Easy Blueberry Lemon (or Lime) Sauce

By Ann Fulton

Jump to Recipe

It’s easy to pass over “component” recipes like sauces, dressings, and other condiments in favor of recipes that produce the whole meal.  Time is always at a premium, and it can be hard enough to get dinner on the table without worrying about…blueberry sauce?  Well this easy, versatile recipe might just be reason to rethink.

When I take a few minutes to mix up a homemade vinaigrette, it often ends up doing double duty, morphing its way from salad dressing to pasta sauce or marinade for chicken.  Flavor should rule the day with a homemade condiment, and there are lots of examples of REALLY EASY DINNERS on this blog, like this satisfying pasta dish and this summery grilled chicken dinner.

The following quick-to-prepare blueberry sauce fills a similar void in the breakfast category.  Suddenly, a boring bowl of stovetop oatmeal is worth waking up for, and my kids actually ask for breakfast parfaits.  It’s awesomesauce I tell you!

This sauce is also your friend when you buy a pint of blueberries, only to open the package and find they are a wee bit squishy.  That said, this sauce may absolutely be made with frozen berries and will provide a sweet taste of summer when 70 and 80 degree days are but a distant memory.

Once you see how easy it is to whip up a batch, you might just find ways to flavor other wholesome meals.  I have mentioned a few more ideas below…but I’m also thinking overnight oats, a summer version of this Winter Porridge (or this one).  Feel free to add to the list!

Easy Blueberry Lemon (or Lime) Sauce
Easy Blueberry Lemon (or Lime) Sauce
Spoon this luscious blueberry sauce over oatmeal, yogurt, cheesecake, pancakes, vanilla ice cream, or use as a layer in a breakfast parfait. While it may be enjoyed straight from the pan, the flavors will improve as the sauce sits overnight.

Yield: approximately 1 cup
  • 2 cups fresh or frozen blueberries (one 10-ounce bag if using frozen; no need to thaw)
  • 3 tablespoons water
  • 1/4 cup (48 grams) granulated sugar*
  • 2 teaspoons freshly squeezed lemon OR lime juice plus the zest of half the lemon or lime
  1. Combine all of the ingredients in a medium saucepan. Bring to a boil over medium heat, stirring regularly.
  2. Reduce the heat to maintain a simmer, and cook, stirring regularly, until the berries have broken down and the mixture has thickened, about 10 minutes. (Note: The sauce will continue to thicken as it cools, so it should still be a little soupy at the end of the cooking time.)
  3. Serve warm, or cool and then transfer the sauce to a jar or airtight container and refrigerate until ready to use. Gently reheat if desired for use on pancakes, waffles, oatmeal, cheesecake, yogurt, etc.
  • *If you are watching your sugar consumption, you may reduce the added sugar to taste or substitute with a sweetener of choice. I like the neutral flavor of sugar here, but agave and stevia would be good options. (If using stevia, use a brand that you know you like, as some brands are cut with other ingredients that effects the taste. Also, stevia’s sweetness is quite concentrated, so a very small amount would be needed.)
  • Wild blueberries will produce a slightly thicker sauce than regular, cultivated blueberries because of the greater ratio of skin to juicy insides, but either variety works well and both taste great. If you find the sauce is a little thicker than you prefer after it cools, you may thin with water or freshly squeezed orange juice.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Nancy Bradley

    Hi Ann,
    I tried your recipe for blueberry lemon sauce today. It made a delicious topping for a cream cheese pound cake recipe that I just made.
    And I like the idea of using it in conjunction with yogurt and even oatmeal. That will be tomorrow’s experiment.
    Congrats on your new partnership with LG Health.
    That is a feather in your cap, Ann.
    Nancy Bradley

    1. Ann Post author

      Hi Nancy, The cream cheese pound cake and blueberry sauce sound like a match made in heaven. Coincidently, I made a sour cream pound cake yesterday – perhaps I need to try your variation next! Thank you for your thoughtful comment and I hope you find the sauce to be equally delicious on yogurt and oatmeal.

  2. Jean

    This looks wonderful. I do a variation of this — fresh or frozen blueberries, a pinch of salt and a shake or two of cinnamon, Bake for 45 min or so at 350 degrees. Sometimes the berries need a touch of sweetening, but it’s surprising how much that tiny bit of salt brings out their natural sweetness.

    1. Ann Post author

      Jean, Your method sounds easy and delightful – like the bottom of a blueberry crisp! Thank you for mentioning.

  3. Christie Post author

    I don’t know whether to love this more because it tastes so good or because it’s so easy to prepare! I used a bag of frozen berries and a lime that needed to be used. Nicely sweet with just a hint of the citrus flavor. Both added to the grocery list so we can enjoy again. We ate it on plain Greek yogurt…and by the spoonful!