A delicious addition to so many desserts, my Easy Blueberry Sauce contains just three ingredients, and is so simple to make! Add to ice cream, yoghurt, pancakes and more!
Why we love this recipe:
Fruit sauces are so simple to make and should contain very few ingredients. Making your own means you know exactly what goes into the recipe. For my Easy Blueberry Sauce, just three ingredients are required to make this delicious condiment.
Homemade berry sauces can be used in so many different ways – they can take a dessert from plain to special in no time.
Blueberries not only taste amazing, but they’re also good for you! If you cannot get fresh, you can also use frozen blueberries for this recipe.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Blueberries – use the freshest blueberries you can find. Be sure to sort through them, to make sure they are blemish free.
Lemon Juice – freshly squeezed lemon juice helps balance the flavours.
Sugar – use regular granulated white or caster sugar.
Step by Step Instructions:
- In a non-reactive saucepan on a medium heat, add all of your ingredients. Stir well.
- Bring the mixture to the boil. As the berries heat, they will release their juices. Stir to dissolve the sugar.
- Lower the heat, and simmer for 5 minutes.
- Using an immersion blender, blend the Blueberry Sauce until smooth, or your desired consistency.
Tips for Success and FAQs:
Before you start your sauce, carefully sort through your blueberries, and make sure they’re free from blemishes and that they are all fresh. Thoroughly wash and dry the blueberries.
The sauce will last for about 4-5 days in the fridge.
We have an Easy Strawberry Sauce recipe you can try!
When it comes to serving:
This sauce has many delicious uses. Add to:
- Vanilla Ice Cream;
- Top Greek Yoghurt or serve alongside a dish such as my Caramelised Yoghurt Cream;
- My Healthy Oat Pancakes instead of maple syrup;
- Swirl through Chia Pudding;
- Top a Baked Cheescake;
- Use inspiration from my Strawberry Prosecco, and use the Blueberry Sauce instead!
More delicious recipes for you to try:
Love berries as much as we do? Try some of our other favourite recipes:
- Easy Gluten-Free Blueberry Cake
- Chocolate Raspberry Tarts
- Peach, Raspberry and White Chocolate Muffins
- Chocolate Coated Strawberries
- Gluten-Free Pear and Raspberry Cake
- Individual Strawberry Meringues
- Strawberry Banana Smoothie
- Mini Meringues with Berries and Cream
This Easy Blueberry Sauce is sure to become a new favourite recipe of yours. I hope you will enjoy it, and I would love to know what you think in the comments below.
Easy Blueberry Sauce
- 2 cups (250 g) blueberries See Note 1
- 1 tbsp lemon juice See Note 2
- 1/4 cup (60 g) sugar See Note 3
- In a non-reactive saucepan on a medium heat, add all of your ingredients. Stir well. Bring the mixture to the boil. – See Note 3.As the berries heat, they will release their juices. Stir to dissolve the sugar.
- Once the mixture has come to the boil, lower the heat, and simmer for 5 minutes.
- Take the sauce off the heat, and using an immersion blender, blend the Blueberry Sauce until smooth, or your desired consistency.
- I have used fresh blueberries, but you can also use frozen.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- I have used regular granulated white sugar, but you can also use caster/superfine sugar.
- Non-reactive bowls and saucepans are stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron bowls or pans are reactive. Acidic foods, such as lemons, may discolour and take on a metallic taste if these are used.
- Please note, the nutritional information is based on the entire quantity of the sauce that this recipe makes and does not include what you may serve it with.