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
- 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
- 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.