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    Home » Recipes » Spices & Condiments

    Lemon Blueberry Topping for Cheesecake

    Published: Jul 29, 2021 · Modified: Jun 27, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 807 words. · About 5 minutes to read this article.

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    Lemon blueberry topping for cheesecake recipe.
    Lemon blueberry topping for cheesecake recipe.
    Lemon blueberry topping for cheesecake recipe.

    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!

    Metal spoon scooping blueberry topping from a glass jar.

    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

    Ingredients on a counter top.
    • 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.

    Cooking blueberry sauce in a pot on the stove top.

    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.

    Mini cheesecake topped with blueberry sauce on a white plate.

    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.

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    📖 Recipe

    Metal spoon scooping blueberry topping from a glass jar.
    Print Recipe
    4.56 from 43 reviews

    Lemon Blueberry Topping For Cheesecake

    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!
    Prep Time5 minutes minutes
    Cook Time10 minutes minutes
    Total Time15 minutes minutes
    Servings: 16 ounces
    Calories: 28kcal
    Author: Heather

    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

    • SS 3-Quart Saucepan
    • Microplane Zester
    • Lemon Juicer
    • Red Spoonula Set

    Notes

    • 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.

    Nutrition Estimate

    Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg
    Course: Sauce
    Cuisine: American

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    1. Kathy Fuller

      May 29, 2023 at 9:22 am

      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.

      Reply
    2. Heather Prall

      September 29, 2022 at 7:36 am

      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.

      Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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