
  1. In a small mixing bowl combine cornstarch, water, and lemon juice. Stir until smooth. Set aside.
  2. In a medium-size heavy-bottomed pan combine blueberries and sugar. Cook over medium-low heat, stirring gently with a rubber spatula or wooden spoon until the berries begin to release their juices and the sugar is dissolved, 3 to 5 minutes. Stir the cornstarch mixture into the blueberry mixture. Increase heat to medium-high, bring to a boil while stirring, then reduce heat to a simmer and stir and cook for 1 minute more. Remove pan from the heat and let blueberry sauce cool to room temperature.
  3. When cooled use sauce as desired, or place in a covered bowl and refrigerate.
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Yield: about 2½ Cups Storage: Cover and Refrigerate
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