Easy Fresh Blackberry Sauce

Easy Fresh Blackberry Sauce

So last night I posted my Old School Cheesecake Pie at 9:00 during the middle of the Superbowl. Honestly, I hit publish instead of save! In my defense, the half time show was over and my attention span was stretched to the limit. Anyway, here’s the sweet little recipe for the Easy Fresh Blackberry Sauce that I served with that cheesecake!

Easy Fresh Blackberry Sauce

Easy Fresh Blackberry Sauce


I’m getting this post out on the late side, too. But I have another excuse! I’m a new Grandma today! Mackenzie Catherine. The Catherine is after my Mom; that made me tear up even more. She’s a little just beautiful and a little chunk, 8.7 pounds and 20.5 inches and absolutely adorable! I’m sure I’ll have some more appropriate photos to share soon; the ones I have are a little personal and just won’t quite do for her debut here!

About Easy Fresh Blackberry Sauce:

But back to the berry sauce. I do love any fruit sauce; they’re so simple and fast and of course, fresh and they make anything seem super special. And when I say fast they really are like a five to 10-minute thing to whip up.

This sauce is gorgeous, silky and has just a bit of body. I love blackberries and they really shine here, so soft and juicy…I cooked this just enough so the berries remained intact. There is no doubt blackberries can be pretty pricey (see below on how to pick them up at a low) so it seems to me that they should be highlighted in all they’re glory. And as far as highlighting, there’s just a little lemon which accents blackberries (and so many berries) beautifully. It’s tart, it’s sweet and you’ll just about want to eat it off a spoon.

As much as I love that cheesecake, the Blackberry Sauce pretty much just takes it over the top. And while Blackberry Sauce is fabulous with Cheesecake, you can use this sauce over just about anything you’d like. Think about it over (or in for a ripple) ice-cream, with yogurt, or maybe as a topping instead of blueberries with my Mascarpone Filled Cream Puffs (Valentine’s Day is coming up & they’re so “fancy”) and of course this is marvelous over pancakes or waffles.

Old School Cheesecake Pie

Old School Cheesecake Pie

Making Easy Fresh Blackberry Sauce:

You’ll start off with this sauce with just berries, a little lemon zest and sugar and a touch of water just to get things moving. Heat it slowly, which lets the sugar melt as the berries cook and be very gentle with them. It’ just fine to crush a few but if you want big, gorgeous berries in your sauce, know that they’re delicate and get more delicate as they heat.

As the berries heat, everything liquefies and you’re gonna help the sauce along with a cornstarch slurry. Once the berries are almost to where you want them, add a teaspoon and a half of cornstarch to the bottom of a small cup. Mix together a tablespoon of lemon juice and two tablespoons of water and add, little by little to the cornstarch, stirring as you add. Dump that mixture into the simmering berries and stir and the sauce will immediately thicken.

Anytime you’re working with berries, the amount of juice given off can vary. It the sauce isn’t thick enough for you (it will be thicker as it cools) you have two choices: Eith mix another teaspoon of cornstarch mixed with a tablespoon of water and add bit by bit till it’s just right for you or simmer longer. If you simmer longer the blackberries will continue to cook and soften more. If the sauce is too thick, just add water by the tablespoon, off heat.

Easy Fresh Blackberry Sauce

Easy Fresh Blackberry Sauce

Saving on Easy Fresh Blackberry Sauce:

There is no doubt blackberries can set you back a bit. I picked up mine right before the Superbowl when there were all kinds of sales. Any holiday is usually a great time to pick up fresh berries, and you might want to take a peek at my post, Winning at the Grocers which has links to pages that highlight each major “food” holiday and what to look for on sale.

Costco and Aldi both have great prices, but if you don’t have access to either, use my strategy of shopping (and splurging) on your berries during any holiday sale. Even if berries are regularly on sale throughout the summer, the stores heavily discount berries during the pre-holiday sales to lure you in the door.

Lemons are harvested and picked all year round but right now, late winter to early spring is the primary harvest. You might notice more lemons on sale and you might notice bags of lemons at the store. Take a peek at those bags and make sure they’re the best deal; the quality can vary. But that makes this the best time of year to indulge in anything lemon! This recipe just uses a little lemon zest and juice; there’s a little zest in that cheesecake, so it can all be zested at once if you’re making that, or it can all be zested and the zest tossed in a small Ziploc in the freezer.

The lemon can be “forked” and the juice squeezed out, then wrapped to use soon. Just like it sounds, stick a fork in it and squeeze the juice out of the tiny holes.

Easy Fresh Blackberry Sauce

Easy Fresh Blackberry Sauce


Easy Fresh Blackberry Sauce

  • Author: mollie kirby
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Desserts
  • Cuisine: American


  • 2 cups (1 pint) blackberries
  • 1 tablespoon water
  • 1/4 cup sugar
  • 1/2 teaspoon lemon zest
  • 1½ teaspoons cornstarch
  • 1 tablespoon lemon juice mixed with 2 tablespoons water


Add blackberries, the 1 tablespoon of water, sugar and zest to a small pan. Heat over low for three to four minutes, gently stirring until the blackberries have given off juices, the sugar is melted and mixture simmers. When blackberries have reached your desired stage (they can be cooked until just soft or cooked longer if you wish them to break apart) add the cornstarch slurry. Mix; the sauce should start to thicken immediately. Remove from heat. The sauce will be thicker once cooled.

Mix the slurry:

Mix together lemon juice and water. In a small cup, add the cornstarch. Slowly while stirring, add in the lemon juice water mixture into the cornstarch. If this mixture sits, the cornstarch will thicken on the bottom of the cup. Just stir together before using.

Keywords: Blackberries, Breakfast or Brunch Dish, Dessert Sauces, Desserts, Fruit Desserts, Lemon

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I’ll be sharing at Fiesta Friday #313. I’ll also be sharing at the Weekend Potluck #414 at South Your Mouth & What’s For Dinner Sunday at the Lazy Gastronome. Be sure to stop by if you’d like to catch up on your favorite bloggers in one place every week.


Easy Fresh Blackberry Sauce is just the perfect thing over desserts (I vote for cheesecake) or pancakes or waffles! So simple, so good! #BlackberrySauce #BlackberryDessertSauce #DessertSauce #BlackberryLemonSauce

22 thoughts on “Easy Fresh Blackberry Sauce

    • FrugalHausfrau

      Deborah, thanks for catching that I didn’t mention the zest in the directions!! I added it in and I do add it with the sugar.


  1. Cheryl Larkin

    Just made this to top a cheesecake. OMGosh! This is SO good I could eat it with a spoon… Thank you for the recipe.

  2. Mary Weber

    Hi Frugal – I love this recipe!

    I have a blackberry farm and made this sauce with fresh berries. I have several gallons of frozen berries. Could I use frozen and follow same process?

    • FrugalHausfrau

      HI Mary, Absolutely you can. The difference is the frozen blackberries are going to be softer and won’t take any time at all to get soft and juicy. Use gentle heat and by the time they are warmed through you should add the cornstarch mixture.

      If your farm has a public website and you’d like to link it here, feel free to comment back and include the link and your area!


  3. Just made your blackberry sauce and it is absolutely delicious! Your sugar/lemon amounts are perfect. Because of my 98 year old dad and his teeth issues – and that our home-grown blackberries seem to have a gigantic amount of seeds this year – I ran the berry sauce through a sieve. It was a bit thin without the bulk of the blackberries, so added a bit more of the water/corn starch slurry. It is absolutely delightful! Great recipe – thanks!

    • FrugalHausfrau

      I am so glad to hear you liked it and I hope your Dad did, too! I took care of my Dad & Stepmom for 2 1/2 years, and nothing made me happier than to hear little happy noises while they ate! I figure if after all their years of eating if they were still getting excited about something it must be a winner, They are 93 and 90, now. And I know all about those teeth! 🙂

      Thanks for taking the time to stop back and comment!


  4. helenfern

    Thanks for sharing at last week’s What’s for Dinner party – hope to see you there again this week. Enjoy the rest of your weekend!

  5. Congratulations on little Mackenzie!!!! I love that name so much. Can’t wait to see pictures.

    I’m so excited to make the cheesecake pie and this sauce. Do you know if those little plastic boxes blackberries and raspberries come in at the grocery store = a cup? More? Less? I’m trying to figure out how many of those I need to buy to equal the 2 cups your recipe calls for.


    • FrugalHausfrau

      The little square ones that are about an inch and a half high are about 8 ounces or a cup and the bigger ones (where I live they’re like little clear square cartons, about 4 inches tall, are a pint, about 2 cups. And that’s a great question ! I’ll clarify it!

      Thanks for the congrats! I love the name too but hope she doesn’t get called “Mac”! We’ll see!! Kenzi is awful cute though!

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