This 5-ingredient Blueberry Sauce is outstanding over waffles, pancakes, cheesecake, or ice cream — and it’s incredibly simple to make.
I’ve been making this blueberry sauce for years and use it regularly on pancakes and waffles. It’s especially delicious with blueberry pancakes and is far superior to canned pie filling. The bright, slightly tangy note from the orange juice concentrate balances the sweetness so the berry flavor really stands out.
Recently I served this sauce over a store-bought cheesecake and it transformed it — much better than canned filling. If you prefer, use fresh blueberries when they’re in season, but frozen berries work perfectly and are much more economical most of the year.
This sauce has a glossy finish and a bright flavor thanks to the orange juice. It isn’t cloyingly sweet, so it pairs well with creamy desserts or buttery breakfast breads.
Try this blueberry topping on:
- Waffles
- Swedish pancakes
- Oatmeal pancakes
- Cheesecake
- Diner-style pancakes
- Oatmeal waffles
- French vanilla ice cream
Blueberry Sauce Recipe
Blueberry Sauce
Pin Recipe
Equipment
- Spatula
- 2-quart saucepan with lid
Ingredients
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1/2 cup water (or more as needed)
- 1/4 cup frozen orange juice concentrate, thawed
- 2 cups blueberries (fresh or frozen)
Instructions
- In a large saucepan, whisk together the sugar and cornstarch. Add the 1/2 cup water and the thawed orange juice concentrate, stirring until smooth.
- Add the blueberries and heat over medium, stirring often. Bring the mixture to a boil, then boil for 2 minutes while stirring constantly until the sauce is thick and clear. If the sauce becomes too thick, stir in additional water a tablespoon at a time until you reach the desired consistency.
Notes
- Makes about 2 cups.