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!
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.
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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.