This blueberry sauce has a rich and deep flavor! It’s bursting with fresh fruit and has just enough spice and caramel notes to make everything you serve it with even better. You’ll LOVE it on cheesecake, pancakes, ice cream, pound cake, and more! Whether you call it sauce or compote, this is a recipe you need in your life.
Welcome to more summer recipes! Recipes I would like to note I’m cooking with a half working air conditioner, so I’m melting a bit. But I think they’re worth it and I know you will agree. 🙂
Especially since you aren’t dealing with a half working air conditioner!
Today’s recipe is one I’ve been meaning to post for a while now. With blueberry season about to kick off here in New England (we’re a few days away – just finishing up the local strawberries!), I thought it would a perfect time to share what is going to be your new favorite fruit sauce.
AND I have a cheesecake pudding coming up real soon which is perfect with this! I made it for Easter a few months ago and you would have thought we hadn’t eaten anything all day.
What do you need?
- Blueberries – Either fresh berries (in season) or frozen (out of season).
- Brown Sugar – Light brown sugar for sweetness and flavor.
- Cornstarch – Thickening! Note: you can switch to arrowroot or tapioca flour.
- Seasoning – Vanilla, salt, and allspice round out the recipe.
How to make this
To make fresh blueberry sauce bring sugar and water to a boil and dissolve the sugar then add the blueberries, spices, and cornstarch and simmer until the blueberries are cooked and the sauce is thick.
This is seriously easy and I know you’ve got this! Here is a quick step-by-step and a few photos of how it’s done, or just scroll down to the recipe for all the info.
- Wash the blueberries and check for bad ones.
- Bring the brown sugar and water to a boil and dissolve the sugar.
- Add the berries and allspice and simmer for a few minutes.
- Stir in the cornstarch and thicken the sauce.
- Add the vanilla.
How do you store it?
You can store the sauce in a sealed container in the refrigerator for up to one week or in the freezer for up to two months.
Can you use frozen berries?
Yes, you can.
Thaw the berries ahead of time and discard the liquid then use them in the recipe in place of the fresh berries. Alternatively, you can use them right from the freezer, but then simmer longer to let reduce.
If you try my recipe for Blueberry Sauce, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Blueberry Sauce - Fresh and Homemade
- 2 tbsp water
- 1/3 cup packed light brown sugar
- 2 cups blueberries
- 1/8 tsp allspice
- 1 tsp cornstarch, or arrowroot
- 1 tbsp water
- 1/2 tsp vanilla extract
- Combine the 2 tablespoons of water with the brown sugar in a saucepan and bring to a boil. Boil for 1-2 minutes to dissolve the sugar.
- Add the blueberries and allspice. Bring back to a boil then lower the heat to a simmer and cook 8-10 minutes.
- Mix the cornstarch with the 1 tablespoon of water. Then stir it into the blueberries. Bring back to a simmer and cook for 1 minute to thicken.
- Take the blueberry sauce off the heat and stir in the vanilla.
- Serve warm or let cool to room temperature and then refrigerate, covered, for up to one week. The sauce will thicken as it cools. (If you want to serve it over pancakes or as a warm dessert sauce, you can heat it back up on the stove or in the microwave.)
- Frozen berries: You can substitute frozen berries for the fresh. Let the blueberries thaw, then discard the liquid and use the berries.
- Storing the blueberry sauce: You can store the sauce for 1 week in the refrigerator or freeze it for up to 2 months.
- Thickening: Either arrowroot or tapioca flour can be subbed into the recipe 1:1 for the cornstarch. Use them the same way and mix with water.