Lemon blueberry topping is the perfect sauce for a slice of cheesecake, stack of pancakes, or bowl of ice cream. Made with fresh blueberries and lemon on the stove top in just a few minutes - it's easier than you think!
Just made a batch of mini cheesecakes and looking for the perfect topping? Give this lemon blueberry sauce a try! This topping is filled with sweet and tart blueberry flavor. Plenty of lemon zest adds a bright, citrusy flavor that makes it perfect for summer!
The best part about this blueberry sauce is that it comes together in just a few minutes on the stovetop. All you need are some fresh blueberries, a lemon, cornstarch, and a bit of granulated sugar.
Plus, this blueberry topping can be used for more than cheesecake. Try spooning it over a batch of Saturday morning pancakes, pound cake, angel food cake, waffles, or even your morning yogurt.
Ingredients and substitutions
- Fresh blueberries - Fresh or frozen blueberries can be used in this recipe. No need to drain off any juices from your frozen blueberries - it can all go straight in the pan.
- Lemon - I highly recommend using one fresh lemon for this recipe. You'll need the zest and the juice. Bottled juice doesn't have the fresh, bright flavor from squeezing a fresh lemon. Plus, most of the lemon flavor is found in the zest itself. If you'd like to make a regular blueberry topping, the zest can be omitted entirely. The small amount of lemon juice will not make your topping taste lemony.
- Sugar - Granulated sugar can be substituted with brown sugar if needed.
- Cornstarch - Needed in this recipe to thicken your sauce. It can be omitted, but your sauce will turn out thin.
Prepping fresh blueberries
Before starting your sauce, you'll want to clean your fresh blueberries.
Place a bowl in your sink and fill with a 3:1 solution of water and white vinegar. Add your berries to a colander and dip it into the water bath. Gently shake the blueberries around to clean off any excess dirt or debris.
Lift the colander out of the bowl and give them a gentle rinse under cold water. Spread your blueberries onto a layer of paper towels and check for any remaining stems, dried leaves, or wrinkled/old berries you don't want to go in your sauce.
Can I use frozen blueberries?
Yes, frozen blueberries will work in this recipe. If blueberries are not currently in season, frozen may be your best bet.
Thaw your blueberries before beginning the recipe. Any excess juices can go right in the pan with your blueberries.
Ways to use blueberry topping
This lemon blueberry topping can be used on more than just cheesecake! Here are a few of my favorite uses:
- Pancake topping (recipe: fluffy buttermilk pancakes)
- Ice cream topping (recipe: how to make no churn ice cream)
- Waffle topping
- Pound cake topping
- Stir into vanilla yogurt
- Stir into oatmeal
- Blend into a homemade milkshake
When to add topping to cheesecake
For any cheesecake, I recommend adding toppings just before serving for best visual appeal. If preparing ahead, topping can be added 2 to 4 hours beforehand and stored in the refrigerator until ready to serve.
- For topping traditional cheesecake - Warm, room temperature, or cold topping can be added to traditional cheesecake.
- For topping no-bake cheesecake - Room temperature or cold topping can be added to no-bake cheesecake. Since no-bake cheesecake is made with whipped cream, warm toppings will cause it to wilt and melt.
Lemon Blueberry Topping For Cheesecake
- 12 ounces (341 g) fresh blueberries
- 1 lemon
- ¼ cup (50 g) granulated sugar
- ¼ cup (57 g) water
- 1 tablespoon cornstarch
- In a saucepan over medium heat, add blueberries, granulated sugar, water, and cornstarch. Zest the lemon into the pan, then slice in half and juice into the pan. Stir to fully combine.
- Bring to a simmer and reduce heat to medium-low. Cook for about 5-6 minutes, or until sauce thickens to desired consistency. Sauce should look glossy.
- Remove from heat and allow to cool slightly before serving or transferring to a container to store.
- 12 ounces fresh blueberries = about 2.5 cups or 340 ounces
- Frozen, thawed blueberries can be substituted. Any extra juices from thawing can also go in the pan. You may need to reduce the amount of water slightly.
- Blueberry sauce will keep in a sealed container in the refrigerator for up to two weeks, or in the freezer for up to 3 months.
- Lemon zest can be omitted for a regular blueberry sauce.