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!
Recipe summary
Flavor: The perfect balance of tart and sweet blueberry flavor with a hint of lemon.
Yield: About 2 cups.
Makes enough topping for: A standard cheesecake, a batch of mini cheesecakes, pancakes for six, 9-inch round cake filling, and more.
Similar to: Strawberry Topping for Cheesecake, Raspberry Sauce For Cheesecake
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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 - You'll need the zest and juice of one lemon for this recipe. If you'd like to make a regular blueberry topping without lemon flavor, the zest can be omitted entirely. The small amount of lemon juice will not make your topping taste lemony, and exists in the recipe to preserve the color of the sauce after cooking.
- Sugar - Granulated sugar can be substituted with brown sugar if needed.
- Cornstarch - Thickens your sauce. It can be omitted, but your sauce will turn out thin.
How to make blueberry topping
- Add blueberries, sugar, water, and cornstarch to a pan over medium heat. Zest the lemon into the pan.
- Add the juice of half of the lemon and stir to combine.
- Bring to a simmer then reduce to medium-low.
- Simmer for 5-6 minutes or until sauce thickens to the desired consistency. Remove from heat and cool before serving or storing.
Adding toppings to cheescake
Add 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.
- Traditional cheesecake - Warm, room temperature, or cold topping can be added to traditional cheesecake.
- 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.
Frequently asked questions
Yes! Thaw your blueberries before beginning the recipe. Any excess juices can go right in the pan with your blueberries.
The lemon zest can be omitted without affecting the recipe. The lemon juice doesn't add significant lemon flavor and acts as a preservative, helping the sauce maintain color after cooking as well as balancing with the sweetness of the sauce.
Yes, refrigerate your cooked sauce and any leftovers for up to 2 weeks. It also freezes well for up to 3 months.
Recommended
📖 Recipe
Lemon Blueberry Topping For Cheesecake
Ingredients
- 12 ounces (341 g) fresh blueberries
- 1 lemon
- ¼ cup (50 g) granulated sugar
- ¼ cup (57 g) water
- 1 tablespoon cornstarch
Instructions
- 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.
Equipment Recommendations
Notes
- Conversion: 12 ounces fresh blueberries = about 2.5 cups or 340 ounces
- Frozen berries?: Thaw them. Any extra juices from thawing can also go in the pan. You may need to reduce the amount of water slightly.
- Storage: 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.
- Don't like or have lemons?: Lemon zest can be omitted for a regular blueberry sauce.
Very easy and very tasty! I use this blueberry recipe for homemade Blueberry Ice Cream.
Should I refrigerate this to store?
Yes, this will keep for up to 2 weeks in a tightly sealed container in the refrigerator. You can find all storage information in the "notes" section of the recipe card!
Loved this recipe !! I substituted a 1/4 cup of a special dessert wine (Chocolate Finale Red Dessert Wine) ... very good !! Used this as a topping on my homemade New York Cheesecake.
These toppings look so yummy I just made the raspberry one to take to a ladies meeting for mini cheesecakes we are having for a treat after the meeting.