Blueberry Sauce, also known as blueberry compote, is a sweet and simple sauce that goes well with pancakes, crepes, and so many other foods (I have a full list of my favorite pairings below)! This recipe takes only fifteen minutes to make and can be made with either fresh or frozen blueberries.
Alright, exactly one week after my blueberry cake and my promise to not inundate you with blueberry recipes, I already have a new blueberry recipe for you: Blueberry sauce.
I was honestly a little hesitant to share such a ridiculously simple recipe, but this is the perfect kind of recipe for summertime and I know that not everyone has made their own blueberry sauce before or knows how to, and so here we are, with two blueberry recipes in two weeks. Stick with me, please, this one’s definitely worth it.
Blueberry sauce is sweet and simple and right now with blueberries are at their ripest, juiciest, and cheapest, I literally can’t think of a better way to top off a stack of pancakes. This recipe also requires such a minimal amount of work and uses ingredients you probably already have on hand — doesn’t really get better than that!
What is the difference in a Sauce and a Compote?
I wanted to address this here because when I started working on this blueberry sauce recipe, I really didn’t know whether I should call it a “sauce” or a “compote”. After reading through dozens of descriptions and recipes and puzzling over the difference, I’ve come to the conclusion that the only real difference is the name, and for the purpose of this blog post I’m calling blueberry sauce and blueberry compote one and the same.
But, um, if you have information on what actually differentiates these two, please let me know in the comments. I would actually be really interested to be proven wrong!
Whatever you want to call it, the taste remains the same. It’s a vibrant blueberry taste, thanks to cooking down most of the blueberries until they release their juices and then stirring in a handful of fresh ones to finish off the recipe.
I also like to add just a splash of vanilla extract to mine, but you should know that it does make the blueberry sauce seem sweeter and this recipe stands alone well without the vanilla extract.
Without the vanilla, you’ll have a more pure and vibrant blueberry taste, but my taste testers all loved the flavor addition and so I’ve included notes in the recipe so that you can customize to your own taste (and your own taste testers!).
What Can I Serve with Blueberry Sauce?
- Buttermilk Pancakes or waffles
- Crepes
- Scones
- Angel Food Cake
- Ice cream
- No-Bake Cheesecake
- Or swap out the strawberries in your strawberry shortcake with blueberry sauce instead!
So, what are you going to pair your blueberry sauce with??
How To Make Blueberry Sauce
Blueberry Sauce
Ingredients
- 4 cups blueberries divided (560g)
- ¼ cup + 2 Tablespoons cold water divided (60ml + 30ml)
- ⅓ cup sugar (67g)
- 1 Tablespoon lemon juice (15ml)
- 1 Tablespoon cornstarch (15ml)
- 1 Tablespoon butter (15g)
- ¼ teaspoon vanilla extract optional*
Instructions
- Combine 2 ½ cups (350g) blueberries, ¼ cup water, sugar, and lemon juice in a medium saucepan over medium-high heat.
- Stir frequently until the blueberries release their juices (about 5-7 minutes).
- In a small bowl, whisk together cornstarch and remaining 2 Tablespoons cold water until completely combined.
- Pour into blueberry mixture and stir well.
- Stirring constantly, bring mixture to a rolling boil and then reduce heat and simmer, stirring frequently, until blueberry sauce coats the bottom of a metal spoon.
- Remove from heat, stir in butter and vanilla extract (if using), until butter is melted. Add remaining 1 ½ cups (210g) blueberries and stir well.
- Serve and enjoy. If your blueberry 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
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…