Blueberry Sauce

Blueberry Sauce


"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."


15 m servings 119 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
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  1. 757 Ratings


The secret to this recipe is to not serve it right away! I tasted it on the stove when done and thought too much OJ. I served breakfast about an hour later and reheated the syrup and the flavor ...

This was delicious. Made for a neighborhood waffle party and it was devoured. Wouldn't change a thing except to make it a couple of days before so the flavors have a chance to marry. Wonderfu...

Okay, I originally rated this a 4 but when I tasted it 2 days later it was amazing. Very orangy in the beginning but flavors really blended. Used frozen blueberries, strawberries, and rasberries...

First of all, I substituted splenda for the white sugar to make it a little bit more healthy. This sauce is great on just about everything, but my personal favorite is whole-wheat buttermilk pa...

This has become a staple at my house. We make it almost every weekend to put over waffles or pancakes. I do use frozen blueberries when I can't get fresh. Do not freeze this recipe, it will t...

Absolutely wonderful...I made a few minor changes...I only used 3/4 cup orange juice,(and added 1/4 cup water to make a total of 1 cup) because the juice I used is quite strong(Tropicana)and I o...

The almond flavor enhances the blueberry flavor--amazing! I like about a tablespoon less corn starch. I have also made this recipe with lemonade instead of orange juice.

This was not my favorite and I know I would have liked it even less had I followed directions exactly. Looking over the recipe, it appeared the blueberry flavor was going to be lost in orange, ...

This turned out perfectly! I doubled the recipe and served it after a dinner party over basic cheesecake. It is the perfect consistency and DELICIOUS! I used frozen wild blueberries. YUM! I...