Blueberry Sauce with Frozen Blueberries (Easy Thick Fruit Topping for Pancakes and Desserts)
This blueberry sauce with frozen blueberries is a simple, from-scratch fruit topping made with just a handful of real ingredients. It’s naturally gluten-free, refined sugar-free, and thickened with arrowroot powder instead of cornstarch for a smooth, glossy finish. It comes together quickly on the stovetop and works great as both a breakfast topping and dessert sauce. Try it on pancakes, waffles, oatmeal, and more!
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I love that this blueberry sauce is made with super basic ingredients and comes together so fast! It isn’t overly sweet and it’s delicious on top of waffles, pancakes, and baked oatmeal. It’s also delicious as a dessert topping. My family loves it on top of cheesecake and homemade ice cream. We do try to limit our sweets overall, but when it’s time to celebrate, we enjoy from-scratch, all-natural desserts and this blueberry topping is the perfect addition! If you enjoy berry sauces, I have a great strawberry sauce and mixed berry sauce as well!
Frozen blueberries keep easily in the freezer, so it’s convenient to whip up a batch anytime. We try to keep a huge stash of frozen blueberries on hand. Every July our family heads to our local blueberry you-pick farm and pick about a years supply. Blueberries are one of the easiest things to freeze, just wash them and pop them in the freezer. If you’ve never preserved blueberries this way, give it a try, you’ll be hooked—the flavor can’t be beat! No matter what blueberries you use, you’ll love how simple and delicious this blueberry sauce is!
Table of Contents
Why You’ll Love This Blueberry Sauce Recipe
This blueberry sauce is both simple and versatile. You’ll love it because:
- It’s thickened without cornstarch
- Made with real, simple ingredients
- Ready in 20 minutes or less
- Naturally gluten-free and refined sugar-free
- Can be made ahead and stored in the freezer
What You’ll Need to Make This Blueberry Sauce with Frozen Berries
Ingredients
Frozen Blueberries- Frozen berries break down quickly when heated and work great for this sauce. Quality matters—purchase the best-tasting berries you can source. For the tastiest berries that can’t be beat—freeze some blueberries when they are in-season.
Lemon Juice- Adds brightness to the sauce. You can use bottled or fresh squeezed.
Coconut Sugar- A great sweetener that’s less processed and gives a rich flavor to the sauce.
Arrowroot Powder- This will help thicken the sauce and it creates a glossy, smooth finish. Naturally gluten-free and grain-free.
Equipment Needed
How to Make Blueberry Sauce (Step-by-Step)
1. Heat the blueberries
Add frozen blueberries and 1/4 cup of water to a small-medium size saucepan. Place over medium-high heat and bring to a gentle boil. As the blueberries heat, they will begin to release their juices and soften.
2. Add the coconut sugar and lemon juice
After the blueberries have mostly thawed, add the coconut sugar and lemon juice. Reduce the heat to medium and let the mixture simmer gently, stirring occasionally, for about 5 minutes.
•For a chunkier sauce: Stir carefully and try not to crush the blueberries. Leave some whole.
•For a smoother sauce, mash the blueberries as you stir or use an immersion blender before adding the arrowroot slurry.
3. Make the arrowroot slurry
In a small bowl or glass, mix the arrowroot powder with cold water until smooth.
For a thicker sauce use 2 tablespoons of arrowroot powder.
4. Thicken the sauce
Reduce heat to low. Slowly pour the slurry into the blueberry mixture while stirring constantly.
The sauce will begin to thicken immediately.
5. Finish cooking
Continue stirring for another 1-2 minutes until the sauce becomes thick and glossy. Notice how the sauce goes from slightly cloudy right after adding the slurry to clear and glossy once it’s fully cooked.
Keep in mind that the sauce will thicken more as it cools.
Remove from heat and let it cool slightly. Your blueberry sauce is now ready to enjoy!
Tips for the Best Blueberry Sauce
- Mix arrowroot with cold water to make a slurry before adding it to the blueberry mixture
- Don’t boil after adding the arrowroot slurry (keep the heat low)
- Taste and adjust sweetness before adding the arrowroot thickener.
- Remember that the sauce continues to thicken as it cools
- For a slightly chunky sauce: stir carefully and keep the berries mostly whole
- For a smoother sauce, mash the berries as you’re cooking or use an immersion blender before adding arrowroot thickener
How to Use Blueberry Sauce
This blueberry sauce is versatile and works great in both breakfast and dessert recipes. If you enjoy homemade fruit toppings, you may also like my strawberry sauce or mixed berry sauce for even more easy from-scratch options.
Breakfast Ideas:
- Top pancakes
- Spoon over waffles
- Pour over French toast
- Stir into oatmeal
- Swirl into yogurt bowls
- Layer into breakfast parfaits
Dessert Ideas:
- Great for topping cheesecakes
- Spoon over vanilla ice cream
- Drizzle over pound cake
- Use as a filling in crepes
Storage Instructions
Refrigerator: Store in an airtight container for 4-5 days.
Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Warm on the stovetop or in the microwave.
Blueberry Sauce with Frozen Blueberries
Equipment
- Saucepan
Ingredients
For the blueberry sauce:
- 4 cups frozen blueberries
- 1/4 cup water
- 1/4 cup coconut sugar
- 1 teaspoon lemon juice
For the arrowroot slurry:
- 1 tablespoon arrowroot powder 2 T. for a thicker sauce
- 1/4 cup cold water
Instructions
Heat blueberries
- Add frozen blueberries and 1/4 cup water to a saucepan. Bring to a gentle boil over medium-high heat.
Simmer
- Reduce heat to medium and simmer for 5 minutes, until blueberries are thawed and beginning to break down.
Add sweetener
- Stir in coconut sugar and lemon juice. Simmer for another 5 minutes.
Make slurry
- In a small bowl, whisk arrowroot powder with cold water until smooth.
Thicken sauce
- Reduce heat to low. Slowly pour in slurry while stirring constantly. Cook for about 1 minute, until thick and glossy.
Remove from heat
- Take off heat immediately. Do not boil after adding arrowroot.
Notes
Reheat gently on the stovetop or microwave.
Can be frozen for up to 3 months.
Looking for more homemade fruit toppings? Try my strawberry sauce or mixed berry sauce for more delicious from-scratch options. They’re both easy homemade fruit toppings made with simple ingredients.
How to Make Blueberry Sauce with Frozen Blueberries Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes. Fresh blueberries will work, although you may need to add a little extra water and cook them a bit longer.
Can I make this blueberry sauce without arrowroot powder?
Yes, but the sauce will be thinner. Try cooking it longer to reduce and thicken it.
Can I reduce the coconut sugar?
Yes. You can reduce the sugar or omit it completely.
Does the sauce get thicker as it cools?
Yes. Arrowroot continues to set as it cools, so the sauce will be thicker after being chilled.
