This simple recipe for homemade Blueberry Sauce is quick and easy to make from fresh or frozen blueberries and 4 basic ingredients. It so delicious with intense blueberry flavor and you can use it in so many applications. My favorite way to use this blueberry topping is on top of cheesecake, and it is also great as a filling for cakes, cupcakes and to serve over ice cream. It is very beautiful with its deep violet color. If you love making berry sauces, check out my Raspberry Filling as well!
WHY THIS RECIPE WORKS
- Quick and easy to make - you only need 4 simple ingredients plus water to make this delicious topping and it is ready in less than 15 minutes.
- Make ahead recipe - you can make this blueberry filling up to a week in advance of using in your desserts.
- Perfectly sweet and tangy flavor - this filling has the perfect balance of tartness and sweetness thanks to a bit of lemon juice that brightens the blueberry flavor.
- Versatile blueberry sauce - I like to have it on hand to serve at brunch or breakfast alongside pancakes and to stir into my yogurt or oatmeal.
INGREDIENTS FOR BLUEBERRY SAUCE
- Blueberries - you can use fresh or frozen blueberries. Both will work in this recipe.
- Sugar - simple white granulated sugar helps thicken and sweeten the filling. Blueberries are already quite sweet.
- Lemon juice - blueberries really benefit from some tartness since they are mostly sweet and lack acidity. Lemon juice adds a tanginess that brightens the flavor. Without it, the filling can taste a bit flat as though it is missing something.
- Corn starch - this is the thickener that will ultimate set the filling into a nice glossy and spoonable consistency.
- Water - blending the cornstarch in water to create a "slurry" before adding it to the berries and sugar will help it disperse evenly so that you don't get clumps in the filling.
STEP BY STEP INSTRUCTIONS
- STEP 1). Cook down the blueberries. Combine blueberries, granulated sugar and lemon juice together in a small saucepan or saucier over medium heat. Cook for 5-8 minutes stirring often until the berries are thawed and they release their vibrant juices.
- STEP 2). Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the berries have broken down a bit and are simmering, add the cornstarch mixture and stir it in.
- STEP 3). Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
- STEP 4). Cool. Pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.
HOW TO USE BLUEBERRY TOPPING
This recipe makes about 1 cup (237ml) of blueberry sauce which is the perfect amount to top an 8 or 9-inch cheesecake. You can easily double or triple the recipe amounts to make more for a larger cake. Here are more uses and recipes to include this delicious sauce:
- topping over vanilla ice cream
- filling for pastries and crepes
- topping for pancakes and waffles
- stirred into yogurt and oatmeal
- Swiss Roll Cake (as a filling with the cream)
- Strawberry Shortcake Cupcakes (with blueberry filling)
- Perfect Vanilla Cheesecake (as a topping)
- Lemon Cheesecake (as a topping instead of the lemon curd)
- Lemon Pistachio Cake (swirled over the frosting)
- White Chocolate Raspberry Cake (as a filling instead of this raspberry filling)
RECIPE FAQ
To use blueberry sauce between cake layers, you need to make a buttercream "dam" which is a border that keeps the filling in place so it doesn't squeeze out the sides and show through the frosting. To do this, fill a piping bag fitted with a large round tip (or cut about ¾ inch off the tip of a ziptop bag without a piping tip) then pipe a thick amount of buttercream around the the edge of the cake to cover the perimeter. Then, spread the blueberry sauce within the border.
Yes! You can use this filling in place of the strawberry compote in my Strawberry Shortcake Cupcakes, or also try it with my Best Vanilla Cupcakes, Triple Chocolate Cupcakes, or replace the mousse in my Mocha Chocolate Mousse Cupcakes.
You can keep this blueberry sauce in an airtight container in the fridge for up to 2 weeks.
Look for more filling ideas?
Try out these delicious recipes:
Baking with blueberries
Here are some of my latest blueberry recipes:
Video
Blueberry Sauce Topping
Ingredients
- 1 ½ cups (200g) frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (15ml) water
- 2 teaspoon (6g) cornstarch
Instructions
- Cook down the blueberries. Combine blueberries, granulated sugar and lemon juice together in a small saucepan or saucier over medium heat. Cook for 5-8 minutes stirring often until the berries are thawed and they release their vibrant juices.
- Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the berries have broken down a bit and are simmering, add the cornstarch mixture and stir it in.
- Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
- Cool. Immediately pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.
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