Made with just three ingredients and ready in less than 15 minutes, this 3-ingredient blueberry sauce is the perfect way to enjoy and preserve the sweet taste of summer blueberries. Use it for topping for ice cream, pancakes, yogurt parfaits, and more.
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My refrigerator is home to an abundance of homemade condiments at any given time, including BBQ sauce, quick pickles, and of course, at least one jar of something sweet, like this easy blueberry sauce. I love that it's ready in minutes, and keeps well for a couple of weeks, so it's ready to be stirred into Greek yogurt, drizzled over ice cream, or spooned over fluffy buttermilk pancakes at a moment's notice.
Why You'll Love This Recipe
- It's a versatile sauce recipe that can be used in both sweet and savory dishes.
- It's ready in just 15 minutes.
- You can make it in advance and it's a great gift for friends.
Ingredients and Substitutions
- Blueberries--You can use fresh or frozen blueberries for this recipe. No need to thaw blueberries, if using frozen.
- Lemon--You should get about 3 tablespoons of juice and 1 tablespoon of zest from an average-sized lemon.
- Sugar--This blueberry sauce recipe uses just enough sugar to make the sauce lightly sweetened, but not overly sweet. If you prefer a sweeter sauce, stir in extra sugar, 1 teaspoon at a time.
How to Make Lemon Blueberry Sauce
1. Combine 2 cups of the blueberries with the lemon zest and juice, sugar, and water. Bring to a simmer and cook until slightly thickened.
2. Remove from the heat and stir in the remaining blueberries.
FAQs
Yes, it will freeze well. Spoon the sauce into a resealable bag or freezer safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before using.
Yes. You can use frozen blueberries and there's no need to thaw them before adding them to the pot, however, the cooking time may be a couple minutes longer.
How to Use Blueberry Lemon Sauce
This sweet blueberry sauce has an abundance of uses. Feel free to get creative and try it in both sweet and savory dishes, and let me know in a comment below your favorite ways to enjoy it. Here are a few suggestions to get you started:
- Drizzle it over cheesecake or ice cream
- Layer it with Greek yogurt and granola to create a breakfast (or dessert) parfait
- Mix it into overnight oats for an easy breakfast
- Spoon it over grilled salmon
- Use it as a dip for your Blackstone Monte Cristo
- Spoon it over pancakes or waffles
- Stuff it into a blueberry pudgy pie
Tips and Troubleshooting
- Use a microplane for zesting your lemon so that you don't have any large pieces of lemon zest in the finished sauce.
- The blueberries will stain wooden spoons, so if you prefer to keep everything stain-free, use a silicone spatula or metal spoon for stirring.
- The lemon blueberry sauce will thicken slightly as it cools, however, it is a fairly thin sauce, with a consistency similar to syrup.
- Store the sauce in a sealed container or jar in the fridge for up to 2 weeks.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
More Berry Recipes You'll Love
Recipe
3-Ingredient Blueberry Sauce
Equipment
Ingredients
- 3 cups blueberries divided
- ⅓ cup granulated sugar
- ⅓ cup water
- Zest and juice of 1 lemon
Instructions
- In a medium saucepan, combine 2 cups of blueberries, sugar, water, and the lemon zest and juice.
- Bring to a boil over medium heat, then reduce the heat to maintain a steady simmer. Cook until the berries have burst and the sauce begins to thicken, 8 to 10 minutes.
- Remove from the heat and stir in the remaining 1 cup of blueberries. Cool before using.
Notes
- Zesting--Use a microplane for zesting your lemon so that you don't have any large pieces of lemon zest in the finished sauce.
- Avoid stains--The blueberries will stain wooden spoons, so if you prefer to keep everything stain-free, use a silicone spatula or metal spoon for stirring.
- Consistency--The lemon blueberry sauce will thicken slightly as it cools, however, it is a fairly thin sauce, with a consistency similar to syrup.
- Storage--Store the sauce in a sealed container or jar in the fridge for up to 2 weeks.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
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