Classic Blueberry Sauce
Take your breakfast waffles and pancakes to the next level with this classic blueberry sauce. It needs just 4 ingredients and is super easy to make.
If you have some extra blueberries at hand, and you love the sweet, slightly tart taste of blueberries, you've got to give this recipe a try.
This holiday season, I've actually been experimenting with a lot of sweet recipes- syrups and condiments. It's something I've never done before, and now that I have, I'm so proud of it.
My olive oil caramel sauce was a big hit and so were my homemade golden syrup and spiced orange honey recipes. This time, I picked up way too many blueberries than we could finish up, and that's when I thought of putting them to use and making this delicious blueberry sauce.
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What's So Great About the Recipe?
The best part about this sauce has to be its versatility. It isn't just a great topping for your pancakes and waffles, but you can also spoon it over your vanilla ice cream or add it to your yogurt bowl.
Plus, it's vegan, gluten-free and really easy to make too!
Recipe Ingredients
Blueberries: I used fresh, organic blueberries here. You can also use up blueberries that are turning slightly soft and are close to getting overripe or mushy.
Sugar: Granulated sugar is the best choice for this recipe. It melts super quickly and you'll get that perfect saucy consistency in no time.
Lemon juice: Just a dash, to brighten up the flavor of the berries and the sauce.
Cornflour: To thicken the sauce.
Vanilla: This one's optional, but you can add it in for a bit of extra flavor if you want to.
See recipe card for quantities.
Substitutions & Variations
- I used cornflour to thicken the sauce. If you don't have it, feel free to use arrowroot powder instead.
- To make the sauce healthier, swap the granulated sugar with coconut sugar or add a dash of honey into the sauce towards the end.
- To add some extra citrusy flavor to the sauce, you can also add some freshly grated lemon zest into the mix.
How to Make Classic Blueberry Sauce
In a pan over medium heat, add the sugar and let it melt.
Next, add in the lemon juice and vanilla extract and turn the heat down.
Once the sugar has melted, add in the blueberries and let them cook for 8-10 minutes or even longer, until the blueberries start break and get mushy.
Sprinkle the cornflour over this, and keep stirring continuously until the mixture thickens, then take it off heat.
How to Store the Leftover Blueberry Sauce
Allow the blueberry sauce to cool down completely before you transfer it to an airtight container or a glass jar. You can then refrigerate this for up to a week, if not longer. Make sure you use a clean and dry spoon to spoon it out, and then close it with the lid to prevent contamination.
You can also batch make and freeze the sauce for later if you want to. Just make sure you use a freezer safe container to prevent freezer burn, and allow the sauce to thaw overnight in the refrigerator before you use it the next day.
Tips & Tricks to Nail the Recipe
- If your sauce doesn't seem to be thickening as much as you want it to even after adding the cornflour, be patient and allow it to cool down completely. As it cools down, it will thicken up even more.
- If you're serving the sauce with a warm food like oatmeal or waffles, you may want to refrigerate it first.
- You can also add in some other fruits like strawberries, raspberries and even peaches into the mix to make a mixed fruit sauce. Just remember to chop them up so that they're roughly the same size as the blueberries.
- This sauce is meant to be slightly chunky and retain the texture of the blueberries. If you don't like it and want it to be smooth, just blitz the mixture using an immersion blender once it has cooled down a bit.
How to Use Blueberry Sauce
There are lots of ways to put that blueberry sauce to use! Of course, it can be great as a breakfast spread or a topping, but it's so much more than that.
You can add it to a simple cheesecake dip as the final layer, or serve it with some classic lemon loaf cake to make it extra indulgent. The sauce also works wonderfully with a simple cream cheese bagel, and when served with some classic French toast.
Recipe FAQs
You absolutely can! Frozen blueberries work just as well here. You don't need to thaw them too- just use them right from the freezer.
The best way to decide the doneness of the sauce is to check its consistency. If it has thickened up and the sauce coats the back of a metal spoon, it is ready.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this classic blueberry sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Classic Blueberry Sauce
Ingredients
- 2 cups blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour
Instructions
- In a pan over medium heat, add the sugar and let it melt.
- Next, add in the lemon juice and vanilla extract and turn the heat down.
- Once the sugar has melted, add in the blueberries and let them cook for 8-10 minutes or even longer, until the blueberries start break and get mushy.
- Sprinkle the cornflour over this, and keep stirring continuously until the mixture thickens, then take it off heat.
Notes
- If your sauce doesn't seem to be thickening as much as you want it to even after adding the cornflour, be patient and allow it to cool down completely. As it cools down, it will thicken up even more.
- If you're serving the sauce with a warm food like oatmeal or waffles, you may want to refrigerate it first.
- You can also add in some other fruits like strawberries, raspberries and even peaches into the mix to make a mixed fruit sauce. Just remember to chop them up so that they're roughly the same size as the blueberries.
- This sauce is meant to be slightly chunky and retain the texture of the blueberries. If you don't like it and want it to be smooth, just blitz the mixture using an immersion blender once it has cooled down a bit.
