Fresh Blueberry Sauce


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Fresh Blueberry Sauce can be used in so many ways. Top ice cream, pancakes, waffles or pound cake.

I made this delicious blueberry sauce to accompany a pound cake. I served it to family on Father’s Day and they loved it. It’s quick, easy, delicious and versatile. You can use it over pound cake, angel food cake, ice cream, pancakes, waffles or as a filling for crepes. You are only limited by your imagination. You can use either fresh or frozen blueberries. We went blueberry picking last month and I used those that I had frozen from that outing. Don’t thaw them before using. Just put them in the saucepan with the other ingredients.

If you love strawberries, check out my easy strawberry sauce too.

Fresh Blueberry Sauce

Use fresh or frozen blueberries to make this versatile sauce.
5 from 10 votes
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast and Brunch
Cuisine: American


  • 1 cup fresh or frozen blueberries
  • 1/4 cup sugar
  • 1/4 cup water divided
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons cornstarch


  • In a saucepan, combine the blueberries, sugar, 2 tablespoons water and lemon juice; cook and stir over medium heat until sugar is dissolved.
  • Combine cornstarch and remaining water until smooth and cornstarch is dissolved. Stir into berry mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Refrigerate at least one hour before serving.

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