This sweet and tangy blueberry sauce is the perfect addition to any creamy cheesecake, pancake, or french toast, adding a burst of flavor and visual appeal to your dessert.
Looking for more sauces for your cheesecake? Try my easy 5 ingredients Caramel Sauce.
Blueberries Health Benefits
- 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 thicken the blueberry sauce, do not add it directly to the boiling pot. Mix it with a little cold water to avoid clumps of cornstarch in your blueberry sauce.
- Remember, it’s best to use fresh lemon juice
- Here are more ideas on how to use your blueberry sauce:
- top it on pound cakes
- vanilla ice cream
- warm toast
- To add more of a tangy flavor, add some lemon zest. It makes a HUGE difference!
- If lemon juice is not available, use orange juice instead. It is of the same deliciousness!
- If you can’t find fresh blueberries, feel free to use frozen blueberries instead.
- You can also use other kinds of berries like raspberries, strawberries, or blackberries if you can’t find blueberries at all.
- The blueberry sauce can be stored for up to a week in an airtight container in the fridge.
How to Make Blueberry Sauce for Cheesecake:
Listed below are all the ingredients you will need:
- fresh blueberries
- granulated sugar
- lemon juice
In a small saucepan, combine 1 cup of 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.
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
Delicious and Easy Homemade Blueberry Sauce for Cheesecake
- 2 cups fresh blueberries
- ½ cup granulated sugar
- ½ cup water
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- In a small saucepan, combine blueberries, sugar, water, and lemon juice. Heat over low-medium heat and bring to a low boil.
- Then in another small bowl, whisk the cornstarch and 2 tablespoons of water until well combined.
- Slowly mix in the cornstarch mixture into blueberry mixture, being careful not to break blueberries.
- Cook for 3-5 minutes or until thick.
- Cool completely and store in an airtight container in the refrigerator.
Barbara McGinnis says
In the ingredients 2 cups of blueberries.
In the recipe only 1 cup???
Hi Barbara, I apologize for the delayed response. There was a typo in the recipe, I’ve updated it to reflect the correct ratios. ☺️
Jane L Massott says
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.
I apologize for the delayed response. Both cups need to be added at the same time. The recipe has been updated to reflect the correct measurements and directions. ☺️
Hi Jane, I apologize for the delayed response. Great question, there was a typo on our end. The recipe has been updated to reflect the correct ratios. ☺️
This recipes says in the ingredients that you need two cups blueberries, yet the instructions say to use one cup blueberries. Which is it?
Judy Lamantia says
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