Blueberry sauce (AKA blueberry compote) is a sweet, simple topping that’s ideal for pairing with pancakes, crepes, cheesecakes and more. Takes only 15 minutes to make and works equally well with fresh or frozen berries.
My Favorite…Everything Topping
This easy blueberry sauce recipe is the perfect example of how simple ingredients and smart technique combine to create something truly magical. This recipe makes a glossy, vibrant and fresh sauce that you’ll want to drizzle on everything from pancakes to cheesecake.
Things to Know About This Recipe:
- Backed by food science. Acid (by way of lemon juice) brightens the flavor, sugar heat, and a cornstarch slurry create the thickened, glossy texture,
- Fresh or frozen… both work great! This recipe was tested with both, and while fresh is generally my preference, if fresh berries aren’t in season frozen will work just as well. No need to thaw them first.
- Customizable. A splash of vanilla is recommended, but try a sprinkle of cinnamon or a bit of orange, lemon, or lime zest for a twist. A bit of maple syrup in place of the sugar is also a nice change-up!
Jump to:
What You Need
- Blueberries. As mentioned, fresh or frozen will work equally well (no need to thaw if using frozen berries). The most important thing, just like when making blueberry muffins, is that the blueberries taste good. Don’t try to make blueberry sauce with pale, lackluster, flavorless berries or it simply will have a flat flavor.
- Sugar. While your blueberries should already be fairly sweet, a touch of sugar helps increase the sweetness ratio (blueberry sauce should be a bit on the sweeter side, without being cloying!) and it also serves to help thicken the sauce as it cooks, too.
- Cornstarch. Cornstarch is helpful for thickening the sauce so it isn’t runny or watery. It’s used in many sauces, like my strawberry sauce or even the topping for my strawberry cheesecake.
- Vanilla. While you could omit this for pure, blueberry flavor, I love the subtle accent it adds. If you’re using this sauce to top pancakes, definitely include the vanilla extract!
- Butter. While butter is a less common ingredient in blueberry sauce recipes, I find it makes quite a difference in the end result. It adds a silky, glossy finish and deepens the flavor beautifully.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
SAM’S TIP: While bottled lemon juice technically works just fine, I generally prefer to stick with fresh lemon juice when it’s available. It’s a subtle difference, but it is a difference!
How to Make Blueberry Sauce
Combine all the blueberries, most of the water, sugar, and lemon juice, and cook until the berries release their juices and begin to burst. You can help them along as they warm by gently mushing them against the side of the saucepan with your spatula.
While I tried thickening the sauce by just cooking the cornstarch right in with the other ingredients (like I do for the topping in my blueberry cheesecake and blueberry cream cheese pie) for a silkier, saucier topping I prefer to use a cornstarch slurry. This is very simple, just whisk together a bit of cornstarch and water until its smooth, then add this to the blueberry sauce and stir well. The sauce will thicken, and once it has, remove it from heat.
Now add a bit of butter and vanilla, stir, and let it cool until you’re no longer likely to scald yourself with it.
Frequently Asked Questions
My favorite serving pairings include blueberry pancakes, waffles, crepes, biscuits, pound cake (or sour cream pound cake — yum!) mini cheesecakes or no-bake cheesecake and even ice cream.
Honestly? Not much. The main difference is simply the name, though sometimes compotes are a bit… chunkier. You can make this sauce chunkier or less so depending on how much you mash the berries.
Place in an airtight container and it will keep in the refrigerator for up to a week.
Serve your blueberry sauce over one of these:
Let me know your favorite blueberry sauce pairing!
Enjoy!
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Blueberry Sauce
Ingredients
- 4 cups (560 g) blueberries
- ¼ cup (60 ml) water
- ⅓ cup (67 g) granulated sugar
- 1 Tablespoon (15 ml) lemon juice
- 1 Tablespoon (15 g) cornstarch
- 2 Tablespoons cold water
- 1 Tablespoon (15 g) salted butter
- ¼ teaspoon vanilla extract (see note)
Instructions
- Combine blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.4 cups (560 g) blueberries, ¼ cup (60 ml) water, ⅓ cup (67 g) granulated sugar, 1 Tablespoon (15 ml) lemon juice
- Stir frequently until the blueberries release their juices (about 5-7 minutes). Feel free to use your spoon or spatula to squish the berries against the side of the saucepan to encourage them to break down further.
- Separately, in a small dish, whisk together cornstarch and 2 Tablespoons cold water until completely combined.1 Tablespoon (15 g) cornstarch, 2 Tablespoons cold water
- Add the cornstarch mixture into the blueberry mixture and stir well.
- Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until the sauce coats the bottom of a metal spoon.
- Remove from heat, add butter and vanilla extract and stir until butter is melted.1 Tablespoon (15 g) salted butter, ¼ teaspoon vanilla extract
- Serve and enjoy. If your sauce becomes too thick you can always add water while the mixture is still hot to make it thinner, but be sure to only add a teaspoon or two at a time until desired consistency is reached. Blueberry sauce is best served warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
My blueberry sauce recipe was originally published in July 16 of 2018, I updated this recipe since to include more helpful information and to make the recipe work a bit better (the cooking method has been slightly adjusted).
Emilia
Would the same amount of pitted cherries work for this?
Thank you!!
Sam Merritt
Hi Emilia! Good question. Haven’t tried but I think it could potentially work. They may not be as juicy though which could lead to a much thicker sauce.
Patti Donovan
Can you hot water bath to seal the jars so they last longer like jam and jelly, 5 minutes
Sam Merritt
Hi Patti! I am not familiar with the process of canning so I can’t say for sure.
sally.piccinato .
So, so good. easy, quick and great on icecream
Sam Merritt
I’m so glad you enjoyed it so much, Sally! 🙂
Priya
Can cornstarch be eliminated or is there a substitute?
Sam
Hi Priya! You can leave it out. The sauce just won’t be quite as thick.
Mitali
Can I use canned mango pulp for topping of mini cheese cakes?
Emily @ Sugar Spun Run
We don’t see why not! Sounds yummy 😊
Vivi
Can I use raspberries for this recipe instead of blueberries?
Sam
I think that could work here. 🙂
Vivi
Thank you.
Tammy Keefer
I was wondering if you could use this recipe for strawberries? If so how many would you need and would you change the recipe? Thank you!
Sam
Hi Tammy! I actually have a strawberry sauce recipe. 🙂
ANNA
Hi Sam,
here in south germany, where I’m from, compote always means it’s made durable and not that thick. One buy a lot when it’s cheap and in season and preserve it in jars, like marmelade, but with whole or half fruits. I know it mostly with half plums (because we had a plum tree), then the sauce is somewhat like thicker tastier sugar water. We really love it! I don’ know exactly how to do it, but I think the fruits are put in jars and filled up with sugar water and spices, thenclosed with a twist-off. Then preserved in the oven.
Cherries made like that we call ligated or undone cherries (says the dictionary) in professionel bakery language.
Hope this little story from over the ocean helped you deciding what it’s called for you
ANNA
I mean cherries made like you did the blueberries. If they are thickened with starch
Sam
Thank you for sharing! 🙂
Iris
Has anyone tried canning this recipe? Processing in a water bath?
Sugar Spun Run
Hi, Iris! Unfortunately, I do not have experience with canning so I can not provide you with any personal recommendations. Hopefully, someone else who may have tried this will chime in. Sorry that I can not be of more help to you. I do hope that you enjoy the recipe. 🙂
Pam
Great recipe! Everyone loved it! Served it with angel food cake and it was delicious.
Cathy
When using frozen blueberries, do you thaw and drain off juice?
Sam
Nope, just use from frozen. Enjoy! 🙂
Barbara Cummins
Can this be frozen also?
Sam
Yes, just allow it to cool completely before freezing. Enjoy! 🙂
Michelle
I know some will say hey it’s SUGAR spun run but I am cutting way back on sugar to lose weight. Any idea how I could substitute monk sugar and still get the consistency?
Sam
Ooh, I’m sorry Michelle but I have very little experience with using sugar substitutes, I am hoping someone else who knows more about this can chime in and help with this…
Joy
Hi Michelle, I use a sugar substitute in all my cakes as my husband is diabetic. Through the years I have tried many brands and types— some good, some not. Over the past year I have been using “Truvia Sweet Complete” very successfully. It is a one-to-one sub for sugar and both the granulated and brown sugar varieties can be found in most grocery stores. Good luck!
PS Sam my whole family loves your cakes. This one is our beloved Easter cake every year. This year my guest list includes sugar-free, gluten-free, and dairy free diets—yikes!
Sam
Thank you so much for your feedback, Joy! I’m so glad you enjoy everything so much. 🙂