Blueberry sauce

Blueberry sauce in a bowl.

Blueberry sauce in a bowl.

Berries are more accessible these days. I remember they used to be very expensive in Singapore. But with offers from NTUC or Cold Storage I can get blueberries or strawberries to use in all sorts of concoctions. When there was a recent offer at NTUC I bought some packs to try making blueberry sauce. It’s kind of jam-my but I love that it has whole blueberries in it.

Blueberry sauce on a pancake.

Blueberry sauce on a pancake.

It’s yummy with pancakes. You can try it with a recipe I posted some time back.

I also came across something called a Berry Fool and it looked so scrumptious. It’s made with layers of cream, blueberry and strawberry sauce in a glass so the different layers can be seen. I thought I’d make my own with the one-ingredient ice-cream recipe rather than cream, which sounded so decadent.

One layer of ice-cream, topped by blueberry sauce, another layer of ice-cream, honey, more ice-cream and sprinkles, chocolate chips on top. Just as sinful probably!

The recipe is really simple, and you can make more than you need for any occasion. You can choose to use the recipe from but I’ve used this other recipe because I want it more gel-like, hence the cornstarch. You can do the same for strawberries.


Blueberries in a glass of ice-cream.

Blueberries in a glass of ice-cream.Blueberryies in a glass of ice-cream.

  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)


  1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  4. Remove from heat and gently stir in vanilla and lemon zest.


  • The amount of sugar that you use will depend on the sweetness of your berries, simply adjust the amount to suite your taste.
  • If this sauce is too thick for you, slowly add in water until you reach the desired consistency.
  • No lemons on hand? This homemade blueberry sauce recipe tastes really great with orange juice and zest.

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