Homemade Blueberry Sauce
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In less than 10 minutes, the fresh homemade blueberry sauce will be ready! Make your blueberry sauce to change your pancakes, waffles, yogurt, or desserts!

Eating regular blueberries straight from the punnet is not the same as making this homemade blueberry sauce.

Enjoying fresh blueberries directly from the punnet is one thing, but making homemade blueberry sauce from scratch is quite another.

The adaptable sweet syrup can be drizzled over anything to offer! Cakes (like this Blueberry Lemon Cheesecake Cake), ice cream, crepes, scones, or simply as a jam substitute on a slice of toast.

Homemade Blueberry Sauce
Homemade Blueberry Sauce (Pinterest)

A good blueberry sauce (or syrup) has a wonderful flavor, but the best part is that you can make it any time of year using fresh or frozen berries. Additionally, the fact that they are rich in healthy antioxidants is a bonus.

If you’ve been reading for a while, you might be familiar with this sauce from some delicious Lemon Blueberry French toast.

Today I sprinkled them all over these waffles with blueberry cheesecake! You will adore this recipe if you have never attempted to make your blueberry sauce. Is a whole sauce full of burst blueberries wrapped in a rich and sweet syrup in less than 5 minutes? HOW COME IT BECOMES SO ADDICTIVE TO MAKE? Much superior to anything canned from a supermarket.

Homemade Blueberry Sauce
Homemade Blueberry Sauce (Pinterest)


  • 2 cups frozen (or fresh) blueberries
  • 1/3 cup water
  • 1/4 cup granulated sugar (white or coconut is fine — a natural granulated sweetener may be used that measures 1:1 with sugar)
  • 2 tablespoons lemon juice (or orange juice)
  • 1 1/2 tablespoons cornstarch (corn flour) mixed with 2 tablespoons water


  1. Blueberries, sugar, lemon juice, and water are all combined in a small saucepan over medium-high heat. Bring to a boil; then, reduce heat, and simmer.
  2. Stir the cornstarch into the blueberries after dissolving it in the excess water. Till the sauce starts to thicken and coats the back of a metal spoon, simmer the dish occasionally.