The perfect treat to pour over homemade pancakes or waffles is my recipe for Homemade Blueberry Sauce. It's even delicious slightly warmed and drizzled on top of vanilla ice cream.
Let me show you how easy it is to make this recipe then make sure you check out the other homemade sauces available with my other breakfast ideas.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
A few years ago I posted a recipe for Homemade Strawberry Sauce one Saturday afternoon. This was back when I posted recipes on my site here without any real planning.
I mean, I made the strawberry sauce, took a quick photo and bam...it turned into a blog post.
Looking for more blueberry recipes? Check out my collection of Summer Blueberry Recipes.
Table of Contents
Recipe Notes
This recipe for Homemade Blueberry Sauce is the exact same recipe as the strawberry sauce, only you use blueberries instead of strawberries!It's just as easy and just as delicious.
That's what I love about this recipe. It's very easy to change the flavor of the sauce by changing one ingredient...the type of fruit you use.
I have to say that the blueberry version is my favorite. Blueberries have always been my favorite...ever since I was a little girl.
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Fresh or frozen blueberries
- Water
- Orange juice
- White sugar
- Cold water
- Corn starch
- Almond extract
- Ground cinnamon
Step-by-Step Directions:
- In a saucepan, over medium heat, combine the blueberries, ¼ cup water, orange juice and sugar.
- Stirring gently, bring to a boil.
- In a small bowl, combine together the cornstarch and ¼ cup cold water.
- Gently stir the cornstarch mixture into the strawberries without mashing the berries too much.
- Simmer until the sauce is thick enough to coat the back of a metal spoon; around three to four minutes.
- Remove from heat and stir in the almond extract and cinnamon.
- If the sauce gets too thick, you can thin it out with more water or orange juice.
Serving Tips
Serve immediately or transfer to an airtight container and store in the refrigerator for 7 to 10 days.
- My favorite way to enjoy blueberry sauce is, of course, over homemade pancakes.
- A few other ways to serve the sauce for breakfast is over waffles, French toast or even oatmeal.
- Stir a few tablespoons into vanilla flavored yogurt.
- This sauce is even delicious for dessert! Serve over pound cake, rice pudding, cheesecake or even on top of ice cream.
Freezing Tips
If you have leftovers, which you might, you can easily freeze this sauce. I’ve done this quite a few times because the recipe does make a lot.
- Simply add the leftover sauce to a freezer-safe container and place in the freezer for up to 3 months.
- Do not freeze the sauce in glass mason jars.
- When you’re ready to enjoy the sauce again, just remove from the freezer the night before and warm it up in the microwave.
More Easy Breakfast Recipes:
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
📖 Recipe Card
Homemade Blueberry Sauce
Ingredients
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 1 cup orange juice
- ¾ cup white sugar
- ¼ cup cold water
- 3 tablespoon corn starch
- ½ teaspoon almond extract
- ⅛ teaspoon ground cinnamon
Method
- In a saucepan, over medium heat, combine the blueberries, ¼ cup water, orange juice and sugar.
- Stirring gently, bring to a boil.
- In a small bowl, combine together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the blueberries without mashing the berries too much.
- Simmer until the sauce is thick enough to coat the back of a metal spoon; around three to four minutes.
- Remove from heat and stir in the almond extract and cinnamon.
- If the sauce gets too thick, you can thin it out with more water.
Nutrition
Notes
- Transfer any unused sauce to an airtight container and store in the refrigerator for 7 to 10 days.
- You can also freeze it for up to 3 months.
Jasmine | Midsummer Life Dream says
I will be making this as soon as I can find blueberries near me! Why can I not freeze it in glass mason jars, though? Is glass tupperware okay (like, is the narrower neck the problem or is it the glass?)?
Lois says
I never freeze anything in glass containers. I'm always afraid the glass will shatter. Thank you for visiting!