Lemon Blueberry Sauce

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Lemon Blueberry Sauce  – This is an easy recipe for sweet syrup made with blueberries and lemons.

Lemon Blueberry Sauce Recipe poured over angel food cake on a plate


How to make this Lemon Blueberry Sauce Recipe

*Note:  The full printable recipe card is at the bottom of this post.

  • Add fresh blueberries to a small pot.
  • Add sugar, lemon juice, lemon zest, corn starch, and salt.

pot of fresh blueberries, sugar, lemon juice, lemon zest, corn starch, and salt for blueberry sauce

  • Heat until bubbling and thick.
  • Add vanilla extract.

Pot of warm blueberry syrup with vanilla extract about to be added in.

This Blueberry Syrup is great served on:

  • Cheesecake
  • Angelfood Cake
  • Pound Cake
  • Ice cream
  • Pancakes
  • Waffles
  • French Toast
  • Toasted Angel Food Cake

The toasted angel food cake might sound a little unusual.  It’s tasty and really easy to do.

How to Toast Angel Food Cake

  • Spray a skillet with cooking spray
  • Add a couple pieces of angel food cake to the skillet
  • Cook over medium heat for about 4 minutes on each side (or until brown and slightly crispy)

Blueberry Syrup on angel food cake on a plate

Try these other Easy Dessert Recipes

Watch the step by step recipe video for Lemon Blueberry Sauce below.

Find more of my recipes on TikTok

Lemon Blueberry Sauce poured over a slice of angel food cake

Lemon Blueberry Sauce Recipe

5 from 5 votes
Lemon Blueberry Sauce is a sweet syrup made with blueberries and lemons. Drizzle this over some toasted angel food cake, or use it as a fruity topping for pancakes, french toast, waffles, and more!
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes


Servings 8 servings
Calories 42 kcal


  • 1 1/2 cup blueberries -fresh or frozen
  • 1 large lemon -zest and juice (about 1 tsp of zest and 1 tbsp of juice)
  • 1/4 cup granulated sugar
  • 2 teaspoons corn starch
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract


  • In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
  • Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
  • Remove from heat and stir in the vanilla. Serve.
  • Store covered in the refrigerator for up to 1 week.


Serving: 2.5tablespoons | Calories: 42kcal | Carbohydrates: 10g | Sodium: 36mg | Potassium: 21mg | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2.7mg | Calcium: 2mg | Iron: 0.1mg
Course Breakfast, brunch, Condiments & Sauces, Dessert
Keyword blueberry syrup, lemon blueberry syrup recipe, syrup
Cuisine American
Author Amanda Finks
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  1. 5 stars
    This is a great recipe. One can also change ingredient quantities to make a thicker blueberry glaze. I personally also add a touch of black pepper to my blueberry recipes to add subtle depth to the flavor.

  2. 5 stars
    Perfect and so easy to make. I originally made this as a cheesecake topping, but have ended up using it on so many other things like pancakes, French toast, waffles, angel food cake, etc. Definitely a keeper!

  3. 5 stars
    These recipes look so great Amanda! Thanks for posting light and healthy items that look delicious! I’m trying to cook healthy for my parents who both struggle with cholesterol issues, so I’ll be checking out your blog. Blessings to you!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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