Sure to impress, this Blueberry Coulis is a quick and delicious blueberry sauce that is going to make your next dessert pop!
My easy blueberry coulis sauce transforms frozen blueberries into a smooth, sweet fruit sauce. A great topping for dessert recipes like cheesecake or pancakes.
The best part about this blueberry coulis recipe for me is being able to make an impressive (but easy!) sauce any time I like using a bag of frozen berries from my freezer.
Also one of those handy recipes to have in case your fresh blueberries have been forgotten in the back of the fridge and are now a bit soft (but not moldy!).
Table of Contents
Why you will love this blueberry coulis
- 3 ingredients.
- Uses frozen blueberries.
- Super easy but super impressive!
What you need to make blueberry coulis
- blueberries (frozen or fresh) - I used frozen
- granulated (table) white sugar
- fresh lemon juice
*Please see the recipe card below for exact quantities and detailed instructions
How to make blueberry coulis
- Place the blueberries in a saucepan.
- Add the sugar.
- Add lemon juice.
- Give it all a bit of stir then bring to a simmer.
- Continue to simmer until fruit is soft and liquid has thickened.
- Blend the blueberry coulis (see my Top Tips section below for blending options) then sieve through a fine mesh strainer.
Top tips
- It's important to give the blueberries a good stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen) has stuck to the base of the saucepan otherwise it may catch and burn.
- The amount of sugar you end up using in the finished coulis will depend on how sweet the fruit is. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
- As the blueberry coulis thickens, this is when it's more likely to catch on the bottom of the pan. Particularly towards the end of the cooking time.
- There are a few different ways to blend (or not blend!) this blueberry sauce, depending on the options you have at home. If you use an immersion blender (hand-held stick blender) - this must be done OFF the heat, or the sauce will splatter. I do this in the saucepan and just tilt it to the side so the head of the blender is fully immersed in the sauce (again to avoid splatter).
- Blender or food processor instead - allow the sauce to cool a little, then pour it in and blend or process away.
- No blending tool of any kind? No problem! Use a potato masher or a fork to break up any fruit that isn't already broken down to make the sauce as smooth as you can, then go ahead and strain it. You may need a few minutes to press this thicker puree through the strainer (a silicone spatula is good for this), but you will still end up with the same result because the fruit is so soft.
- Coulis a little too thick? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.
Serving suggestions
- Drizzle this blueberry coulis over a slice of cheesecake or ice cream.
- Pour over waffles or a stack of fluffy pancakes.
- Mix some into vanilla yogurt.
- Great with these cute little mini Oreo cheesecakes too!
Variations
- You could substitute fresh lime juice for the lemon juice.
Frequently asked questions
A coulis is sauce made from fruit (or vegetables) that has been cooked until soft then pureed and strained to remove any seeds or skins.
The best way to thicken berry coulis is to simmer it a little longer, the longer it simmers the thicker it will get (it will thicken slightly on cooling as well).
Alternatively, combine a small amount of corn flour (cornstarch) and cold water to make a slurry then add this to the coulis. Bring back to a simmer to thicken.
Other recipes you may enjoy
Strawberry Coulis - a delicious, smooth strawberry sauce with only 3 ingredients that will take your next dessert from great to amazing!
Poached Pears - syrupy pears poached in orange juice and cinnamon until they are soft enough to cut with a spoon!
Apple Slice Recipe - a buttery base, with a layer of apples then topped with sour cream and dusted with cinnamon sugar.
Peanut Butter Mug Cake - A mug cake is the perfect way to satisfy those sweet cravings! Cooked in the microwave, these mug cakes are fast and full of peanut butter taste!
Blueberry Coulis - 3 Ingredients (With Video)
Ingredients
- 500 g blueberries I used frozen
- 40 g granulated white (table) sugar plus more to taste if needed
- 2 tablespoon fresh lemon juice
Watch me make this recipe
Instructions
- Place the blueberries in a saucepan along with sugar and lemon juice and stir well.500 g blueberries40 g granulated white (table) sugar2 tablespoon fresh lemon juice
- Bring to a simmer then simmer uncovered for 10 - 15 minutes (stirring occasionally) or until the fruit is soft and the sauce has thickened.
- Add more sugar to taste, if necessary.
- Remove the saucepan from the heat and use an immersion (stick) blender (see my notes for other blending options) to blend the sauce until smooth.
- Pass the sauce through a fine sieve until smooth (I use a silicone spatula to push the fruit through the sieve).
Notes
- It's important to give the blueberries a good stir after you add the sugar and lemon juice. This is to make sure that none of the fruit (particularly if you are using frozen) has stuck to the base of the saucepan otherwise it may catch and burn.
- The amount of sugar you end up using in the finished coulis will depend on how sweet the fruit is. This is why I taste the sauce before I blend it so I can adjust the sweetness as needed.
- As the blueberry coulis thickens, this is when it's more likely to catch on the bottom of the pan. Particularly towards the end of the cooking time.
- There are a few different ways to blend (or not blend!) this blueberry sauce, depending on the options you have at home. If you use an immersion blender (stick blender) - this must be done OFF the heat, or the sauce will splatter. I do this in the saucepan and just tilt it to the side so the head of the blender is fully immersed in the sauce (again to avoid splatter).
- Blender or food processor instead - allow the sauce to cool a little, then pour it in and blend or process away.
- No blending tool of any kind? No problem! Use a potato masher or a fork to break up any fruit that isn't already broken down to make the sauce as smooth as you can, then go ahead and strain it. You may need a few minutes to press this thicker puree through the strainer (a silicone spatula is good for this), but you will still end up with the same result because the fruit is so soft.
- Coulis a little too thick? Just add a little water until you reach your desired consistency. Remember that this sauce will thicken slightly on standing/cooling.
Such an easy sauce to make. I used it on cheesecake and it was great.
That's great Henriette!