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Fresh Blueberry Sauce is a delicious, fruity sauce to serve over vanilla ice cream or other desserts.
This time of the year, I can’t help but stock up on fresh blueberries at the market.
Let’s be real – during other months of the year, the blueberries sold at the supermarket are sour and over-priced. But late summer? Fresh blueberries couldn’t be any sweeter or more delicious!
After eating our fill, we typically freeze some (so we can make this recipe for months) – and the rest goes towards making this easy and incredibly delicious Fresh Blueberry Sauce.
How do you make Fresh Blueberry Sauce?
This Fresh Blueberry Sauce is so simple to make! Just combine fresh blueberries, water, corn starch, sugar, a little bit of salt, and some lemon zest in saucepan – then bring it to a boil.
Simmer for about five minutes, stirring constantly but gently to avoid breaking up the blueberries as much as possible.
Remove the pan from the heat, stir in some fresh lemon juice – and you’re done! Chill until ready to serve.
How do you serve Fresh Blueberry Sauce?
Note that if you plan to serve this Fresh Blueberry Sauce while still warm, it will not be as thick as when it is served chilled. You could add some additional corn starch to thicken the sauce further if you plan to serve it warm.
This Fresh Blueberry Sauce is perfectly sweet – but not too sweet – so the fresh blueberry flavor really shines through! I think you are going to love it as much as we do.
Can I make this blueberry sauce with frozen berries?
Yes. While fresh blueberries are best, you could make this sauce with frozen blueberries. Choose the larger blueberries rather than the smaller-sized frozen berries some brands sell. Also, you may need to modify the amount of sugar depending on the sweetness of the frozen berries.
You may enjoy these other Blueberry recipes:
- Blueberry Pudding Cake
- Blueberry Peach Cobbler
- Low Carb Pancakes with Blueberry Sauce
- Blueberry Ginger Lemon Scones
- The Real Jordan Marsh Blueberry Muffins Recipe
4 cups fresh blueberries, stems removed and rinsed
1 ½ cups water
3 tablespoons corn starch*
1 cup granulated sugar
¼ teaspoon kosher salt
2 teaspoons lemon zest
2 tablespoons lemon juice
Vanilla ice cream, for serving
In a medium saucepan, combine blueberries, water, corn starch, sugar, salt and lemon zest. Bring to a boil over medium heat, stirring frequently.
Reduce heat and simmer for 5 minutes, stirring constantly.
Remove pan from heat and stir in lemon juice.
Cool, then transfer to container with a lid. Refrigerate with cover on until chilled through and thickened.
To serve, spoon over your favorite dessert.
Store covered and refrigerated for up to one week (if it lasts that long).
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*This sauce is intended to be served chilled. But if you’d like to serve it warm, add more corn starch to thicken.
Feel free to adjust amount of sugar used in the recipe if your blueberries are more sour than sweet.