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Glass jar with blueberry sauce, a spoon, white background.

Blueberry Topping (4 ingredients)

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5 from 3 reviews

Sweet and syrupy, this is a basic recipe you will love because it's easy, takes 15 minutes to make, keeps well and can be added to cheesecakes, yogurt, ice cream, waffles. This is a very adaptable recipe that you can easily make sweeter or thicker.

  • Total Time: 15 minutes
  • Yield: 2 cups



For regular sauce:

  • 2 cups blueberries (fresh or frozen)
  • 2-4 tablespoons lemon juice
  • 3-5 tablespoons sugar

For a thicker sauce:

  • 1-2 teaspoons cornstarch OR
  • 1-2 tablespoon good blueberry jam


For regular sauce:

  1. In a medium saucepan put blueberries with lemon juice and sugar.
  2. Mix and cook over medium heat.
  3. Frozen berries: they already have extra water from the freezer so I don’t recommend adding any from the beginning.
  4. Fresh berries: I like to add a tablespoon of water from the start. But you can see how it goes and add some later.
  5. Cook, mixing every now and then to avoid blueberries from sticking but try not to smash them.
  6. In about 5 minutes, depending on your stove, the juice and sugar will start to become syrupy.
  7. At this point, you can taste and add more sugar or liquid.
  8. You can let the sauce thicken a few more minutes.
  9. Take into account that it will thicken as it cools.

For a thicker sauce:

  1. If you know you want a thick, gelatin-like sauce, add 1-2 teaspoons cornstarch, dissolved in a tablespoon of water, from the beginning.
  2. When it boils you will have a feeling of how much the sauce is thickening.
  3. Let it boil a minute or two if it’s too watery.
  4. Take into account that it will thicken as it cools.
  5. Alternatively, you can add some store-bought blueberry sauce to it when you remove it from the stove.


  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Liquid: I like to use lemon juice and a little water first and check how much liquid the blueberries release, especially if using frozen berries. Then adjust for more liquid if necessary. 
  • Large batch: if doubling or tripling this recipe, use a larger saucepan and start at medium-high heat until it's about to boil. Then lower the heat and continue cooking it. This is a great way to make it ahead and use it for different dishes. 
  • Storing: there are several ways you can do this.
    Refrigerator: this sauce keeps well in an airtight container (preferably glass jars) for a few weeks.
    Canning: if you want to keep it long-term, sterilize the jars and proceed as you would when making jam. Here is a good post on options for how to sterilize glass jars.
    Freezing: it can be frozen, especially if you don't add the cornstarch. I regularly do it and have a last-minute dessert sauce for ice cream or cheesecake for a dinner party if needed. 
  • Customize: consider adding more or less sugar and more or less citrus juice to adapt the sauce to your liking. Use a ground spice like cinnamon or almond extract when you remove it from heat for a different flavor.
  • Other berries: use any other berry and change citrus juice if you want to. Blackberries with orange, strawberries with lime or orange, raspberries with lemon.
  • Author: Paula Montenegro
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: International


  • Serving Size: 1/6
  • Calories: 53
  • Sugar: 11.3 g
  • Sodium: 0.6 mg
  • Fat: 0.2 g
  • Carbohydrates: 13.6 g
  • Fiber: 1.2 g
  • Protein: 0.4 g
  • Cholesterol: 0 mg