Transform fresh or frozen berries into the yummiest Blueberry Sauce to top oatmeal, pancakes, and yogurt. It’s ready in about 15 minutes and can even be frozen for easy meal prep!
Blueberry Sauce
I’ve always loved using fruit sauces as dips and toppings for food I make for my family, and this blueberry version is one of our very favorites. You can use fresh or frozen blueberries according to what you have on hand, and it can be paired with yogurt, oatmeal, pancakes, waffles, and more as a nutrient-rich option.
It’s great if you’re out of maple syrup or want an added-sugar-free option, and just tastes so good. It also stores really well in the refrigerator or freezer, so you can be sure you won’t waste what you make.
(You may also like my Blueberry Chia Jam.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this easy fruit sauce to share with the family.
- Blueberries: You can use fresh or frozen blueberries, regular or wild blueberries. All of the options work similarly. I usually use frozen berries to keep the cost down unless it’s high blueberry season in the summer and the fresh berries are more affordably priced.
- Apple juice (or orange juice): A little juice helps balance the natural sweetness in the berries and ensures the berries can start cooking without scorching the bottom of the pan.
- Honey (or maple syrup, optional): Once the berries simmer into a thick mixture, you can sweeten it to taste (optional).
Step-by-Step Instructions
Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
- Add berries to small pot placed over low heat with the juice. Bring to a simmer and cook, stirring occasionally and pressing on the berries with the back of a silicone or wood spoon to release their juices.
- Taste and add honey or maple syrup to sweeten if desired. Let cool at least slightly and serve.
- Optionally, you can blend smooth in the blender. Or just store in a jar or container in the fridge until you’re ready to use.
- Serve warm or cold.
How to Store
Store it in the fridge in small airtight containers for up to 5 days.
Freeze small portions in an ice cube tray, then transfer the cubes to a freezer bag. Freeze for up to 3 months. Thaw one or two cubes at a time in a small airtight container in the fridge overnight before you plan to serve.
Recipes to Use with Blueberry Sauce
I love to pair this sauce with plain oatmeal and yogurt, but it’s also great as a dip or topping with the recipes below.
With the most delicious fresh lemon flavor and a distinctly fluffy texture, these Ricotta Pancakes are a perfect family breakfast to share—on a holiday or any day.
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With the most delicious fluffy texture and protein from Greek yogurt, these Greek Yogurt Pancakes are a breakfast win. You can add any fruit you like to the batter, too!
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You can easily double (or triple!) the recipe to make more servings. It uses a 1 to 1 ratio of yogurt to applesauce so you can easily scale it up. Mix these up the night before you plan to serve them.
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This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.
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Make a batch of the easiest Banana Ice Cream to share with the kids with just two ingredients and the creamiest texture! It takes about 5 minutes, there are easy ways to customize it for your preferences, and it is just so good.
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This Easy Vanilla Cake is egg-free, dairy-free, and SO darn delicious. It’s lower in sugar but delivers on classic vanilla cake flavor and texture you expect.
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Best Tips for Success
Related Recipes
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If using fresh berries, wash and dry the berries. Remove any stems as needed.
Add berries to small pot placed over low heat with the juice. Bring to a simmer and cook, stirring occasionally and pressing on the berries with the back of a silicone or wood spoon to release their juices, for about 16-18 minutes. The mixture will start to thicken.
Taste and add honey or maple syrup to sweeten if desired. Let cool at least slightly and serve.
(Optionally, you can blend smooth in the blender.)
Serve warm or cold.
- Store it in the fridge in small airtight containers for up to 5 days.
- Freeze small portions in an ice cube tray, then transfer the cubes to a freezer bag. Freeze for up to 3 months. Thaw one or two cubes at a time in a small airtight container in the fridge overnight before you plan to serve.
- Use in place of maple syrup with waffles or pancakes.
- Sweeten to taste as desired.
- Mash the berries gently with the back of a wooden spoon or with a potato masher as they cook to release the juices and make a thick sauce texture.
- Use fresh or frozen blueberries. Use regular or wild blueberries.
- Serve over Blueberry Yogurt Cake, Greek Yogurt Pancakes or Ricotta Pancakes. Stir into plain yogurt to make Blueberry Yogurt. Drizzle over Mango Sorbet or Banana Ice Cream. Add to a bowl of oatmeal.
Serving: 0.25cup, Calories: 46kcal, Carbohydrates: 12g, Protein: 1g, Fat: 0.2g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.03g, Sodium: 2mg, Potassium: 129mg, Fiber: 1g, Sugar: 9g, Vitamin A: 9IU, Vitamin C: 43mg, Calcium: 13mg, Iron: 0.3mg
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