Made with only blueberries and powdered sugar, this thick and sweet blueberry glaze is perfect to top pancakes, muffins, crumb cakes, waffles, and more.
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What do I need to make blueberry glaze?
This sauce is so simple. It only requires fresh or frozen blueberries and powdered sugar for the ingredients. Because blueberries are so juicy, the liquid combines well with sugar in the food processor. If using frozen, thaw at room temperature first. Optional, you can add in lemon or orange zest, lemon juice, orange juice, or a dash of vanilla for added flavor. Citrus adds a fresh taste to the sauce and isn’t optional if you ask me!
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How to make homemade blueberry sauce?
- Place all ingredients in a food processor or blender and process until smooth.
- Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable).
- Optional, strain through a sieve to make it extra smooth. Use immediately.
How do I make this sauce thick like a syrup?
For a thicker, darker sauce, heat the sauce in a small saucepan over medium heat until bubbly. You can also add a little cornstarch for a sticky syrup-like consistency if cooking the sauce.
How to store blueberry sauce?
Store this sauce in an airtight container in the fridge. I like using small 4 oz. mason jars for ease of serving and storing.
What to put blueberry glaze on
There are so many delicious desserts and treats to put this glaze on… currently our toddler loves these triple blueberry pancakes with berry glaze. I love it over blueberry muffins and cheesecakes. Blueberry glaze also makes a delicious topping for vanilla ice cream, blueberry crumb cake, scones, waffles, donuts, and so much more!
Let me know what you think in the comments below!
Blueberry Glaze
Ingredients
- 1 cup (115g) powdered sugar
- ¼ cup blueberries
- 1 teaspoon lemon zest (optional)
Instructions
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Place all ingredients in a food processor or blender and process until smooth. Add more blueberries or powdered sugar as necessary until desired consistency (thick yet pourable). You can strain through a sieve to make it extra smooth, but that’s optional. Use immediately.
Recipe Notes
For a thicker, darker sauce, heat the sauce in a small saucepan over medium heat until bubbly. You can also add a little cornstarch for a syrup-like consistency if cooking the sauce.
Nicole ~ Cooking for Keeps says
Two ingredients to that beautiful color?! I want to spread it on EVERYTHING!
Shiran says
I know! It’s so pretty!
pat buffham says
can you brush this glaze on already cooled blueberry muffins?
Shiran says
Yes!
Sean Frisbey says
Does it harden? I’m hoping to put it on cookies.
Anita says
Can I use frozen blueberries? There are no good ones this time of the year 🙁
Shiran says
Yes you can 🙂
suzanne says
Do you think this glaze would be complimentary if used to spread on top of your lemon tart? Thank you…
Shiran says
Personally I don’t think it would work well together.
Cathy H says
I have done it and it is delicious!!!
Colleen Johnson says
I’m thinking angel food cake glaze, thoughts?
Laurene A Johnson says
Looking to use on my Mom’s birthday cake this coming weekend, When using frozen blueberries, should they be thawed first? Thank you for your time. I will also be using on an Angel Food Cake.
Shiran says
Yes they should. Because of the extra liquid in frozen blueberries I recommend using a smaller amount than the recipe calls for, and add more as needed.
Steve Green says
I strained this sauce for a better consistency. It was absolutely delicious on pancakes! YUM! Thanks for this fresh and easy recipe.