This blueberry topping for cheesecake is delicious and takes almost 7 minutes from start to finish! You can use this homemade blueberry sauce recipe to top ice cream, pancakes or mix with yogurt, or as a filling in cakes as well.
Today I share my easy blueberry sauce that is delicious and easy to make. I’ll share mini blueberry cheesecakes soon and top them with this easy blueberry sauce.
It takes less than 10 minutes to make this topping. You can mix this sauce with yogurt, top your ice cream, pour over pancakes besides topping your cheesecake.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blueberries-I use fresh blueberries but you can use frozen blueberries as well.
- Cornstarch-I use it to make a slurry (cornstarch dissolved with little water) to thicken the sauce.
- Lemon juice-It brightens the flavor of the blueberries.
- Sugar-I use granulated sugar.
Step by step instructions
First I make a slurry by mixing cornstarch with water and set aside the bowl.
Then I place the blueberries, sugar, water and lemon juice into a medium saucepan over medium heat. I gently stir with a spoon/spatula without breaking down the blueberries. Some will naturally break down, that’s fine.
As I continue to stir, the blueberries start to release their juice and the mixture starts to thicken. I stir until it comes to a boil. This happens around after 4 minutes.
Once it boils, I lower the heat and add the slurry while stirring at the same time and continue to stir for almost 1-2 more minutes.
When the sauce coats the back of a spoon and a line is visible when you run your finger through the mixture, it means that your mixture is thick enough. You should remember that this sauce will thicken as it cools.
I hope you enjoy this simple blueberry topping for cheesecake!
If you keep the sauce on the stove longer than you should, it will be too thick but there is an easy solution. If it happens, simply add 1 tablespoon of water and stir at low heat. If needed add more water (1 tablespoon at a time). As you add water, taste the sauce and add a little bit of sugar if needed.
You can keep this sauce in a jar for up to a week in the fridge or for up to a month in the freezer.
Other blueberry recipes you may enjoy!
Other sauces you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Blueberry Topping for Cheesecake
Ingredients
- 320 grams (2 cups) blueberries
- 70 grams (⅓ cup) granulated sugar
- 2 teaspoons fresh lemon juice
- 165 grams (½ cup and 3 tablespoons) water
- 4 teaspoons cornstarch
Instructions
- Place cornstarch in a small bowl and dissolve with 3 tablespoons of water using a spoon. Set aside.
- Place the blueberries, sugar, lemon juice and ½ cup of water into a medium saucepan over medium heat and gently stir with a spoon/spatula without breaking down the blueberries. Some will naturally break down, that’s fine. Let the mixture come to a boil.
- Once it boils, lower the heat and add the cornstarch mixture. Continue to stir for 1-2 more minutes. When you place a spoon into your mixture, the sauce should coat the back of a spoon and there should be a line visible when you run your finger through the spoon. This sauce will thicken as it cools so you shouldn't wait for it to completly thicken to remove from heat.
Amanda
Delicious! Thank you!
Meymi
Hi Amanda, I’m so glad you enjoyed this blueberry sauce. Thank you for your comment!
Anne Marie Bibby
Oh my goodness so fast easy and delicious! I made a homemade cheesecake and this was AMAZING 🤩 thank you
Meymi
Hi Anne, I’m so happy to hear that you loved this cheesecake topping! Thank you for your comment!
Linda Lackey
Perfect for my cheesecake
Thank you
Meymi
Hi Linda, I’m so glad you enjoyed this recipe! Thank you for your comment!
Dori
Very easy to make, so delicious!
Meymi
Hi Dori, I’m so glad to hear you loved this recipe. Thank you for your comment!
Anna
extremely easy to make thanks to this recipe! Mixed half bueberries and half blackberries since i didn’t have the full amount of blueberries. Worked out great. The blackberries did disolve into the sauce but MMmm delicious!
Thanks so much for the recipe!
Meymi
Hi Anna, I’m so glad you loved this recipe! Thank you for your feedback!
Kimberly
Perfect except too watered down, I did use wild blueberries, not sure if that made a difference, but think I will try with 1/2 cup total including the three tbsp for the cornstarch slurry, but otherwise super easy and delicious, great recipe! Thank you!
Meymi
Hi Kimberly, I’m so glad you enjoyed it! Thank you for your feedback!
Eve
Can I make this recipe with any berries? And can I use frozen berries?
Meymi
Hi Eve, I know one of my readers made this recipe with raspberries. You can use frozen but don’t thaw before using.
David Valerga
Love the recipe. But added an extra of lemon juice.
I love it a little more tart.
Sonja Hunt
I made several fruit toppings and this is by far my favorite. Perfect!
Patsy Aebischer
This recipe for the blueberry cheesecake topping is superb!
Claudio Bertoldi
This is a perfect cheesecake topping. Easy to make and simple to adjust.
Mary Beth O'Connor
super yummy! will def make again but might half the ingredients…after i served it over the cheesecake people said ohhh this would be could on icream too!
Meymi
Hi Mary, I’m so happy to hear that you enjoyed this recipe so much. Yes, it is perfect on ice cream too! Thank you for your comment!
Helen Hathaway’
This was one of the best toppings I have made in a long time !!!
Helen
Meymi
Hi Helen, I’m so happy that you loved this topping so much! Thank you for your comment!
Judy austin
Do you let the cheesecake cool before adding the topping?
Meymi
Hi Judy, Yes, you should let the cheesecake cool.
Emily
This was very good. I added a pinch of salt and a little vanilla, which I believe almost all sweet goods need. Delicious.
Fatemah
First time I made a nice fruit topping is thanks to this recipe! I made it 3 times already, twice for cheesecake and once as a pancake topper. PERFECT!
I was wondering, if I were to reduce the sugar to say half, would this affect the recipe?
thank you so much 🙂
Meymi
Hi Fatemah, I’m thrilled to hear you loved this recipe so much! There is more than 1/2 cup water in this recipe so using half of the sugar can affect the recipe. I’d try with 50 grams (1/4 cup) of sugar. You may need to cook for a little longer. If you try, I’d love to hear your feedback! Thank you!
Lynn Goudreau
Is there something besides lemon juice I can use?
Meymi
Hi Lynn, You can use orange juice.
Steven T
This recipe was a huge hit. People thought it was heavenly.
I did actually use around 1/3rd the amount of sugar, and I added a couple extra dashes of lemon juice. For our taste buds, it ended up being perfect – nice and bright and just a bit tart, balancing out the sweetness.
The thickness/consistency was perfect, too. I think I may have just needed to cook it a little longer.
15 stars out of 10!
Meymi
Hi Steven, I’m thrilled to hear you all loved this recipe! Thank you so much for your kind comment and feedback!
Theresa
This came out perfect! Just enough sugar to be delicious, not overly sweet. I made to top my cheesecake but will use again for pancakes and crepes.
Meymi
Hi Theresa, I’m so happy to hear you loved this recipe! Thank you for your comment!
Georgia
This was perfect for my cheesecake! Flavor was awesome!
Meymi
Hi Georgia, I’m so glad you enjoyed it so much! Thank you for your comment!
Wendy
Great sauce, i made mine with wild huckleberries and it was super! I put it on mini cheesecakes and it was delicious! Thank you!
Meymi
Hi Wendy, I’m so happy to hear you loved this recipe so much! Thank you for your feedback!
Gina
This topping was absolutely delicious and I give it 5 stars. I used frozen fresh blueberries and it turned out just great. Thank you for this wonderful recipe and I will certainly use it in other ways as you have mentioned.
Celeste Eygelaar
This is the best Blueberrie topping ever. I just made it again for the 10th time.
Thank you soo much for this recipe
Meymi
Hi Celeste, Thank you so much for making my recipe again and again. This means a lot to me!
Maria Stevenson
Tastiest easiest recipe ever!!!! I like simple and this is perfectly simple!
I used frozen blueberries and worked beautifully
Thank you for the recipe
Meymi
Hi Maria, I’m thrilled to hear you enjoyed this recipe so much. Thank you for your feedback!
Vicki
Just made recipe. Tastes great on my fresh cheesecake. Substituted honey for sugar, same excellent results.
Beth
Needs more sugar and some lemon zest.
Anna Mello
Easy and delicious- just perfect! Thanks!
Meymi
Hi Anna, I’m thrilled to hear you loved this recipe! Thank you for your comment!
Sandra Johnson
I have been looking for a really good blueberry sauce and I found it 😊 Thank You!
Meymi
Hi Sandra, I’m so happy to hear that you loved this recipe so much! Thank you for your comment!
Lois
can you use flour if you don’t have corn starch
Meymi
Hi Lois, Flour will thicken it but as I only stir for 1-2 minutes after adding the cornstarch, I’m not sure if there would be enough time to take the flour flavor away. If I were testing it, this is how I would try it: As a substitute, I should have been using twice as much flour instead of cornstarch amount. Here I would use the same amount- not use twice so I’d have a few extra minutes to cook. That way there might be enough time to avoid the flour taste. If you try, I’d like to hear your feedback! Thank you!
Rose Heckathorn
Super easy to make and it is delicious! Not too sweet! Perfect with homemade cheesecake!
Meymi
Hi Rose, I’m so glad you enjoyed this recipe with your homemade cheesecake! Thank you for your comment!