Easy Blueberry Sauce (For Cheesecake & More!)

This easy blueberry sauce recipe is perfect for cheesecake, ice cream, pancakes, and more! Once you try it, you’ll want to put this blueberry topping on EVERYTHING!

This easy homemade blueberry sauce recipe is the latest in my line of fruit toppings, joining other classics, like strawberry sauce, raspberry coulis, and homemade lemon curd.

Just like those recipes, our goal is to highlight the BEST of what each fruit has to offer. I can definitely say this blueberry topping does just that. It’s fresh, light, and bursting with fresh berry flavor.

It makes a perfect topping for classics like ice cream, waffles, and cake, and the magic all starts with just a few simple ingredients.

Ready to make a batch of this blueberry sauce? Here’s what you’ll need to get started…

Gather Your Ingredients

The best part about this easy recipe (other than the flavor–duh!) is that you only need a few basic ingredients. Let’s take a look:

• Fresh Blueberries. I love to make this blueberry topping recipe with fresh, juicy blueberries for the most vibrant flavor and best texture, but see the FAQ below for tips on using frozen blueberries instead!
• Sugar. Granulated sugar (white sugar) adds sweetness and elevates the blueberry flavor.
• Water. Since blueberries aren’t as naturally juicy as strawberries, I add a little water to the blueberry sauce to create that saucy texture.
• Fresh Lemon Juice & Fresh Lemon Zest. Lemon and blueberry pair beautifully together. The acidity of the lemon juice brightens and elevates the sweet notes of the blueberries in the best way possible. Then, we’ll turn it up a little more with a touch of lemon zest for extra flavor.
• Cornstarch. For thickening the sauce.
• Vanilla. Optional, but I love what this tiny splash of vanilla extract does. Don’t worry, the blueberry flavor will still shine through!
• A *Tiny* Pinch of Salt. My secret ingredient. Salt is a flavor enhancer, and adding a tiny pinch of of salt is like turning up the volume on the sweet and tangy flavors in this blueberry topping.

How To Make Blueberry Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Set aside 1/3 of the Blueberries. Set aside 1/3 (4 ounces/113 grams) of the fresh blueberries for later. 
2. Combine. Add the remaining 2/3 blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan. 
3. Cook to Soften. Cook over medium heat, stirring with a spatula, until the blueberries soften and the sauce thickens, about 5-8 minutes. (The sauce will go from opaque to translucent and glossy.) It’s ok to gently break up some of the berries with your spatula as they cook, if you like. 
4. Stir in Remaining Blueberries. Add the reserved 1/3 of the blueberries, along with the vanilla extract and cook 2-3 minutes more. 
5. Cool To Set. Let the blueberry sauce cool a bit, then transfer to an airtight container or jar and chill in the refrigerator. The blueberry sauce will thicken up even more in the refrigerator. The ideal texture for using on cake or cheesecake is scoop-able, but not runny. If you want to thin it out more (for ice cream, oatmeal, etc.), you can stir in 1 teaspoon of water at a time until you reach your desired consistency. 
6. Serve & Store. Enjoy on cheesecake, pound cake, ice cream, oatmeal, yogurt, pancakes, waffles, and more! Store leftover sauce in an airtight container in the fridge up to 4-5 days. (This blueberry sauce can be frozen, but the texture will soften more upon thawing.) 

Yummy Ways To Use This Blueberry Topping

So, what are the best ways to use this fresh blueberry sauce? The sky’s the limit, but these are my favorites:

• CHEESECAKE!!! Blueberry Cheesecake is a revelation, and this blueberry cheesecake topping is perfect for spring!
• Ice Cream. A scoop of vanilla ice cream is delicious with a spoonful of this blueberry topping! It makes for one gorgeous sundae. Or, you can use it to make a blueberry knickerbocker glory!
• Pound Cake or Angel Food Cake. Try classic vanilla cake, lemon pound cake, or fluffy angel food cake with this blueberry sauce and a dollop of fresh whipped cream. It’s unbelievable!
• A Stack of Pancakes, Waffles or French Toast. All these breakfast faves are delicious with a little blueberry sauce. It’s got more texture than blueberry syrup, which I LOVE.
• Yogurt. Stir a spoonful of this delicious topping into plain or vanilla yogurt or layer in parfaits for a pretty touch. (I’m sure cottage cheese also works if you like it!)
• Oatmeal. Warm oatmeal + cool blueberry topping = a match made in heaven.

FAQ + Tricks For The Best Blueberry Sauce

Can I Use Frozen Blueberries? Yes! This is a great option when it’s not blueberry season. Just know your sauce will be a bit softer in texture than mine. Thawed frozen blueberries tend to lose some of their sturdiness, so they’ll be softer as they cook. If using frozen blueberries, there’s no need to thaw them first, and you can add them all at once.

Is This The Same as Blueberry Compote or Blueberry Syrup? Our blueberry sauce is kind of in the sweet spot in the middle. It’s saucier than a compote and thicker than a syrup.

How to Make SMOOTH Blueberry Sauce. To make a smoother blueberry sauce, puree the finished sauce in a blender or with an immersion blender, then strain it through a sieve.

Can I Freeze Blueberry Sauce? Yes! Transfer the cooled sauce to a freezer-safe container and freeze up to 2 months. Thaw in the fridge before using. Keep in mind that the sauce will soften upon thawing, and will need a quick stir once it’s thawed. 

Can I Use Something Besides Sugar? I haven’t tested this recipe with any other sweeteners, but a 1:1 sugar alternative (like Swerve) may work here. While you can use a liquid sweetener, like maple syrup, I find the maple flavor will dominate here. If you decide to use maple, you’ll use 2-3 Tablespoons and may need less water than my recipe calls for.