This easy blueberry coulis sauce uses only 3 ingredients and can be made in less than 20 minutes! It's the perfect sweet topping for ice cream, pancakes, panna cotta, and cheesecake!
Isn't this blueberry coulis pretty? A coulis is a thin pureed fruit or vegetable sauce that is often used on desserts. Unlike a compote which tends to have whole or partial berries still in it, this sauce is super smooth.
The great thing about this coulis is that it is so easy to make! And you can use fresh or frozen berries, so it's great any time of year.
Similar to raspberry coulis or homemade lemon curd, this goes great with so many things, like this limoncello panna cotta as shown above, but also pound cake, cheesecake, ice cream, and pancakes!
Ingredients
- Blueberries: fresh or frozen blueberries work fine
- Lemon Juice: you can also use different juices such as orange juice, lime juice, or liquors like Chambord. You can even use water.
- Sugar: The amount of sugar can depend on the sweetness of the berries and also personal preference. I recommend starting with two tablespoons and adding more if needed. You can also use honey, agave, maple syrup, or brown sugar.
How to Make
Step 1: Simmer Berries, Sugar, and Lemon Juice
Simmer the berries, sugar, and lemon juice over medium heat until they are bursting and have started to dissolve, about 8-10 minutes.
Step 2: Puree Mixture
Let the mixture cool for a few minutes. Then, using a regular or immersion blender blend the mixture.
Step 3: Strain (optional)
If you like a slightly thicker, more textured sauce you can leave it as is. Otherwise, strain the sauce using a fine mesh strainer for a super smooth coulis.
Flavor variations
While this blueberry sauce is great as is, you can also spice it up with fun flavors.
Try adding the following while simmering:
- ½ tsp Vanilla Extract
- ¼ tsp Cinnamon
You can also simmer the blueberries with herbs that are removed before pureeing such as:
- Lavender
- Mint
- Rosemary
Serving Ideas
This sauce is so good on so many things! You can drizzle on cakes like angel food, pound cake, vanilla cake, cheesecake, pavlova, or ice cream.
But, it's also great on vanilla pastry cream, mascarpone whipped cream, panna cotta, and lemon posset. It's also a perfect topping for yogurt, pancakes, and waffles for a delicious breakfast or brunch treat. You can also mix 2-3 tablespoons into a batch of vanilla buttercream frosting for a blueberry buttercream frosting.
And if you want to get really crazy you can use it as a dip or spread for your cheese board or this crostini recipe. Yum!
Storing Blueberry Coulis
This sauce this last about a week in an airtight container in the fridge. It can also be frozen for up to two months.
Looking for more dessert sauces? We’ve got you covered!
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Blueberry Coulis
Equipment
- Saucepan
- Bowl
INGREDIENTS
- 2 cups blueberries 1 pint, fresh or frozen
- 2 tbs sugar up to 4 tablespoons depending in taste
- 2 tbs lemon juice juice from ½ lemon
Instructions
- In a medium saucepan, simmer the berries, sugar, and lemon juice over medium heat until they are bursting and have dissolved, about 5-10 minutes. The longer you boil it the thicker sauce it will be. I recommend trying a bit of sauce after a few minutes to see if it needs more sugar.
- Let the mixture cool for a few minutes.
- Using a regular or immersion blender, blend the mixture until smooth.
- If you like a slightly thicker, more textured sauce you can leave it as is.
- Otherwise, strain the coulis using a fine mesh strainer for a super smooth coulis.
- If you want a thinner sauce, you can add a bit more lemon juice, water or flavored liquor to thin it out to your desired consistency.
- Enjoy on your favorite dessert!
Notes
- The amount of sugar needed will vary depending on the sweetness of the berries and personal preference. I recommend starting with two tablespoons and adding more to taste (typically up to 4 tablespoons).
- You can substitute honey, agave, maple syrup or brown sugar for granulated sugar.
- This recipe makes about a cup of blueberry coulis. It can be doubled or halved as needed.
- This sauce will last about a week in an airtight container in the refrigerator.
- It can also be frozen for up to two months.
Jo says
When I blitz blueberries after cooking to make a smooth sauce I get grit in it from grinding down the seeds, does anyone else get this?
Sophia says
Use a fine mesh strainer to strain out the seeds!
Pennie says
Just made this blueberry coulis… very tastee…good recipe
lilou says
yummy and quick
medital says
your post is great
Simmone says
Does this sauce gel enough that I could put a mouse on top?
Sophia says
It’s a thinner sauce, more of a glaze. If you want it thicker you can add a cornstarch slurry like in this raspberry coulis recipe.
Tara says
You had me at only 3 ingredients and 20 minutes! Such a beautiful and delicious sauce. So perfect for pairing with a variety of desserts.
Mirlene says
i usually have a bag of frozen blueberries in my freezer. I’m going to make this and top them off over waffles for breakfast!
Hailey says
Yum! Berries are one of my favorite ingredients this time of year, and I can’t wait to try this recipe. Thanks for sharing.
Sharon says
Blueberries were on sale and I had a huge flat to use! This recipe was perfect – I followed it exactly and it turned out so well.
Kate says
Oh this would be AMAZING over ice cream, or pretty much any breakfast! And so easy to make too.