Blueberry, Lemon, and Ginger Sauce

Fresh, local blueberries have started to appear in the markets here in Northern California, and they speak to all things summer.  With their dramatic hue and versatile flavor, blueberries can be featured in both sweet and savory dishes.  Every cook should have a go-to blueberry sauce, to use in desserts, over pancakes and waffles, or simply stirred into yogurt for breakfast or a snack.  This is the sauce.I’ve taken a pint of blueberries, added sugar, lemon juice and zest, candied ginger, and a pinch of warm spice to make a sauce that would be welcome in almost any sweet application.  I used it here, over lemon ice cream, to make an outstanding ice cream sundae.  You could top a stack of pancakes, or spoon it over waffles.  Plain cheesecake would take on a whole new look with a topping of blueberry sauce.  It is the quintessential dessert sauce of summer, so enjoy as much of it as you can.  Think about how good it would be with baked brie, and some crackers or baguette.  I could go on and on, but I’ll let you decide how you want to enjoy your fresh blueberry sauce.



Blueberry, Lemon, and Ginger Sauce

A fresh blueberry  dessert sauce, brightened with the flavor of lemon, candied ginger, and warm spices.  Use it on ice cream, cheesecake, yogurt, pancakes, crepes, and anywhere you need a colorful, flavorful summer berry sauce.

Course Breakfast, Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 1 cups
Author Donna


  • 1 pint fresh blueberries, picked over and rinsed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely minced, candied ginger
  • 4-6 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 large pinch pie spice, or cinnamon
  • 1 pinch kosher salt


  1. In a medium, non-reactive saucepan, mix together the blueberries, lemon juice, lemon zest, ginger, and sugar.  Let stand for 30 minutes.  Place the pan over medium heat and bring the mixture to a simmer.  In the meantime, mix the cornstarch and water together in a small bowl.

  2. When the blueberry mixture is juicy and bubbly, after 5 to 8 minutes, stir in the cornstarch slurry.  Stir until the mixture has thickened and the sauce is glossy.  Add the pie spice and salt.  Taste the sauce and adjust the lemon, sugar, and spice to you preference.  Pour the sauce into a storage container and cool.  Cover tightly and store in the refrigerator for 3 to 4 days.  Enjoy!