• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing
  • Hungry For Vermont
  • About Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • My Writing/Cook-Offs/Reviews
  • Delectable Destinations
  • Hungry For Vermont
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Fruit Recipes

    Easy Homemade Blueberry Sauce Recipe

    By Nancy Mock July 18, 2019 Updated August 3, 2021 Leave a Comment

    • Share47
    • Tweet
    Blueberry sauce in a mason jar on a white cloth.
    Jar of blueberry sauce on a white cloth.

    You will love this Easy Homemade Blueberry Sauce recipe. It's so quick, and a wonderful topping at breakfast or dessert!

    Blueberries in a green box next to a jar of blueberry sauce.
    → Jump to Recipe

    This is a wonderful sauce to have in your repertoire! It's delightfully sweet and a delicious accompaniment to breakfast dishes like pancakes, muffins and crêpes. It also plays quite nicely with desserts, like spooning some over vanilla ice cream, or layering it in a parfait.

    Blueberries scattered on a wooden surface.

    This is the Blueberry Sauce I use in many desserts, including Blueberry & Toasted Marshmallow Milkshakes, Blueberries & Cream Rustic Mille Feuille in Cinnamon Blueberry Icebox Cake. It's just so versatile!

    Why you'll love this recipe

    Just as appealing as its versatility is that this sauce is really easy. Throw everything into a pan and in fifteen minutes or so you have this fruity sauce. Your hungry fans will cheer, and maybe even do that dramatic slow-clap-building-to-fast-clap for you.

    It's a wonderful way to put fresh blueberries to use if you've picked some or found them on sale at the store - and if you don't have fresh berries, you can make this sauce with frozen blueberries. Easy!

    Blueberries in a green container, white sugar and lemon juice on a wood surface.

    🔪 How to make this Easy Homemade Blueberry Sauce recipe

    Step 1: Put everything in the pan

    Blueberries, sugar, lemon juice and water in a metal saucepan on a wood surface.

    Stir together blueberries, sugar and lemon juice in a medium saucepan, and bring it to a simmer over medium heat. Cook the berries for about five minutes until it starts to thicken.

    Step 2: Let it cool

    Cooked blueberry sauce in a metal pan with a metal spoon.

    Let the sauce cool for about five minutes. Serve it warm or chilled depending on the dish.

    Tips

    • To chill the sauce for a later use or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container and cover.
    Blueberry sauce inside a mason jar on a white background.

    FAQs

    How long will this sauce keep?

    Keep the blueberry sauce in a sealed container in the fridge for up to two weeks.

    How do I use blueberry sauce?

    Enjoy Blueberry Sauce on ice cream, pancakes, waffles, crepes, French toast, cream puffs, on a spoon, over fresh fruit, swirled into quick bread batter or muffins, blended into milkshakes, layered with pastry and cream, over pound cake... really, anywhere you want a burst of rich blueberry flavor!

    The Easy Homemade Blueberry Sauce Recipe is below!

    Use the sauce in Toasted Marshmallow & Blueberry Milkshakes and spooned over flaky pastry in Blueberries & Cream Mille Feuille. And find more blueberry ideas here:

    Mango Blueberry Bread Pudding Recipe
    A tantalizing, warm and creamy dish with fruit flavors and warming spices. This Mango Blueberry Bread Pudding recipe is a delicious make-head choice for breakfast, brunch, or dessert!
    Take me there
    Image of a dish of bread pudding
    How To Make A Toasted Marshmallow Blueberry Milkshake
    Two of summer's best flavors! Learn how to make a toasted marshmallow blueberry milkshake, using fresh blueberry sauce. Whatta frosty treat!
    Take me there
    Blueberry milkshakes in glasses with skewers
    Easy Maple Blueberry Overnight French Toast Bake
    It's always one of the most loved dishes at breakfast or brunch. This version, Maple Blueberry Overnight French Toast Bake is loaded with real maple syrup, spices and fresh blueberries.
    Take me there
    French toast bake with blueberries and orange zest.

    >> How do you like my oh so Easy Blueberry Sauce? Go below and leave a comment for me!

    Blueberry sauce in a jar and on a spoon lying on a plate.

    Easy Homemade Blueberry Sauce Recipe

    Nancy Mock
    You will love this Easy Homemade Blueberry Sauce recipe. It's so quick, and a wonderful topping at breakfast or dessert!
    5 from 2 votes. Tap stars to vote
    Print This Recipe Pin This Recipe
    Prep Time 5 mins
    Cook Time 9 mins
    Cooling Time 5 mins
    Total Time 19 mins
    Course Breakfast, Dessert, Sauces
    Servings 16 servings

    Ingredients
     
     

    • 3 cups fresh or frozen blueberries
    • ½ cup granulated sugar
    • ¼ cup water
    • 1 teaspoon lemon juice

    Instructions
     

    • In a medium pan stir together the blueberries, sugar, water and lemon juice. 
    • Bring the mixture to a simmer over medium heat. Cook the sauce at a low simmer for about 5 minutes, continuing to stir often, until the mixture has thickened. Use the back of your spoon to smush some of the berries (do this carefully - don't get splashed) to help thicken the sauce.
    • Remove the pan from the heat and allow the sauce to cool for 5 minutes. Serve while warm.
    • To chill the sauce or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container, and cover. Store it in the fridge for up to one week. 
    • Makes 2 cups of sauce.

    Notes

    • To chill the sauce for a later use or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container and cover.
    • Keep the blueberry sauce in a sealed container in the fridge for up to two weeks.

    Nutrition

    Serving: 2ouncesCalories: 40kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 21mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 2.8mgCalcium: 2mgIron: 0.1mg
    Tried this recipe?Leave a comment, tell me what you think!
    « Summer Fruit Salad with Creamy Peach Dressing
    How To Make A Toasted Marshmallow Blueberry Milkshake »

    Reader Interactions

    Ask Me Anything! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful northern Vermont with my family.

    Hungry Enough To Eat Six is food inspiration through recipes, photography, and story!

    Find a recipe now - head to the Recipe Index.

    Seasonal

    • Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • Cherry Trifle In A Jar
    • The Best Recipes Using Radishes
    • Lilac Infused Whipped Cream
    • Cucumber Radish Salad with Lemony Vinaigrette

    Trending Recipes

    • Easy Spearmint Iced Tea Recipe

    • The Best Fruits of the Forest Pie Recipe

    • Fresh Basil Tomato Salsa

    • Homemade Irish Brown Bread Recipe

    • Cheesy Cheddar Kielbasa Rice

    • Sausage, Peppers & Onions on the Grill | Fair Food at Home

    As seen on:

    Logos for various websites

    Footer

    ^ back to top

    About Me

    • ABOUT ME

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2022 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2022 Foodie Pro on the Foodie Pro Theme