Homemade Blueberry Sauce (Topping)
Just 5 ingredients for this thick topping sauce! Make this homemade blueberry topping sauce using fresh or frozen blueberries. It goes really well on top of ice-creams, pancakes, waffles, cheesecakes and quite a lot more! .
This is a standard item on our brunch table on Sundays when Akshita whips up her awesome pancakes and tops it off with whipped cream and this topping sauce. We recently made this to add on top of our Cheesecake In A Jar recipe. You can even add it your charcuterie board!
More dips and sauces – Southwest Chipotle Sauce, Vietnamese Fish Sauce (Nuoc Mam)
The Best Features of this Homemade Blueberry Sauce
- 5 simple ingredients
- 10 minutes prep time
- Nothing artificial
- No preservatives
- Made from real blueberries
- Supremely versatile
- Hard to mess up
One of my favorite things to do with the sauce is to mix it in with Greek yogurt for an almost healthy snack in the evening or early in the morning as a pre-workout bite. You could try similar recipe pretty much with lot of fruits. Even a mix of fruits!
How to Make Blueberry Sauce
This blueberry sauce cooks on the stove in about 8 minutes.
- Mix the cornstarch and water together.
- Place everything, besides the cornstarch mixture, into a medium saucepan. Then mash the blueberries a bit with a wooden spoon or rubber spatula. This helps the release the juices.
- Bring to a simmer and add the cornstarch mixture. Cook for 5 minutes while stirring constantly. The sauce will begin to thicken at this point.
- Remove from heat and allow sauce to cool.
This is a chunkier style blueberry sauce, providing wonderful texture to no bake cheesecake, waffles, pancakes and so much more. But the amount of blueberry chunks is up to you. For less chunks, mash up the blueberries a little more as the sauce cooks.
Blueberry Topping Sauce
This blueberry topping sauce can be made from fresh or frozen blueberries! Perfect for topping cheeesecakes, pancakes, waffles or ice-creams!
- 2 tsp Cornstarch
- 1 tsp Lemon Juice
- 1 tbsp Warm water
- 2 cup Frozen blueberries
- 2 tbsp Granulated sugar
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On a small bowl, whisk the cornstarch and water together until all the cornstarch has dissolved. Keep it aside.
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Place the blueberries in a saucepan over medium heat.
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Then add sugar and lemon juice to it and mix continuously. Break up some of the blueberries as you stir.
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Bring it to a simmer and add cornstarch mixture which was prepared in Step, while stirring constantly.
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After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken more as it cools.
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Now you can use this as a topping sauce over your Sunday brunch’s pancake, waffles or even desserts such as cheesecake. Enjoy!
