You only need four ingredients for this delectable homemade blueberry sauce. It's perfect over pancakes, waffles, biscuits, even oatmeal!
Blueberries are the absolute best berries or fruit to cook with, don't you agree? Blueberries get extra sweet and juicy when cooked or baked, which is why we LOVE this easy blueberry sauce.
If you've never tried to make blueberry sauce from scratch, you'll be surprised to see how easy it is. Just 4 ingredients, 3 simple steps, and the tastiest sauce ever!
Related recipe: Lemon Blueberry Muffins
What kind of blueberries to use for blueberry sauce
You can use fresh or frozen blueberries for blueberry sauce. If using fresh blueberries, make sure you wash them and try to remove any stems from the berries. The last thing you want is biting into a stem while enjoying your pancakes!
Blueberry sauce is a great way to use up blueberries that are past their prime and got a little mushy. If you have just a little bit of mushy fresh blueberries, you can wash them, let them dry a little, and freeze them until you have enough to make blueberry sauce!
If using frozen store-bought blueberries, you might need to add a little more sugar because I always find packaged frozen blueberries to be more tart than fresh berries.
- 5 cups blueberries
- Â½ cup sugar (or more, to taste)
- Â½ lemon, juiced (about 1-1.5 tablespoons lemon juice. I highly recommend using fresh instead of bottled!)
- Â¾ pouch liquid pectin (4.5 tablespoons)
Step 1: Add sugar, blueberries, and lemon juice to a sauce pan, and slowly heat until boiling, stirring constantly.
Step 2: Pour in liquid pectin and stir until combined.
Step 3: Lower to a simmer and continue stirring until reaching desired consistency (mixture should coat a wooden spoon).
Step 4: Allow to cool until safe to touch and taste it. If you need to add more sugar, you can add more and re-heat the sauce to dissolve the sugar.
What does pectin do?
Pectin helps sauces and homemade jams gel, giving them a nicer texture. I use liquid pectin for this recipe because it is the easiest pectin to use. Liquid pectin comes in a pouch, and I use about Â¾ of the pouch, which turns out to be about 4.5 tablespoons.
Does pectin affect the flavor?
Pectin does not affect the flavor of this blueberry sauce! You do need some lemon juice to "activate" the pectin, so do not skip that part. If you find that the lemon juice makes the sauce too tart, you can add a little more sugar to it.
How long does homemade blueberry sauce keep?
I've stored this sauce for about 10 days in the fridge in a glass jar.
Because this is a sauce/compote and not a jam, you don't need or want it to get too thick. I used 3/4 of a pouch of liquid pectin with about 5 cups of blueberries, and it gave it a nice consistency.
How to serve blueberry sauce
This sauce is best served warm or room temperature. Here are some suggestions for things it can be served with:
- ice cream
- cheese (brie would be especially good)
- bagels and cream cheese
Related recipe: Homemade Ice Cream Cake
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
- 5 cups blueberries fresh or frozen
- ½ cup sugar
- ½ lemon juiced (1-1.5 tablespoons)
- ¾ pouch liquid pectin (4.5 tablespoons)
- Add sugar, blueberries, and lemon juice to a sauce pan, and slowly heat until boiling, stirring constantly.
- Pour in liquid pectin and stir until combined.
- Lower to a simmer and continue stirring until reaching desired consistency (mixture should coat a wooden spoon).