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A jar of Blueberry Ginger Dessert Topping sits on a white plate

Blueberry Ginger Dessert Topping

A quick-to-assemble multi-use fruit topping.
Course Sweets
Cuisine North American
Keyword blueberry, dessert sauce, ginger
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 164kcal


  • 1 1/2 cups (375ml) cold water separated
  • 1/4 cup (30g) cornstarch
  • 1 1/2 pound (750g) blueberries separated
  • 3 inch piece fresh ginger root sliced (no need to peel)
  • pinch kosher salt
  • 3/4 cups (150g) granulated sugar plus more to taste*
  • 2 tablespoons fresh lemon juice


  • In a small bowl, mix together 1/4 cup of the water with the cornstarch. Stir until the mixture is runny.
    Set the bowl aside.
  • In a saucepan, combine 3 cups of blueberries, the ginger, granulated sugar, and the salt.
    Stir the lemon juice and the remaining water into the ingredients in the pot and bring the mixture up to a simmer over medium heat. 
  • Once the blueberry ginger combination begins to simmer, begin to carefully press them with the spatula to extract the pectin from the berries. This helps the mixture thicken a bit.
    Continue cooking- stirring frequently- until the mixture thickens slightly, or for about 5-6 minutes. 
  • After the blueberry ginger liquid has thickened a bit and resembles a loose syrup, strain the juice from the pulp by pouring it through a fine-mesh strainer that's been placed over a bowl.
    Use the rubber spatula to press the excess juice from the berries. Discard the berry skins or stir them in a cocktail or lemonade (after removing the ginger coins).
  • Return the extracted blueberry juice to the pot and bring it up to a simmer once again. 
    Pour the cornstarch mixture into the simmering liquid in a slow, steady stream while stirring constantly. After the cornstarch slurry has been added, allow the mixture to come to a gentle simmer while stirring.
  • After 1- 2 minutes of simmering, the sauce should be thick. Check that it is the proper consistency: use your finger to create a line down the middle of your spatula. If the edges of the line hold, you're ready to proceed.
    A runny sauce will need more slurry. Stir together a small batch: 1 teaspoon of cornstarch and 1 teaspoon of cold water, and repeat the drizzling/stirring in step. 
    If the sauce it so thick it looks more like a pudding, add more water (a tablespoon at a time) to thin it it out.
    If the sauce has developed lumps, strain it to remove the lumps before proceeding.
  • Remove the pot from the heat stir in the remaining blueberries. As the mixture cools, the residual heat will slightly cook the whole blueberries. 
  • Allow the Blueberry Ginger Dessert Topping to cool or use it straightaway.
    Store the topping in an air-tight container or jar in the fridge for one week.


*The amount of sugar you'll use is dependant on how sweet your berries are. Taste a few to determine if they'll need a 1/4 cup more or less sugar than called for. 


Calories: 164kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 65mg | Fiber: 2g | Sugar: 31g | Vitamin A: 46IU | Vitamin C: 10mg | Calcium: 6mg | Iron: 1mg