This simple blueberry coulis is fresh and delicious. It's easy to make with just three ingredients. Perfect over cheesecake, pancakes or a cake!
This blueberry topping for no bake cheesecake is easy and delicious. You can whip it up in a matter of minutes and then spoon it all over a fresh no bake blueberry berry cheesecake (recipe coming soon!), a simple Philadelphia cheesecake or your favorite desserts. I like mine over a scoop of creamy vanilla bean ice cream of course!
Why you'll love this recipe
- A great way to use lots of fresh blueberries.
- Pairs perfectly with cheesecake, ice cream, waffles or cakes!
- Make it with fresh or frozen blueberries.
- Stores well in the fridge or freezer for extended shelf life.
Blueberries: use the freshest, ripest blueberries you can find. You can sometimes get 'jamming' blueberries more cheaply which are a little less pretty but would work fine in this recipe. You could also use frozen blueberries but it's harder to tell if you're getting beautifully ripe blueberries so you made need to taste and add more sugar to make up for this if needed.
Granulated (white) sugar: is best in this recipe as it will enhance the blueberry flavor without competing with it. You could use castor sugar which will dissolve more easily, or at a pinch raw sugar, just make sure you stir the sauce well to dissolve in the sugar.
Lemon juice: freshly squeezed lemon juice is best for this recipe. I do not recommend using bottled lemon juice, it won't taste the same. The lemon juice really helps add some brightness to this recipe and balance out the sugar. You could also use lime juice.
How to make blueberry coulis
See the full recipe card at the end of the post for ingredient amounts and instructions.
If using frozen blueberries allow them to defrost first. Put the blueberries in a deep-sized jug you can use an immersion blender in. Blend the blueberries very very well. Strain the blended blueberries. This ensures a smooth fruit coulis.
Add the strained blueberries to a pot on the stove. Juice and add the lemon juice and sugar. Bring to the boil then reduce to a simmer. Simmer for fifteen to twenty minutes, stirring frequently until the coulis is reduced and thickened.
Remove from heat. If serving warm serve immediately. Otherwise allow the compote to cool. Transfer to jars or an airtight container and put in the fridge until needed. The sauce will thicken further as it cools.
How to serve
How to store
This coulis will store in a clean airtight jar or container for up to five days. It makes approx. one cup of blueberry sauce.
For extended shelf life you can freeze the sauce. Pour it into ice cube trays and freeze in easy portion sizes.
Once the compote is frozen you can pop them out and transfer them into another airtight container to save on storage space and re-use your ice cube tray.
Store for up to three months in the freezer. To use simply put a cube into a small microwave-proof bowl and microwave for about twenty seconds, depending on the power of your microwave.
Recipe tips and frequently asked questions
What is blueberry coulis?
A coulis is a type of fruit sauce made with pureed and strained fruit or vegetables, in this case blueberries. If you wanted to make a blueberry compote instead you could leave the blueberries whole or slice them in half so you get some chunkier pieces and texture to the sauce.
What to do with blueberry coulis?
- Drizzled over a cheesecake such as my no bake blueberry cheesecake or Philadelphia cheesecake
- For breakfast spooned over pancakes, french toast, waffles or yogurt and granola.
- Drizzled over cake, such as an almond cake or polenta cake.
- As a topping for ice cream, such as my vanilla bean ice cream or sour cream ice cream
Can I use frozen or canned blueberries?
Frozen or canned blueberries may have more liquid, so you may need to turn down the heat and cook the coulis for longer to thicken it up.
Canned or tinned blueberries may contain a lot of sugar and other ingredients. Look for low or no added sugar with minimal other ingredients if possible. You may need to reduce the amount of sugar or not add any at all if the canned blueberries you are using already contain a lot of sugar.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more fabulous berry dessert recipes?
Why not try making
- No Bake Blueberry Cheesecake
- Blueberry Cashew Ice Cream
- Strawberry Compote (strawberry sauce)
- Raspberry Compote
- Immersion/stick blender
- 3 cups (1 lbs/450gms) fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- ⅓ cup (75gms) granulated white sugar
- If using frozen blueberries allow them to defrost first.
- Put the blueberries in a tall jug you can use an immersion blender in. Blend the blueberries very very well. Strain the blended blueberries.
- Add the blitzed, strained blueberries to a small pot. Squeeze and add the lemon juice. Add the sugar and mix well.
- Bring the coulis to a boil, then reduce to a simmer. Simmer for approximatly fifteen minutes, stirring frequently, until the sauce has reduced and thickened. The coulis will thicken more as it cools.
- If serving warm serve immediatly. Otherwise allow to cool then store in an airtight container or freeze in ice cubes until ready to use.
- You can use fresh or frozen blueberries.
- You can freeze this compote but it is not suitable for home canning.
- It will keep in an airtight container in the freezer for up to five days.
- For extended shelf life freeze in ice cub trays. Once frozen transfer to an airtight container and freeze for up to three months.
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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