Easy Blueberry Sauce Recipe

Heather Dessinger

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blueberry sauce recipe

Ready to take your blueberry lemon waffles and sweet biscuits from good to spectacular? If you’ve enjoyed my strawberry sauce recipe, you’re going to fall head over heels for this sweet, syrupy blueberry version.

Made with plump blueberries and a hint of lemon, it’s infused with a delightful balance of sweet and tangy flavors that make it perfect for serving over:

Best of all, it’s ridiculously easy to make, so let’s dive in and make some blueberry magic together!

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5 from 2 votes

Easy Blueberry Sauce (Blueberry Topping Recipe)

Made with plump blueberries and a hint of lemon, this sweet blueberry sauce is perfect over cheesecake, waffles, ice cream, pound cake, yogurt and more. Makes approximately 1 cup.
Servings 8
Calories 47kcal
Author Heather Dessinger


  • Potato masher


  • 2 cups fresh blueberries (You can also use frozen blueberries that have been thawed)
  • 1 tbsp fresh lemon juice, divided
  • 3-4 tbsp honey or maple syrup (Or more to taste)
  • tsp vanilla extract (Here's how to make it)
  • pinch of salt (Approximately 1/16th tsp)
  • tsp tapioca starch
  • 1 tbsp water
  • ¼-½ lemon zest (optional)


  • If you want bright, lemony notes in your blueberry sauce, grate 1/4-1/2 tsp of lemon zest from your lemon before extracting the juice.
  • Place blueberries, 1 tablespoon of the lemon juice, honey, vanilla and salt in a medium saucepan.
  • Use a potato masher to break the blueberries into smaller pieces so that they release their juices. I like chunky sauce and they tend to break down on their own as they cook, so I only mash the blueberries in the middle of my saucepan. This releases enough liquid to get the cooking process started while leaving most of the blueberries intact. If you prefer a smoother consistency you can always mash the blueberries more after cooking.
  • Bring mixture to a boil and then reduce to low/medium heat and simmer.
  • Simmer for 10 minutes, stirring often.
  • While the blueberry mixture is simmering, mix together the tapioca starch and water to make a slurry.
  • Once the mixture has simmered for 10 minutes, stir the slurry well and then pour it in. Allow everything to continue simmering for 1-1.5 minutes to thicken the sauce. Break the blueberries into smaller pieces with the potato masher if desired.
  • Once it has thickened somewhat, remove it from heat and stir in about half of the lemon zest (if using). Use a spoon to scoop out some of the sauce and allow it to cool. Taste and add more honey or lemon zest if desired.
  • Serve warm or room temperature. It will continue to thicken as it cools. Store in an airtight container in the fridge.


Nutritional calculation does not include the pinch of salt.


Serving: 2tbsp | Calories: 47kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg

More Blueberry Goodness To Try

Gluten-Free Blueberry Muffins – Moist and cakey, these muffins are best served warm and slathered in butter.

Blueberry Crisp – Made with an irresistible crisp and a thick, syrupy blueberry filling, this crisp recipe is as easy to make as it is delicious.

blueberry sauce recipe

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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4 thoughts on “Easy Blueberry Sauce Recipe”

  1. Hello Mommypotamus, this organic tapioca starch has P65 warning, chemicals and lead exposure! Is nothing safe in this world?