Blueberry compote or blueberry sauce for cheesecakes, pancakes, ice cream or french toast can be quickly and easily made in the instant pot using fresh blueberries or frozen bluberries. You can also use this easy blueberry sauce for topping ice creams and you can also use it as a blueberry filling for cakes.
In this blueberry sauce recipe for cheesecakes, pancakes etc, I used fresh blueberries but you may replace the fresh blueberries with frozen berries as well.
Homemade instant pot blueberry sauce from scratch is super easy to make and it is very delicious as well.
Blueberry sauce on stove top using a pan is also very easy to make, but making it in the instant pot is even more easier!
On the stove top recipe for blueberry sauce, I have also used lemon juice to flavor the sauce, but in this recipe I am keeping things even more simple & easy by skipping the lemon juice and still the blueberry sauce turned out very delicious.
If you wish, you may add lemon juice too to this recipe (you can add just about 2 tablespoons of lemon juice) for a slightly tangy and sweet flavor.
What Is Blueberry Sauce?
Blueberry sauce is simply a fruit based sauce or berry sauce made using blueberries. Blueberry sauce is also known as blueberry compote.
Blueberry sauce or blueberry compote is similar to blueberry jam.
However, the consistency of the sauce is different from the jam, as the jam is more thickened.
Also the blueberry jam is usually more sweeter than blueberry sauce.
Blueberry jam is also very easy to make in the instant pot and you can find instant pot blueberry jam (video recipe) here.
Blueberry sauce is actually much easier to prepare than blueberry jam, since we do not need to thicken the sauce as much as the jam and so, the simmering or cooking time for the sauce is much lesser.
As I mentioned above, we can use fresh blueberries or frozen blueberries to make blueberry sauce.
In this recipe, we use fresh blueberries which can be replaced with frozen blueberries as well.
Blueberries have a lot of health benefits and they are used in a lot of recipes, though they are most popularly used in dessert recipes like cakes, pies etc.
Blueberry sauce is a colorful, delicious sauce that is mostly flavored with vanilla flavor and it goes great as a topping for cheesecakes, pancakes, waffles, french toast etc or you can also use it in place of fruit spreads with regular bread or toast.
Blueberry sauce can be easily prepared in the instant pot, though it is also easy to make using a pan on stove top as well.
I have an easy blueberry sauce recipe on stove top here, which is also simple and quick and also gives you delicious homemade blueberry sauce made from scratch.
How to thicken blueberry sauce?
Blueberry sauce is thickened using cornstarch.
We make a simple & easy cornstarch mixture using cornstarch and little water, which is added to the cooked blueberries and simmer it for couple of minutes, and blueberry sauce will thicken perfectly to the required consistency very quickly!
Can you make blueberry sauce without sugar?
You may skip the sugar or reduce the amount of sugar for the blueberry sauce if you do not want the sauce to be sweet.
However, I recommend using the same amount of sugar in the recipe, for the right amount of sweetness.
You may also replace the sugar with any natural sweeteners like honey, maple syrup or stevia but you may need to add little more cornstarch because the use of liquid sweeteners will require more cornstarch mixture to thicken the sauce.
So here is how we can easily make delicious blueberry sauce for cheesecakes, pancakes, french toast etc following this easy recipe in instant pot.
How to make instant pot blueberry sauce for cheesecakes, pancakes & toast?
We use the following ingredients to make this delicious blueberry sauce in the instant pot.
Ingredients to make instant pot blueberry sauce
fresh blueberries 4 cups
sugar ½ cup
water 2 tablespoons
vanilla extract 1 teaspoon
for the cornstarch mixture:
cornstarch 1 tablespoon
water 1 to 2 tablespoons
Step by step instructions
Wash the blueberries very well and add to the instant pot.
Add sugar, vanilla extract and the two tablespoons of water, mix well.
Close the instant pot with lid in sealing position, cook in high pressure for 2 minutes.
Once the cooking is done, wait for a natural pressure release of 12 minutes, then carefully do a gradual manual pressure release.
Once the pressure is all released, carefully open the lid of the instant pot and stir the contents.
Now let’s make the cornstarch mixture to slightly thicken the blueberry sauce.
To make the cornstarch mixture, add the cornstarch and water (about 1 to 2 tablespoons) in a bowl and mix very well to combine. Make sure there is no lumps of cornstarch formed.
Pour this prepared cornstarch mixture to the instant pot and immediately stir very well to evenly mix with the contents.
Stirring very well is very important to avoid the formation of any lumps from the cornstarch mixture.
Once the cornstarch mixture is stirred well into the contents in the instant pot, press saute and simmer the contents for about 2 to 3 minutes, while you stir in between as needed.
Once simmered for two to three minutes, delicious blueberry sauce is ready!
Keep in mind that the sauce thickens further as it cools down so you do not need to simmer more.
The consistency of the blueberry sauce is slightly thick but we should be able to pour it easily and so no need to cook further like you do for jams.
Allow the prepared blueberry sauce to cool down, then carefully transfer to bowls for serving or transfer to jars.
Notes: It is ok to store the blueberry sauce in air tight glass jars in refrigerator for upto two weeks.
You can serve the delicious blueberry sauce with pancakes, toast, waffles or you can use it make homemade blueberry ice cream, blueberry filling for cakes etc!
I even serve these delicious blueberry sauce with leftover cornbread from Thanksgiving, and the golden yellow color of cornbread and blue of the blueberries is so matching and they taste great together!
Similar Recipes:
roasted strawberry sauce in the oven no sugar
instant pot cinnamon applesauce no sugar
easy applesauce recipe with just 2 ingredients
More Blueberry Recipes:
blueberry crumble pie with fresh blueberries
strawberry blueberry spinach salad
Below you can get the recipe for instant pot blueberry sauce in detail.
Instant Pot Blueberry Sauce For Cheesecake, Pancakes, Ice Cream & More (Video)
Ingredients
- 4 cups fresh blueberries (or frozen berries)
- ½ cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
for the cornstarch mixture:
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Wash the blueberries very well and add to the instant pot.
- Add sugar, vanilla extract and the two tablespoons of water.
- Mix everything well.
- Close the instant pot with lid in sealing position, cook in high pressure for 2 minutes.
- Once the cooking is done, wait for a natural pressure release of 12 minutes, then carefully do a gradual manual pressure release.
- Once the pressure is all released, carefully open the lid of the instant pot and stir the contents.
- Now let's make the cornstarch mixture to slightly thicken the blueberry sauce.To make the cornstarch mixture, add the cornstarch and water (about 1 to 2 tablespoons) in a bowl and mix very well to combine. Make sure there is no lumps of cornstarch formed.
- Pour this prepared cornstarch mixture to the instant pot and immediately stir very well to evenly mix with the contents. Stirring very well is very important to avoid the formation of any lumps from the cornstarch mixture.
- Once the cornstarch mixture is stirred well into the contents in the instant pot, press saute and simmer the contents for about 2 to 3 minutes, while you stir in between as needed.
- Once simmered for two to three minutes, delicious blueberry sauce is ready! Keep in mind that the sauce thickens further as it cools down so you do not need to simmer more. The consistency of the blueberry sauce is slightly thick but we should be able to pour it easily and so no need to cook further like you do for jams.
- Allow the prepared blueberry sauce to cool down, then carefully transfer to bowls for serving or transfer to jars.
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