This quick and easy Blueberry Coulis is made with 3 ingredients only and ready in less than 20 minutes. It is the perfect smooth blueberry sauce for cheesecakes, cakes and desserts, or to use as a breakfast topping, over ice cream and with yogurt.
Why we love this recipe
This blueberry coulis recipe is not only super quick and easy to make, it is also such a versatile one. Whether you are looking for a cake or cheesecake topping, a berry sauce to serve over your favourite breakfast food like pancakes or waffles or a simple addition to a bowl of yogurt or ice cream, this blueberry sauce is for you!
Just like when it is made with Strawberries, Raspberries, Passion Fruit or even Mango, all you need to prepare a coulis are 3 simple ingredients. Made from a Blueberry Compote blended until smooth, this sauce will be ready in less than 20 minutes.
This coulis can be made in advance and store in the fridge for days. It can also be frozen for later if needed!
You will only need 3 simple ingredients to make this blueberry topping:
- Blueberries: both fresh or frozen blueberries can be used to make this coulis, so you don't have to wait for summer to enjoy it! If using frozen blueberries, you will need to add a few minutes of cooking time to help the extra water evaporate.
- Sugar: a simple Caster Sugar or Fine White Granulated Sugar. Some blueberries are naturally sweeter than others so I always recommend tasting the coulis and adjusting the sweetness if needed.
- Lemon Juice: used both to balance the flavours of the sauce, help it thicken and preserve it. If you want to play with a slightly different taste, you could also use Lime Juice instead! Just like with the sugar, feel free to adjust the amount of lemon to your liking.
Those 3 ingredients make a great base, but you could really add any type of spices like cinnamon or ginger, fresh herbs like mint or even some vanilla.
How to make a Blueberry Coulis
The first step to make this blueberry coulis is to prepare the compote.
- Photo 1: place the blueberries, lemon juice and sugar in a small pot. Stir to combine.
- Photo 2: cook on low to medium low heat for about 10 to 15 minutes.
- Photo 3: when most of the liquid has evaporated and the fruits are very soft, the compote is ready.
- Photo 4: transfer into a clean mixing bowl. If preferred, you could also leave it in the pot and blend it away from the stove.
Once your blueberry compote is ready, you simply need to blend it to get a smooth sauce.
- Photo 5: blend the compote with an Immersion Blender. Alternatively, pour the compote into a regular blender if you do not have an immersion blender.
- Photo 6: keep blending until completely smooth and no fruit chunks remain.
At this point, I would recommend to taste the sauce and adjust the level of sweetness / acidity if needed. In case you need to add more sugar, you could use regular caster sugar or powdered sugar (not icing) that will dissolve more easily into the sauce.
- Photo 7: pour the thick sauce through a thin mesh sieve to remove any bits of fruits or fruit skin that might remain. If needed, pour it through the sieve a second time.
- Photo 8: you should get a very smooth, slightly thick sauce. See troubleshooting section below if you have issues with the texture.
- Transfer into a clean jar or container and store in the fridge for up to a week.
Absolutely, that's one of the best thing about this recipe! No need to thaw them first, simply add a few minutes to the recommended cooking time. You might need to add a little bit of water to start the cooking if you see that the blueberries start to burn before they thaw.
You could make this blueberry coulis with a natural sweetener if you wanted it to be made without refined sugar. Both Honey and Maple Syrup are good options, but note that as you will be adding some liquid to the sauce, it might need to reduce for a little bit longer on the stove. You could also use Coconut Sugar if you want as well.
Yes, both will work. You could even cut corners by blending all the ingredients first until very smooth, pouring it through a thin mesh sieve to remove any bits of fruits then cook it until thick.
No, this recipe isn't designed to last outside of the fridge.
Tips to make this recipe
- Frequently stir the blueberry compote while it cooks so that the bottom does not start to burn and/or stick to the pot. Also make sure to always cook a coulis on low heat to avoid burning it.
- The exact time it will take to cook the coulis will depend on the ripeness of the fruits, how much liquid they naturally contain and if you use fresh or frozen blueberries. Keep cooking until the fruits are very soft and start to fall apart.
- After blending the compote, adjust the level of sweetness and/or tanginess to your liking by adding a little bit more sugar or lemon juice. You can also add different flavours and spices like Vanilla or Ginger!
- The sauce is too thick: try to add a little bit of water a tablespoon at the time (or lemon juice if you wanted to make it more sour) then blend again until you reach the desired consistency.
- The blueberry coulis is too liquid: continue to cook it for longer until more liquid evaporates and the coulis gets thicker.
- The coulis is not smooth: blend it for longer and/or pour it through the thin mesh sieve again.
Storing & Freezing
This blueberry coulis needs to be stored in the fridge and will last for up to a week in a sealed jar or container.
Alternatively, it will freeze very well for up to 3 months - either in a freezing bag, a freezer-friendly container or as individual portions in an ice tray. When ready to use, leave to thaw at room temperature in the fridge or place back on the stove for a few minutes.
How to use this Blueberry Sauce
There are so many delicious ways to enjoy this coulis, here are a few of my favourites:
- mixed with this Banana Chia Pudding
More Creams & Sweet Sauces
- Stewed Rhubarb
- Mixed Berry Compote
- Tangy Lemon Curd or Passion Fruit Curd
- Stovetop Applesauce
- Whipped Ganache Frosting
- Orange Curd
- Strawberry Compote
- Raspberry Compote
Made this recipe?
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Easy Blueberry Coulis
- 500 gr (1 lbs) Blueberries - fresh or frozen
- 1/2 Lemon, Juiced - about 30 ml / 2 tablespoons of juice
- 50 gr (4 tablesp.) Caster Sugar - or Fine White Sugar
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Place the Blueberries, Lemon Juice and Sugar in a small Pot and stir to combine.
- Cook on low heat for 10 to 15 minutes, occasionally stirring, until the juices have started to thicken and the fruits are very soft (see note 1).
- Transfer into a clean mixing bowl. With an Immersion Blender, blend until completely smooth (see note 2).
- Pour through a thin mesh sieve over another bowl to remove any fruit chunks or skins (see note 3).
- Store in the fridge for up to a week, or in the freezer for 3 months.
- The exact cooking might vary if you use fresh or frozen blueberries and based on how ripe/firm the fruits were to start with.
If using frozen blueberries, you will probably need to add a few minutes to the recommended cooking time to allow for them to thaw in the pot (no need to thaw them prior to making this recipe).
- You could also blend the compote directly into the pot, away from the stove.
At this point, I recommend tasting the coulis and adjusting the level of sweetness / sourness by adding a little bit more sugar or lemon juice to suit your taste.
- If needed, pour it through the sieve a second time to get it really smooth.