With sweet, juicy fresh blueberries and tart lemon, this Blueberry Sauce Recipe is vibrant, bright, and bursting with blueberry flavor. It whips up in a flash with just 5 ingredients and needs only a few minutes to whip up. It’s a family fave!

Top view of a spoon in a jar of blueberry sauce

Table of Contents

The Story Behind the Recipe

June 3, 2010 – We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

A mason jar full of blueberry sauce on an organic piece of wood

Gotta say, I’m psyched the day is here. Yes, yes, I am definitely just ready to get it done with and get on with our lives. But I’m also just dang excited for all the festivities (and the honeymoon!) Plus, I get to marry the most wonderful guy. Bring it on.

So I thought it was appropriate this week to share this recipe for Blueberry Sauce. Not only because there are blueberries involved, but also because we’re going to be serving this sauce over cheesecake for dessert at our reception. (Post-wedding update: It was a huge hit!)

Ingredients

  • Blueberries – I’ve only made this blueberry sauce recipe with fresh blueberries, but I’d imagine frozen blueberries will work, too.
  • Sugar – I’ve found 2/3 cup sugar to be the sweet spot but like all berries, blueberries can vary in sweetness, so you may want to add more sugar at the end of the recipe once you taste your cooked blueberry sauce.
  • Lemon juice & zest – Both zest and juice add a tart, acidic note that really highlights the flavor of the blueberries.
  • Water – To help the blueberries cook down.
  • Vanilla extract – I like to add a touch of pure vanilla extract to round out the flavors of the blueberry sauce. I think it really adds something special, but if you’re not sure, feel free to leave it out.

How to Make Blueberry Sauce

  1. First you’ll want to rinse your blueberries, making sure they’re nice and clean. Pick through them, getting rid of any shriveled or bad berries and any remaining stems.
  2. Next, you’ll add the blueberries to a medium saucepan. Add the sugar, lemon juice and zest, and water.
  3. Turn the heat to medium-high. Stir occasionally until the ingredients come to a boil.
  4. Reduce the heat and simmer until the sauce thickens, roughly for about 15 – 20 minutes.
  5. Remove the blueberry sauce from the heat, then stir in the vanilla. Taste your homemade blueberry sauce and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may more sugar to balance it out). 
  6. Serve warm or cold.
ingredients for blueberry sauce in a saucepan ready to cook
Thick blueberry sauce finished cooking in a white saucepan

What to Serve with Blueberry Sauce

A mason jar full of blueberry sauce on an organic piece of wood

Tips for Success

  • Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
  • To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

I hope this blueberry sauce recipe is as much of a fave summer recipe for you as it is for us! We make this one yearly with blueberries we’ve picked from our local blueberry farm. Nothing better in the summer!

a spoon spooning blueberry sauce over two pieces of angel food cake

More Blueberry Recipes

Got blueberries?! Try one of these fresh blueberry recipes.

A spoon scooping blueberry sauce out of a jar
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Blueberry Sauce Recipe

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Kare
Yield: 2 cups
Blueberries, lemon juice, and lemon zest simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.
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Ingredients

  • 2 cups blueberries (1 pint or about 3/4 pound)
  • 2/3 cup sugar
  • Zest and juice from one medium lemon (about 1 tablespoon of zest and 2 tablespoons of lemon juice)
  • 1/3 cup water
  • 1/2 teaspoon vanilla

Instructions

  • Rinse and pick through the blueberries, discarding any bad berries and stems.
  • Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
  • Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
  • Turn heat down to medium-low, and simmer for about 15 – 20 minutes, until the mixture thickens.
  • Remove from heat and stir in the vanilla. Taste and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may need a touch more sugar to balance it out).
  • Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

Notes

Storage:
  • Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
  • To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition Facts

Calories: 394kcal, Carbohydrates: 101g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 5mg, Potassium: 185mg, Fiber: 6g, Sugar: 90g, Vitamin A: 128IU, Vitamin C: 23mg, Calcium: 16mg, Iron: 1mg

Originally posted June 3, 2010. Updates made July 3, 2025.

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