Blueberry Bourbon Dessert Sauce

Blueberry Bourbon Dessert Sauce hits all the right notes: not too sweet, not too dense and it delivers with its big, berry, boozy flavor.  The bourbon is subtle and works very well with the blueberries; many dessert sauces with an alcoholic spirit element (rum, bourbon, vodka, wine) often suffer from an over-enthusiastic hand when added in the preparation, resulting in a harsh finish where the alcohol element overwhelms the other flavors of the sauce.  Similarly, many dessert sauces have a spice element which is too forward; our Blueberry Bourbon Dessert Sauce eschews spices and lets the blueberries and bourbon shine. The addition of butter rounds out the flavors and contributes a  silky finish to the sauce. With its blue-purple, dare we say indigo, color and pleasing texture, Blueberry Bourbon Dessert Sauce will dress up most desserts, from simple vanilla ice cream or a lemon pound cake to our own delightful Pumpkin Pie NY Cheesecake or our Ricotta Cheesecake.  With just six readily obtainable ingredients and easy preparation, Blueberry Bourbon Dessert Sauce just may become a go-to recipe for you.

Pumpkin Pie NY Cheesecake with Blueberry Bourbon Dessert Sauce

Total Time: 30 minutes. Yields 2 cups.

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  • 2 cups fresh Blueberries
  • ½ cup Kentucky Bourbon
  • ½ cup Water
  • 6 Tbs granulated Sugar or Stevia or Lakanto*
  • 1 tsp Vanilla Extract
  • 2 Tbs Unsalted Butter


  1. Remove any stems from the blueberries, rinse and drain of excess water.
  2. In a 1-quart saucepan, combine the blueberries, bourbon, water, sugar or Stevia or Lakanto, vanilla extract and unsalted butter.
  3. Cover the pan and bring to a rolling boil over a medium-high heat; reduce the heat, uncover and simmer until all the blueberries have burst and the sauce has reduced by half its volume.
  4. Cool the Blueberry Bourbon Dessert Sauce, pour into a sauceboat or bowl and serve with your choice of dessert.

Pumpkin Pie NY Cheesecake with Blueberry Bourbon Dessert Sauce


  • Stevia or Lakanto may be substituted for sugar on a 1-to-1 basis to reduce the carbohydrates.