Blueberry Topping For Cheesecake

This blueberry topping for cheesecake couldn’t be simpler and is made on the stovetop. Made with just a few simple ingredients, and is ready in about 10 minutes this blueberry sauce is perfect topping for spooning over a big slice of cheesecake.​

Listen, a slice of cheesecake on its own is just amazing isn’t it? Nothing wrong with a creamy slice, maybe a little whipped cream on top, and a buttery graham cracker crust underneath. That’s all well and good, friend.

But how do you take it to the next level to make your guests lose their minds? Spoon on some homemade blueberry topping. I made this topping for my lemon blueberry cheesecake and my no bake blueberry cream cheese pie. It’s just so good to not share as a recipe of its own!

None of that weird can of blueberry sauce with a weird gel-like consistency. This blueberry topping blows that stuff out of the water. 

And the best part is this easy blueberry sauce recipe is made with just 5 ingredients and is made on the stovetop in minutes. It’s a perfect topping for desserts to make during blueberry season.

Why This Recipe Works

• Is made in just minutes on the stovetop
• Simple blueberry sauce that can be used for lots of desserts
• Easiest way to use up those fresh blueberries during the summer!

Ingredients Needed

• Water
• Lemon juice – Fresh lemon juice is best but bottled lemon juice will work in a pinch!
• Cornstarch – Used to thicken the sauce.
• Blueberries – I used fresh berries, but frozen berries could work too. 
• Granulated sugar

How To Make Blueberry Topping

In a small bowl, whisk together the water, lemon juice and cornstarch. 

Add the cornstarch mixture to a medium saucepan, along with the blueberries and sugar. 

Cook over medium heat, stirring occasionally allowing the mixture to come to a low boil, then reduce heat to a medium-low heat and let the  mixture simmer and cook down, until thickened. 

Remove from heat and allow to cool completely . Store in a covered container in the refrigerator until ready to use.

​How To Use This Topping

This possibilities are endless for this blueberry syrup. I love spooning it over the top of the cheesecake before serving, like my vanilla cheesecake. Or you can use on my no bake cheesecake too! I used this with my lemon blueberry cheesecake recipe. But it would be delicious served on the side with my lemon cheesecake.

But this topping can go beyond cheesecake! Try spooning over a scoop of vanilla ice cream. Or with a slice of angel food cake, sour cream pound cake, or my lemon pound cake. I’ve used it to make these delicious blueberry turnovers as well!

And then again you cant go wrong serving with a big stack of pancakes or French toast. It’s delicious on my Greek yogurt pancakes!

Recipe Variations

• Add lemon zest – For a bit more lemon flavor, try adding a teaspoon of lemon zest.
• Swap with orange juice – Instead of lemon juice try squeezing a fresh orange into the blueberry mixture.
• Use a combination of berries – You can always try using a a mixture of berries like raspberries and strawberries with the blueberries.

Storage Instructions

You can store this blueberry sauce in an airtight container in the fridge for up to a week.

You can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.

Recipe FAQS

More Recipes To Try!

If you love toppings for your cheesecake, then be sure to try my strawberry topping for cheesecake. I spooned it over for my strawberry cheesecake recipe with a Golden Oreo crust. It’s wonderful in the summer time!

And if you’re craving more blueberries, then check out my easy lemon blueberry bread!

Blueberry Topping For Cheesecake

This blueberry topping for your cheesecake couldn't be simpler and is made on the stovetop. Made with just a few simple ingredients, in about 10 minutes this blueberry sauce is perfect topping for spooning over a big slice of cheesecake.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 cups

Calories: 287kcal

Author: Heather Perine

Ingredients

• ▢ 1 tablespoon water
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon cornstarch
• ▢ 3 cups blueberries
• ▢ ⅓ cup (67 g) granulated sugar

Instructions

• In a small bowl, whisk together the water, lemon juice and cornstarch. 1 tablespoon water 1 tablespoon lemon juice 1 tablespoon cornstarch
• Add the cornstarch mixture to a medium saucepan, along with the blueberries and sugar. 3 cups blueberries ⅓ cup (67 g) granulated sugar
• Cook over medium heat, stirring occasionally allowing the mixture to boil, then reduce heat to a medium-low heat and let the mixture simmer and cook down, until thickened.
• Remove from heat and allow to cool completely . Store in a covered container in the refrigerator until ready to use.

Notes

• Storage: You can store this blueberry sauce in an airtight container in the fridge for up to a week.
• Freezing: You can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.

Nutrition

Calories: 287kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 180mg | Fiber: 5g | Sugar: 56g | Vitamin A: 120IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 1mg

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