10-Minute Blueberry Sauce

from 2 votes

You’re only six ingredients and 10 minutes away from this refreshing Blueberry Sauce that’s the perfect topping for ice cream, yogurt, pancakes and anything else that needs a jolt of summery flavor. Not a fan of blueberries? Swap in any other fruit!

Blueberry sauce covering a bowl of vanilla ice cream. A small bowl with fresh blueberries sits behind the ice cream.

When it comes to fresh fruit sauces, fast and fresh blueberry sauce ranks at the top of my list. It’s perfect for adding a burst of fruity flavor to your favorite desserts. This simple recipe takes only 10 minutes to make and requires only six ingredients. Simply toss them all together and let the stove work its’ magic.

Best of all, if you’re not a blueberry sauce enthusiast, use this exact same recipe template with any other fruit to yield the same saucy result.

Once you’ve made your fruity sauce, you can use it as an ice cream sundae topping over vanilla ice cream (my favorite!), spooned atop lemon cheesecake bars, drizzled over your favorite buttermilk pancakes or as a dip for homemade sour cream doughnuts. The possibilities are endless!

What to Put This Sauce On

Here are some more ideas for what to use the sauce with: 

  • No-Churn Vanilla Ice Cream: Blueberry sauce and ice cream feels like one of the most summery combos…maybe ever?
  • Fluffy Greek Yogurt Pancakes: These tangy pancakes go so well with a fruity topping. Another idea: Quick Sheet Pan Pancakes!
  • Crepes: Filling crepes with mascarpone and blueberry sauce would be creamy and dreamy.
  • Buttermilk Waffles: Imagine eating these waffles and getting blueberry goodness in each bite.
  • Yogurt: Yogurt (or cottage cheese) + this recipe = a great start to the day.
  • Dutch Baby Pancake: You can pretty much make the blueberry sauce while this puffy pancake cooks. Serving it with more blueberries on top isn’t a bad idea!


  • Water: Two tablespoons of it will be mixed with cornstarch to create a slurry, while the rest will be added directly to the blueberries for cooking.
  • Cornstarch: A thickening agent that helps create a homemade blueberry sauce that’s not too thin and perfectly spoonable.
  • Blueberries: You’ll want 4 cups of berries for this recipe. Make sure to rinse and dry them before using.
  • Sugar: I like this sauce on the less sweet side, so I call for just ¼ cup of granulated sugar. You could use brown sugar, honey or maple syrup instead.
  • Lemon: Both lemon juice and zest go into this easy blueberry dessert sauce. The acidity brightens everything up. Be sure to zest only the outer layer, avoiding the bitter white pith.

See the recipe card for full information on ingredients and quantities.

How to Make Blueberry Sauce

  1. Make the cornstarch slurry. Whisk together the cornstarch and 2 tablespoons of water in a small bowl to form a slurry.
  2. Make the sauce. In a medium saucepan, combine the berries, the rest of the water, sugar and lemon juice and zest. Bring to a simmer, then cook until the berries break down.
Blueberries, sugar and lemon zest in a saucepan. A halved lemon sits beside the saucepan.
  1. Add the cornstarch slurry. Whisk the slurry into the sauce and cook until it thickens (a couple of minutes).
  2. Let cool. Allow the sauce to cool completely before serving. As it cools, it will thicken further.
A wooden spoon holding some blueberry sauce over a saucepan filled with more cooked blueberry sauce.

Kelly’s Recipe Tips

  • Don’t just add the cornstarch right to the pot! Make sure to make a slurry, which just involves whisking together cornstarch and a small amount of water to make a thin liquid that, when heated, will thicken the sauce.
  • If the sauce still seems a bit thin after cooking, don’t fear! The blueberry topping will thicken a good amount as it cools.

Storage and Freezer Tips

The cooled sauce can be kept in an airtight container in the fridge for up to 3 days. 

You can also freeze the sauce for up to 6 months. Let thaw in the fridge before using.

Frequently Asked Questions

Can I use frozen blueberries for this sauce?

Yes, you can absolutely use frozen berries to make this sauce. Thaw the frozen blueberries and drain any excess water to prevent the sauce from becoming too watery.

Is this blueberry sauce suitable for canning or preserving?

I don’t recommend canning this recipe as the cornstarch can interfere with the stability of the sauce during the canning process.

How can I thicken or thin the consistency of the blueberry sauce?

The blueberry sauce should thicken a lot as it cools however you can also use a teaspoon or two more cornstarch if you’re worried about the sauce being too thin. To thin the sauce, though, simply add more water, starting with a couple of tablespoons at a time. 

Blueberry sauce poured on top of a bowl of vanilla ice cream. A small bowl containing fresh blueberries sits behind the ice cream.

More Recipes to Make with Fresh Blueberries

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10-Minute Blueberry Sauce

Grab the fresh fruit for a summer-ready recipe for 10-Minute Blueberry Sauce.
Author: Kelly Senyei
5 from 2 votes
Bowl containing vanilla ice cream topped with 10-Minute Blueberry Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 cups


  • 1/2 cup water, divided
  • 2 Tablespoons corn starch
  • 4 cups blueberries
  • 1/4 cup sugar
  • 2 Tablespoons lemon juice
  • 1 teaspoon lemon zest


  • Make a slurry by combining cornstarch with 2 Tablespoons water. 
  • In a medium sauce pan over medium-high heat, combine the blueberries, remaining water, sugar, lemon juice and lemon zest. Bring to a gentle simmer and allow berries to break down, about 8 minutes. 
  • Whisk in the slurry and continue to gently simmer the mixture until the sauce thickens, about 2 minutes. Transfer the sauce to a container and let it cool completely before serving or storing it, covered, in the fridge for up to 3 days. 

Kelly’s Notes

  • Don’t just add the cornstarch right to the pot! Make sure to make a slurry, which just involves whisking together cornstarch and a small amount of water to make a thin liquid that, when heated, will thicken the sauce.
  • If the sauce still seems a bit thin after cooking, don’t fear! The blueberry topping will thicken a good amount as it cools.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 300kcal, Carbohydrates: 76g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 7mg, Potassium: 228mg, Fiber: 7g, Sugar: 55g, Vitamin A: 160IU, Vitamin C: 35.8mg, Calcium: 18mg, Iron: 0.8mg


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5 from 2 votes (1 rating without comment)

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  1. 5 stars
    Thank you, thank you for sharing. Made this with cherries & it’s super yummmy. I eat it as is , will try blueberries next time.