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My mom’s recipe for blueberry topping sauce for waffles, pancakes, or ice cream (or anything else your heart desires!) is so fun, fresh, and sweet! It’s the perfect sauce to add on to so many breakfast and dessert recipes!
Are you a sweet or a savory breakfast kind of person? I hate to pick either one because there’s a spot in my heart for omelets and hashbrowns just as big as waffles and muffins. However, this blueberry topping recipe might just steal my affection to the sweet side because it is absolutely divine, and totally irresistible.
By simmering the fresh or frozen berries with some sugar, cornstarch, and water over the stove, it almost caramelizes the mixture into a gooey, slightly thick syrup-like consistency with bites of real berry in it. I guarantee your family will love this blueberry sauce on top of these Extra Light and Fluffy Homemade Waffles or my Classic Waffle Recipe! Try them out for breakfast this week!
Table of Contents
Why You’ll Love This Recipe
- Versatile: It can be used for topping pancakes, waffles, oatmeal, yogurt, ice cream, cheesecake, or whatever else your heart desires.
- Simple: With just a few ingredients, it really highlights to delicious flavor of the berries.
- Crowd Pleaser: Everyone loves this fruit topping and it just takes your pancakes, waffles, and ice cream to the next level!
Ingredients
- Fresh or Frozen Blueberries
- Granulated Sugar
- Cornstarch
- Cold Water
See the recipe card below for full information on ingredients and quantities
How to Make Blueberry Topping
Step #1. Place all the ingredients in a small sauce pan. Stir and heat over medium until it comes to a boil. Cook 5-8 minutes until thickened.
Step #2. Continue to cook for a thicker consistency or stir in a little water for a thinner consistency. Remove from heat and serve as desired.
Recipe FAQs
Fresh blueberries (and frozen, too) are fairly sweet and bursting with fruity flavor on their own, but to make them a tad sweeter and more syrup-like, cook them over the stove with some sugar, cornstarch, and cold water until thick and gooey.
Oh, my goodness — what CAN’T you eat blueberry topping with? I mean, it may not be as good on savory things like French fries, but I also subscribe to the idea of not knocking it ’til you try it… Anyway, I do know it goes great on waffles, pancakes, and ice cream, of course, as well as granola, biscuits, graham crackers, oatmeal, and just about any other sweet-ish breakfast, snack, or dessert.
For a thicker blueberry topping sauce, let it cook a bit longer than the 5 to 8 minute suggested time. Be careful not to overcook it, but 10 to 12 minutes should do the trick! (And, to thin it out, mix in a splash of water.)
This is great to make and store in the fridge for future breakfasts or desserts. Store it in an airtight container (I like using a Mason jar for easy pouring or scooping) in the fridge for up to 5 days.
Expert Tips
- I grew up eating it with waffles and pancakes all the time when my mom would make it. She’d use really any kind of berry we had on hand, and the recipe works well with all kinds (with some minor sugar and water adjustments for sweetness and thickness). She’d often use frozen strawberries from her garden in the winter months. I like to use frozen berries from Costco.
- If you’re one of those people who really loves a little lemon with blueberries, grate a little fresh lemon zest in the pan before cooking. For a stronger lemon flavor, add the zest and a little fresh squeezed lemon juice.
- Feel free to adjust the amount of sugar to customize the sweetness.
Serve Blueberry Topping with
- Classic Waffle Recipe
- Homemade Pancakes; traditional, whole wheat, blueberry, and chocolate chip
- Banana Waffles
- Homemade Cake Batter Ice Cream
- Classic Belgian Waffle Recipe
- Healthy Banana Waffles
- Cheesecake Ice Cream
More Breakfast Recipes to Consider
Muffin Recipes
Easy Chocolate Chip Muffin Recipe
Recipe Collections
Zucchini Recipes
Muffin Recipes
Perfect Blueberry Streusel Muffins
Breakfast Recipes
Mixed Berry Compote
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Blueberry Topping for Waffles, Pancakes, or Ice Cream
Ingredients
- 1 1/2 cups fresh or frozen blueberries
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 1/3 cup cold water
Instructions
- In a small saucepan over medium to medium-high heat, add the blueberries, sugar, corn starch, and cold water. Stir to combine. Let the mixture come to a boil and thicken. This should take about 5 to 8 minutes.
- If you would like the mixture a little thicker, keep cooking. If you would like it a little thinner, add a little more water. Feel free to adjust the sugar to taste, depending on how sweet your berries were.
- Serve over waffles or pancakes with fresh whipped cream or over ice cream.
Notes
- I LOVE this recipe. My mom has been making a version of this for waffles since I was a kid, and I make it very often, too. It’s a fun change from syrup.
- Just about any fresh or frozen berry will work for this recipe — just adjust sugar and water as needed. I love using the mixed frozen berries from Costco for this recipe all year long. My mom often made it with frozen strawberries she stuck in the freezer from our garden.
- This topping goes well over just about anything you would use a fruit sauce on: ice cream, cheesecake, yogurt, cake, and more.
- If you like a little lemon with blueberries grate in some zest or zest and a squeeze of fresh lemon juice before cooking. (You could also add the juice to taste after cooking but it will change your thickness a bit. )
Nutrition
This post was originally published in 2011 and has been updated and rephotographed in July 2019.
Just the right amount of sweetness! Used it on top of buttermilk pancakes and perfectly balanced flavor, not overpowering, nice pairing.
I’d been having a taste for blueberry pancakes or waffles. My son made regular waffles & there was one left. I found this recipe for a blueberry topping & I had all the ingredients. So easy & so delicious!
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It looks so yummy and makes me think of when you used to make it on the ranch with raspberries! Your pictures look great, btw. Miss you!