I’m sharing a ten-minute Blueberry Sauce For Pancakes that doubles as a glossy glaze for cheesecake, waffles, or vegan ice cream.

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I shouldn’t say this but my go to for boring pancakes is this quick blueberry sauce. Made with fresh or frozen blueberries and a splash of lemon juice it comes together in like ten minutes and somehow looks fancy.

I used it on pancakes and then again on waffles because I couldn’t decide which I liked best. It’s glossy, a little tangy and messy in the best way, and it wakes up plain desserts without trying too hard.

If you’re short on time but want something that feels special try this Blueberry Sauce For Pancakes or spoon it over as Blueberry Sauce For Waffles. You wont regret it.

Ingredients

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Blueberries: Sweet and tart, full of fiber and antioxidants brightens sauce and adds color.
Sugar: Adds sweetness and body, mostly simple carbs so cut back if you like.
Lemon juice: Brightens with acidic tang adds vitamin C and balances sweetness nicely.
Lemon zest: Concentrated lemon oil for extra aroma and zing tiny bit goes far.
Cornstarch: Thickens without changing flavor simple starch so sauce gets glossy texture.
Vanilla: Adds warm sweet perfume small splash lifts flavor but it’s optional.
Butter: Makes sauce silkier and richer omit for vegan brings slight savory balance.

Ingredient Quantities

2 cups fresh or frozen blueberries, rinsed if fresh

1/3 cup granulated sugar (adjust to taste, i sometimes use less)

1 tbsp fresh lemon juice

1 tsp lemon zest optional

1 tbsp cornstarch

2 tbsp cold water for slurry

pinch of salt

1/2 tsp vanilla extract optional

1 tbsp unsalted butter optional, omit for vegan

How to Make this

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1. Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until totally smooth, set aside — this cold slurry stops lumps from forming.

2. Put 2 cups blueberries, 1/3 cup sugar, 1 tbsp lemon juice, pinch of salt and the 1 tsp lemon zest if you’re using it into a small saucepan; if berries are frozen you can add them straight from the bag, no need to thaw.

3. Let the fruit sit in the sugar for a couple minutes so they start to release their juices, this helps flavor.

4. Heat the pan over medium, stirring now and then until it comes to a gentle simmer and some berries begin to burst, about 4 minutes. If you want a chunkier sauce mash a few berries with the back of a spoon, for smooth leave them whole.

5. Give the slurry a quick stir then pour it into the simmering blueberries while stirring constantly, cook 1 to 2 more minutes until it thickens and becomes glossy. Cook a little longer if you want it thicker, but dont overcook or the color will dull.

6. Remove from heat and stir in 1/2 tsp vanilla extract if using, and 1 tbsp unsalted butter for shine and richness, or omit butter for vegan (or use 1 tbsp coconut oil instead).

7. Taste and adjust sweetness or acidity, add a touch more sugar if too tart or a splash more lemon if it needs brightness.

8. Let the sauce cool a bit, it will thicken more as it cools; for an ultra smooth glaze press through a fine mesh sieve or blitz briefly with an immersion blender.

9. Store in an airtight jar in the fridge up to a week, reheat gently on the stove or microwave before using, add a splash of water if it gets too thick.

Equipment Needed

1. Stovetop or cooktop
2. Small saucepan (about 1.5–2 qt)
3. Small bowl for the cornstarch slurry
4. Whisk or fork (whisk is best but a fork works)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for stirring
7. Fine mesh sieve OR immersion blender / potato masher for an ultra smooth glaze
8. Airtight jar or container for storage

FAQ

2 cups fresh or frozen blueberries, rinsed if fresh

1/3 cup granulated sugar (adjust to taste, i sometimes use less)

1 tbsp fresh lemon juice

1 tsp lemon zest optional

1 tbsp cornstarch

2 tbsp cold water for slurry

pinch of salt

1/2 tsp vanilla extract optional

1 tbsp unsalted butter optional, omit for vegan

Q: Can I use frozen blueberries? A: Yes, frozen work great. Use them straight from the freezer, they might make the sauce take a minute longer to come up to temperature.

Q: How do I make this vegan? A: Omit the butter and use vanilla. Everything else is already vegan friendly.

Q: Can I use less sugar or a substitute? A: Yes, reduce sugar to taste or swap for maple syrup or honey but if using honey it will change the flavor a bit and avoid honey for strict vegans.

Q: My sauce is too thin, how do I fix it? A: Simmer a little longer to reduce it, or mix another 1/2 tsp cornstarch with cold water and stir in, one small addition at a time until you like the thickness.

Q: Can I freeze this sauce? A: Yes freeze in a freezer safe container for up to 3 months. Thaw in the fridge overnight and stir before using.

Q: Any flavor variations? A: Try adding a splash of orange juice, a pinch of cinnamon, or a few crushed raspberries for a different twist.

Easy Homemade Blueberry Sauce Recipe! Substitutions and Variations

Easy Homemade Blueberry Sauce Recipe!

This sauce is stupid easy and bright, it dresses up pancakes, ice cream, yogurt or toast in seconds. I usually make a small batch cause it never lasts long, but you can double it if you want more.

Ingredients

2 cups fresh or frozen blueberries, rinsed if fresh
1/3 cup granulated sugar (adjust to taste, i sometimes use less)
1 tbsp fresh lemon juice
1 tsp lemon zest optional
1 tbsp cornstarch
2 tbsp cold water for slurry
pinch of salt
1/2 tsp vanilla extract optional
1 tbsp unsalted butter optional, omit for vegan

Quick method
Heat the blueberries, sugar, lemon juice and salt in a small saucepan over medium. When it starts to simmer, mix the cornstarch with the cold water, stir that slurry into the pot, simmer 1 to 2 minutes till thickened. Turn off heat and stir in vanilla and butter if using. Let cool slightly, it will thicken more as it rests.

Substitutions

Sugar: use 1/4 to 1/3 cup maple syrup or honey (maple for vegan). Reduce other liquids a tad because liquid sweeteners add moisture.
Cornstarch: swap with 1 tbsp arrowroot or tapioca starch (use same slurry method for best texture).
Lemon juice: use equal amount lime juice, or 1 tsp apple cider or white wine vinegar for tang (start small, taste and add more).
Unsalted butter: replace with 1 tbsp coconut oil or vegan butter to keep it dairy free and still glossy.

Pro Tips

1. Pull it off the heat as soon as it starts to thicken, it keeps setting while it cools so you avoid a dull color or a gummy texture.
2. Want it super smooth? Blitz briefly with an immersion blender and then push through a fine mesh, but be careful when blending hot stuff it can splash.
3. Swap cornstarch for arrowroot for a clearer shiny finish, but add it at the end and don’t cook it for long or it can go slimy. For extra depth try a little orange zest or a splash of bourbon at the very end.
4. Freeze leftovers in tablespoon sized portions in an ice cube tray, then bag them. They thaw fast and you wont waste any, and when reheating add a tiny splash of water and warm gently.

Easy Homemade Blueberry Sauce Recipe!

Recipe by Samantha Dalling

0.0 from 0 votes

I'm sharing a ten-minute Blueberry Sauce For Pancakes that doubles as a glossy glaze for cheesecake, waffles, or vegan ice cream.

Servings

servings

Calories

143

kcal

Equipment: 1. Stovetop or cooktop
2. Small saucepan (about 1.5–2 qt)
3. Small bowl for the cornstarch slurry
4. Whisk or fork (whisk is best but a fork works)
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for stirring
7. Fine mesh sieve OR immersion blender / potato masher for an ultra smooth glaze
8. Airtight jar or container for storage

Ingredients

2 cups fresh or frozen blueberries, rinsed if fresh
1/3 cup granulated sugar (adjust to taste, i sometimes use less)
1 tbsp fresh lemon juice
1 tsp lemon zest optional
1 tbsp cornstarch
2 tbsp cold water for slurry
pinch of salt
1/2 tsp vanilla extract optional
1 tbsp unsalted butter optional, omit for vegan

Directions

Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until totally smooth, set aside — this cold slurry stops lumps from forming.
Put 2 cups blueberries, 1/3 cup sugar, 1 tbsp lemon juice, pinch of salt and the 1 tsp lemon zest if you're using it into a small saucepan; if berries are frozen you can add them straight from the bag, no need to thaw.
Let the fruit sit in the sugar for a couple minutes so they start to release their juices, this helps flavor.
Heat the pan over medium, stirring now and then until it comes to a gentle simmer and some berries begin to burst, about 4 minutes. If you want a chunkier sauce mash a few berries with the back of a spoon, for smooth leave them whole.
Give the slurry a quick stir then pour it into the simmering blueberries while stirring constantly, cook 1 to 2 more minutes until it thickens and becomes glossy. Cook a little longer if you want it thicker, but dont overcook or the color will dull.
Remove from heat and stir in 1/2 tsp vanilla extract if using, and 1 tbsp unsalted butter for shine and richness, or omit butter for vegan (or use 1 tbsp coconut oil instead).
Taste and adjust sweetness or acidity, add a touch more sugar if too tart or a splash more lemon if it needs brightness.
Let the sauce cool a bit, it will thicken more as it cools; for an ultra smooth glaze press through a fine mesh sieve or blitz briefly with an immersion blender.
Store in an airtight jar in the fridge up to a week, reheat gently on the stove or microwave before using, add a splash of water if it gets too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.