Go Back
+ servings
blueberry sauce being poured out of a small pitcher
Print Recipe
5 from 1 vote


A great topping for pancakes, french toast, ice cream, you name it!  
Prep Time5 mins
4 hrs
Total Time4 hrs 5 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: fusion
Keyword: Blueberry topping, Bluebery sauce
Servings: 144 servings
Calories: 12kcal



  • 3 lbs Frozen Blueberries
  • 1.25 cups Sugar
  • 1 Lemon I like to squeeze a fresh lemon


  • Empty package of frozen blueberries in pot
    frozen blueberries in a slow cooker
  • Add Sugar
    blueberry sauce ingredients in a slow cooker uncooked
  • Squeeze juice of one lemon over top of sugar and berries and mix
  • Cover and cook on low for 4 hours or high for 2 hours.  The longer you cook, the thicker it will get.  If you want a filling or cookie or pasty, you can cook longer.  
  • Use immersion blender to chop up cooked berries.  I prefer to leave this on chunkier side, but you can make it as smooth or chunky as you choose. 
    *If you use a slow cooker liner, be careful not to catch the liner with blade of your immersion blender.  It is east to wind up catching part of the bag with the immersion blender's blade.  I have had to throw away full meals at times when I wasn't paying attention and managed to shred the bag.  
  • Enjoy with everything!


Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg