Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake, or ice cream! Fresh or frozen blueberries work equally well.
Health Benefits of Blueberries
- A powerful antioxidant – blueberries in fact is named as the “king of antioxidants”
- Packed with Vitamin C and potassium
- Perfect for the calorie-conscious – it is low high in nutrients but low in calories
- Neutralizes free radicals in the body, thus slowing the aging process and can prevent cancer from growing
- Blueberries lower blood pressure
Tips & Variations:
- When adding the cornstarch to make it thick, do not add directly to the boiling pot. You have to mix it with a little cold water and mix to avoid lumps of cornstarch in your blueberry sauce.
- To add in a tangy flavor, aside from adding lemon juice, you can put some lemon rind. It makes a whole lot of difference!
- If lemon juice is not available, use orange juice instead. It is of the same deliciousness!
- Here are ideas on how to use your yummy, homemade blueberry sauce: top it on pound cakes, vanilla ice cream, warm toasts, or mix it into a pancake and you instantly have blueberry pancakes!
How to Make Blueberry Sauce for Cheesecake:
Listed below are all the ingredients you will need:
- fresh blueberries
- granulated sugar
- water
- lemon juice
- cornstarch
In a small saucepan, combine 1 cup blueberries, sugar, ½ cup water, and lemon juice:
Heat over low-medium heat to a low boil. In a small bowl, whisk the cornstarch and 2 tablespoons of water:
Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries. Cook for 3-5 minutes or until thick. The consistency of the blueberry sauce should look like so:
Cool completely. Store in an airtight container in the refrigerator.
Now, you are ready to make your delicious blueberry cheesecake! You can tap your shoulder now after making your very own blueberry sauce 🙂
This homemade blueberry sauce can last up to months when frozen. What are you waiting for? Make a big batch of blueberry sauce now!
Frequently Asked Questions
There is a lot that you can serve with blueberry sauce. Yummy options are pancakes, waffles, bread, yogurt, and even fresh fruits!
When making this sauce, you have to include cornstarch mixed with a little water to make it thick. The mixture is called a slurry.
If stored properly in the freezer, it can last up to months. Just thaw whatever you need at a time.
Yes, it should be refrigerated after cooling it completely so it won’t go bad.
Here are more blueberry recipes to try!
- Keto Blueberry Pancakes
- Blueberry Cupcake Bouquet
- Blueberry Scones Recipe
- Blueberry Lemon Poppy Seed Muffins
- 2 EASY Smoothie Bowls
Blueberry Sauce
Ingredients
- 2 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a small saucepan, combine 1 cup blueberries, sugar, ½ cup water, and lemon juice.
- Heat over low-medium heat to a low boil.
- In a small bowl, whisk the cornstarch and 2 tablespoons of water.
- Slowly whisk cornstarch mixture into blueberries, being careful not to break blueberries.
- Cook for 3-5 minutes or until thick.
- Cool completely.
- Store in an airtight container in the refrigerator.
In the ingredients 2 cups of blueberries.
In the recipe only 1 cup???
Where does the other cup of blueberries come into the recipe?
The recipe is confusing as to what the other cup of blueberries is not mentioned.
This recipes says in the ingredients that you need two cups blueberries, yet the instructions say to use one cup blueberries. Which is it?
Made as directed and I thought the 2 Tbs cornstarch was going to be too much. It sure was! It thickened immediately and I have blueberry jam, not blueberry syrup.
If you use 2 cups of the blueberries it will not be as thick