Lemon Blueberry Sauce – This is an easy recipe for sweet syrup made with blueberries and lemons.
How to make this Lemon Blueberry Sauce Recipe
*Note: The full printable recipe card is at the bottom of this post.
- Add fresh blueberries to a small pot.
- Add sugar, lemon juice, lemon zest, corn starch, and salt.
- Heat until bubbling and thick.
- Add vanilla extract.
This Blueberry Syrup is great served on:
- Cheesecake
- Angelfood Cake
- Pound Cake
- Ice cream
- Pancakes
- Waffles
- French Toast
- Toasted Angel Food Cake
The toasted angel food cake might sound a little unusual. It’s tasty and really easy to do.
How to Toast Angel Food Cake
- Spray a skillet with cooking spray
- Add a couple pieces of angel food cake to the skillet
- Cook over medium heat for about 4 minutes on each side (or until brown and slightly crispy)
Try these other Easy Dessert Recipes
Watch the step by step recipe video for Lemon Blueberry Sauce below.
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Lemon Blueberry Sauce Recipe
Lemon Blueberry Sauce is a sweet syrup made with blueberries and lemons. Drizzle this over some toasted angel food cake, or use it as a fruity topping for pancakes, french toast, waffles, and more!
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Video
Ingredients
- 1 1/2 cup blueberries -fresh or frozen
- 1 large lemon -zest and juice (about 1 tsp of zest and 1 tbsp of juice)
- 1/4 cup granulated sugar
- 2 teaspoons corn starch
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
- Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
- Remove from heat and stir in the vanilla. Serve.
- Store covered in the refrigerator for up to 1 week.
Nutrition
Serving: 2.5tablespoons | Calories: 42kcal | Carbohydrates: 10g | Sodium: 36mg | Potassium: 21mg | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2.7mg | Calcium: 2mg | Iron: 0.1mg
This is a great recipe. One can also change ingredient quantities to make a thicker blueberry glaze. I personally also add a touch of black pepper to my blueberry recipes to add subtle depth to the flavor.
Can you freeze this sauce after making to have for a month or so later?
I used tapioca starch as an alternative to corn starch due to allergies and it turned out great
Perfect and so easy to make. I originally made this as a cheesecake topping, but have ended up using it on so many other things like pancakes, French toast, waffles, angel food cake, etc. Definitely a keeper!
That sounds delicious. I can’t wait to try it for me and my husband. We both love blueberry pancakes.
Do you squish the blueberries as they cook?
Loved it and so easy!
These recipes look so great Amanda! Thanks for posting light and healthy items that look delicious! I’m trying to cook healthy for my parents who both struggle with cholesterol issues, so I’ll be checking out your blog. Blessings to you!