Raise your hand if you like easy! This homemade blueberry sauce recipe is just that. With only three ingredients, it comes together quickly and with its sweet blueberry flavor it’s perfect for topping waffles or pancakes. (And so many other things!)
Serve this berry sauce warm, coupled with butter, sour cream, or whipped cream. It’s perfect on buttermilk waffles or almond flour waffles.
Homemade Blueberry Sauce
What’s great about this blueberry fruit sauce is that it’s an easy way to get a full serving of fruit with little added sugar. In fact, if your blueberries are extra sweet, you could skip the sugar in this recipe entirely. It’s a healthier option for topping your breakfast favorites!
Blueberries: The great thing about this recipe is you can use fresh blueberries or frozen. Whatever you have on hand will work. When it’s blueberry season,
Sugar: The addition of a sweetener is entirely optional. If your blueberries are extra sweet, you could skip the sugar in this recipe entirely. Prefer to use honey or maple syrup? That will work, too. As will your favorite alternative sweetener.
Juice: Adding just a little liquid to the berries helps to cook them down into a sauce. In this recipe, I use orange juice. You can use orange juice, pineapple juice, or apple juice. You could also use fresh lemon juice. Each will offer a slightly different flavor to the sauce. If you have berries at the ready, but no juice, you can add a little water to the pan instead.
This blueberry sauce is made without a cornstarch thickener. If you like a thicker sauce, make a cornstarch mixture by combining two teaspoons of cornstarch with two teaspoons of water. Slowly stir it into the hot sauce in the saucepan at the end of its cooking time.
Making the Sauce
For a smooth weekend breakfast in the kitchen, start cooking this blueberry sauce — also known as a blueberry compote — before you begin making your waffle (or pancake) batter. Let it cook on the stove top while you’re mixing and cooking the rest of the meal and it will be ready to serve right on time.
Start by heating the juice concentrate in a medium or small saucepan until it melts. Add the berries and the sweetener, then bring it to a low boil, stirring over medium heat.
Mash the berries with the back of a spoon as the mixture cooks, until the consistency is as you like it.
Using this Homemade Berry Sauce
So. Many. Options! Serve it warm, chilled, or room temperature, depending how and on what you’re using it.
- It’s the perfect topping for vanilla ice cream
- Serve it alongside angel food cake or pound cake
- It’s a delicious topping for waffles or a stack of pancakes.
- Spread it on French toast
- Use it to top a cheesecake for a delicious blueberry cheesecake dessert
- For a sweet and savory appetizer, pour it over a block of cream cheese and serve with crackers
- Stir some into yogurt
Once made, you can store this simple blueberry sauce recipe in the fridge. Transfer it to an airtight container (glass jars work great here) and store it for up to a week. Stir leftover sauce into a fruit smoothie if you’re not going to use it as a topping for your favorite breakfast foods or desserts in that time frame.
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Easy Blueberry Sauce for Waffles or Pancakes
This easy recipe only callsfor a handful of ingredients and is destined to become one of your favoriterecipes. This delicious recipe is good on sweet treats but is also the perfectaccompaniment to savory cheese platters as a little something sweet.
- 3 cups blueberries, fresh or frozen
- 3 tablespoons sugar
- 3 tablespoons orange juice
- Combine blueberries, sugar, and juice in a medium or large saucepan stirring until combined.
- Cook over medium heat for 15-20 minutes, stirring occasionally.
- As sauce cooks, smash some of the berries.
- To thicken the sauce, use a slotted spoon to remove the berries. Continue cooking the juice in the pan for 2 to 3 more minutes, or until the liquid is reduced by half. Return berries to pan. (See notes for a thicker sauce.)
- Serve immediately or store in the refrigerator for up to a week.
No orange juice on hand? You can substitute pineapple, lemon, or apple juice. For a little extra zing, stir in a teaspoon of fresh lemon zest.
This recipe will keep, refrigerated, for up to a week.
This blueberry sauce recipe is made without cornstarch as a thickener. If you like a thicker sauce, combine two teaspoons of cornstarch with two teaspoons of water. Slowly stir it into the hot sauce at the end of it’s cooking time.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup
Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 0g
Originally published August 2020; this post has been updated.