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Home » Blueberry Recipes » Blueberry Sauce

Blueberry Sauce

Published: Feb 2, 2023 · Modified: Feb 16, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Four ingredients and 15 minutes is all it takes to make this easy summer fruit sauce that can be used as a topping for so many different recipes.

Make this delicious and delightful blueberry sauce that is a perfect topping. This jam-like condiment is made with fresh blueberries and will become one of your favorite blueberry topping recipes.

Homemade blueberry sauce in a vintage glass syrup pitcher.

The perfectly balanced sweetness and tartness of this homemade blueberry sauce or compote will take your taste buds on a journey they won't soon forget. I love to use it as a buttermilk pancake or sour dough waffle syrup.

This easy homemade fruit compote isn't just delightful to spoon over waffles or pancakes - it's so incredibly versatile you can even use it as a meat glaze during the summer.

Or add it to oatmeal or yogurt for a breakfast treat,.

Use it to fill cakes or cupcakes, top a slice of homemade pound cake or cheese cake or add a dollop to a bowl of vanilla ice cream.

You can also stir it into cocktails for a unique twist.

It is made with all-natural ingredients, like real blueberries, sugar, and lemon juice that adds a burst of flavor to anything your heart desires.

Ingredients

Homemade blueberry sauce is easy to make with four simple ingredients. Scroll down to the recipe card for the ingredient amounts.

Blueberry sauce ingredients measured out into individual glass bowls.
  • fresh Blueberries (divided) you can also use frozen blueberries if that is what you have.
  • granulated white sugar
  • cornstarch for thickening
  • lemon juice adds a bright flavor and the natural pectin helps with thickening

Directions

Step 1: Place 1 cup of the blueberries, the granulated sugar, lemon juice and corn starch in a small shallow sauce pan.

Blueberry sauce ingredients in a shallow sauce pan.

Toss the berries with the sugar and cornstarch to coat the berries.

Cooking blueberries with sugar, corn starch and lemon juice in a low sauce pan.

Step 2: Heat on low until sugar is dissolved stirring occasionally to prevent the fruit and sugar from scorching on the bottom of the pan.

blueberries simmering in a shallow sauce pan.

Step 3: Turn the heat up to medium and slowly bring to a boil, stirring occasionally.

The blueberries start to simmer in the pan.

Step 4: Once boiling cook for 5 to 8 minutes or until the sauce has thickened and reduced slightly. Most of the blueberries should have burst and softened.

Adding whole blueberries to the blueberry sauce.

Add the remaining ½ cup of whole blueberries and cook for a couple of minutes until the whole berries start to soften but have stayed whole and have not burst, about 3 minutes.

Blueberry fruit sauce on a spouted syrup container.

Remove from heat. Allow to cool to room temperature. Pour syrup into a spouted cup before serving.

Recipe FAQs

What is blueberry compote made of?

Fresh blueberries are the main ingredient in blueberry sauce or compote. Sugar, lemon juice and cornstarch are the remaining ingredients. This tasty fruit topping is a perfect fruit recipe during blueberry season but frozen blueberries can also be used to make this sweet summer fruit topping.

How do you thicken berry compote?

Equal amounts of corn starch mixed with cool water to make a slurry is my favorite way to thicken berry compote or sauce. Cornstarch makes a perfect fruit thickener because it will not add lumps or change the flavor of the recipe.

How long does blueberry sauce last?

Blueberry sauce, compote or syrup will last 4 to 6 weeks in an airtight container in the refrigerator. Check it before each use and make sure no mold has formed on the inside of the container. Discard it if you find any mold.

Expert Recipe Tips

  • lemon juice: citrus juice adds a burst of flavor and a brightness to fresh fruit recipes.
  • chunky or smooth sauce: You can mash the berries down to make an almost smooth blueberry sauce or add whole berries to add some texture and burst of flavor as you bite into the whole berries.
  • frozen blueberries can be used in place of fresh blueberries. The texture will be smoother and not as thick because the frozen blueberries will be soft.
A closeup of a fork with a bite of pancakes served with blueberry sauce.

How to serve blueberry sauce

Blueberry sauce can be used as a topping for many breakfast recipes like pancakes, waffles, oatmeal or yogurt.

It is a perfect fruit filling for many dessert recipes and can be used as a topping or filling for cakes, cupcake, ice creams, and cheesecakes.

How to store blueberry sauce

Once the blueberry sauce has cooled to room temperature transfer to a container with a lid.

Store the fruit sauce in the refrigerator before use. Homemade blueberry sauce will stay fresh for 1 to 2 weeks in an airtight container in the fridge.

A stack of pancakes on a plate with blueberry sauce drizzled over them.

More Summer Fruit Recipes

More fruit recipes you will love that use seasonal fruits.

  • Homemade lemon curd in a glass jar.
    Easy Lemon Curd
  • Fruit salad with crème fraiche in a red bowl.
    Fruit Salad with Creme Fraiche
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  • Sliced dehydrated peaches in a bowl on a napkin.
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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Homemade blueberry sauce in a vintage glass

Homemade Blueberry Sauce

Arlene Mobley - Flour On My Face
Homemade blueberry sauce or compote is ideal for use in baking, grilling, or drizzling over ice cream and desserts. It is the perfect pancake or waffle syrup with the sweet and tangy flavor of fresh blueberries. It is made with four ingredients and in 15 minutes.
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine American
Share by Text
Servings 6 Servings
Calories 120 kcal

Ingredients  

  • 1 ½ cups fresh blueberries (divided)
  • ¾ cup white granulated sugar
  • 2 teaspoons corn starch
  • 1 teaspoon lemon juice
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Instructions 

  • Place 1 cup of blueberries, the white sugar, corn starch and lemon juice is a shallow sauce pan.
  • Toss the berries to coat and cook on low until the sugar has dissolved.
  • Turn the heat up to medium and slowly bring to a boil, stirring occasionally.
  • Once boiling cook the mixture for 5 minutes or until the sauce has thickened and reduced slightly. Most of the blueberries should have burst and softened.
  • Add the remaining ½ cup of whole blueberries and cook for a couple of minutes until the whole berries start to soften but have stayed whole and have not burst, about 3 minutes.
  • Remove the pan from the heat. Allow the fruit compote to cool to room temperature.
  • Makes 1 ½ cups.
  • To serve transfer to a spouted syrup container.
  • Store the leftovers in an airtight container and refrigerate until needed.

Video

Recipe Expert Tips

  • lemon juice: citrus juice adds a burst of flavor and a brightness to fresh fruit recipes.
  • chunky or smooth sauce: You can mash the berries down to make an almost smooth blueberry sauce or add whole berries to add some texture and burst of flavor as you bite into the whole berries.
  • frozen blueberries can be used in place of fresh blueberries. The texture will be smoother and not as thick because the frozen blueberries will be soft.

Nutrition

Serving: 1ServingCalories: 120kcalCarbohydrates: 31gProtein: 0.3gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 30mgFiber: 1gSugar: 29gVitamin A: 20IUVitamin C: 4mgCalcium: 3mgIron: 0.1mg
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More Blueberry Recipes

  • May seasonal produce collage.
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    No-Bake Blueberry Cheesecake Pie
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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