You only need four ingredients for this delectable homemade blueberry sauce that’s perfect over pancakes, waffles, biscuits, and more.

Years ago, while attending a close friend’s wedding in North Carolina, I had one of the greatest breakfasts of my life at a cafe called Tupelo Honey. The “starter” of that breakfast was a tender and flaky biscuit served with butter, honey, and a fresh blueberry compote.

For years and years, I’ve thought about that biscuit and accompanying blueberry sauce. This week, I finally decided to make it for myself. I’d accumulated a few cups of blueberries in my freezer, and I thought this would be the perfect way to use them.

I’d never attempted to make jams or fruit sauces before, and I was pleasantly surprised at how easy it was. This is literally impossible to mess up, yet it tastes like an absolute delicacy.

This is the perfect recipe to make if you have a lot of blueberries you want to use up. It’s also a great way to salvage “imperfect” blueberries that may be getting a little overripe, or aren’t very sweet on their own.

You can make a small batch or large — just adjust the ratios accordingly.

Blueberry Sauce Ingredients:

That’s it! You can also use dry pectin in this recipe, but liquid is what I had on hand. And it’s seriously foolproof. You open the pouch and dump it in!

Because this is a sauce/compote and not a jam, you don’t need or want it to get too thick. I used 3/4 of a pouch of liquid pectin with about 5 cups of blueberries, and it gave it a nice consistency.

How to Serve Blueberry Sauce:

This sauce is best served warm or room temperature. Here are some suggestions for things it can be served with.

  • pancakes
  • waffles
  • muffins
  • biscuits
  • ice cream
  • cheesecake
  • cheese (brie would be especially good)
  • bagels and cream cheese
Servings: 10 people

Blueberry Sauce

A simple, delicious sauce made with fresh blueberries, sugar, lemon juice, and pectin.


  • 5 c blueberries
  • 1/2 c sugar
  • 1/2 lemon, juiced
  • 3/4 pouch liquid pectin


  • Add sugar and blueberries to a sauce pan, and slowly heat until boiling, stirring constantly.
  • Add fresh lemon juice.
  • Pour in liquid pectin and stir until combined.
  • Lower to a simmer and continue stirring until reaching desired consistency (mixture should coat a wooden spoon).


You can easily increase or decrease this recipe depending on the amount of blueberries you have on hand. You can also adjust the sweetness if you like your sauce more or less sweet or tart. Simply taste it after adding the sugar/lemon juice and add more if desired. The pectin will not affect the taste.

Nutrition Facts

Calories 82kcal (4%)Carbohydrates 21g (7%)Protein 1g (2%)Fat 1g (2%)Saturated Fat 1g (6%)Sodium 1mgPotassium 64mg (2%)Fiber 2g (8%)Sugar 17g (19%)Vitamin A 40IU (1%)Vitamin C 10mg (12%)Calcium 6mg (1%)Iron 1mg (6%)
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