Sweet, tangy, and bursting with blueberry flavor, this BBQ sauce brings a fruity twist to a classic favorite. Slather it, dip it, or drizzle it because it’s good on just about anything, and I promise, YOU WONT GO BACK TO THE TRADITIONAL VERSION!

Inspired by Vivian Howard’s legendary sauce, this recipe for blueberry BBQ sauce started with one thought: I need this in my life at all times. I know, blueberry in BBQ sauce sounds a little unhinged, but it really works! After tweaking and taste-testing, this blueberry BBQ sauce recipe came out even better. It’s fruity, sweet, tangy, with a sneaky hit of umami that keeps you going back for “one more taste.” No exaggeration, this is hands-down the best BBQ sauce recipe I’ve ever had.

Ingredients for Blueberry BBQ Sauce Recipe

Blueberries: Use fresh or frozen blueberries as the base of the sauce, providing natural sweetness and a unique, fruity taste. 

Apple Cider Vinegar: This adds acidity, balancing some of the sauce’s sweetness and creating a classic tangy taste. 

Sugar: This enhances the flavor of the berries and helps the sauce thicken.

Garlic, Bay Leaves & Cinnamon Sticks: These add warmth and aromatic depth that create a well-rounded taste.

How to Make this Blueberry BBQ Sauce

Step 1. Pulse the berries, vinegar, and sugar in a food processor or blender.

Step 2. Then, transfer the mixture to a saucepan with the remaining sauce ingredients, simmer covered, and remove from the heat.

Step 3. Discard the bay leaf and cinnamon, blend the mixture until smooth and strain the sauce.  

Step 4. Return it to the pan, and simmer over medium-low heat until the mixture thickens. Set the sauce aside to cool. This recipe for blueberry bbq sauce makes about 3 cups.

Storing BBQ Sauce

To store your blueberry BBQ sauce, keep it in a sealed, airtight container in the refrigerator or freezer. When stored properly, it’ll stay fresh and delicious for up to 2 months in the refrigerator and about 4 months in the freezer (if it even lasts that long). If storing in the freezer, let the sauce thaw in the refrigerator. Before using, make sure you give it a quick stir before using, and you’re good to go.

More Delicious Condiments

• Ham Glaze
• Honey Mustard
• Buttermilk Ranch
• Big Mac Sauce

FAQs

Can I use frozen blueberries for this BBQ sauce recipe?
Yes! Frozen blueberries work perfectly. They break down easily, release plenty of juice, and provide consistent flavor year-round. No need to thaw; just add them straight to the pot.

What foods go best with this sauce?
Pretty much everything. Ribs, chicken, pulled pork, burgers, wings, roasted veggies, fries—even as a dipping sauce. It’s dangerously versatile.

How to adjust consistency of the bbq sauce?
If the sauce is too thick, add a bit of water. If the sauce is too thin, let it cook down a bit more to thicken. Note, the sauce thickens as it cools.

I hope you love my Blueberry BBQ Sauce Recipe! It’s sweet, savory, and tangy. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Homemade Blueberry BBQ Sauce

Prep Time :10 minutes mins

Cook Time :10 minutes mins

Total Time :20 minutes mins

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Ingredients

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• ▢ 2 1/4 cups blueberries
• ▢ 1 1/2 cups apple cider vinegar
• ▢ 1 1/2 cups granulated sugar
• ▢ 2 bay leaves
• ▢ 1 cinnamon sticks
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ 1/4 tsp salt
• ▢ 1/4 garlic powder
• ▢ 1 tsp Worcestershire sauce

US Customary – Metric

Instructions

• Pulse blueberries, vinegar, and sugar in a food processor or blender until chunky.
• Transfer blueberry mixture to a saucepan. Add bay leaf, cinnamon stick, garlic powder, and crushed red pepper. Simmer covered 10–15 minutes. Remove from heat and discard bay leaf and cinnamon.
• Transfer to a blender until smooth, then strain into a bowl using a mesh sieve. Return to saucepan and simmer uncovered on low to medium low until reduced by ¼ (about 20-25 minutes), until syrupy and coats a spoon. Cool completely and store in the refrigerator (makes ~3 cups and keeps up to about 2 months refrigerated).

Nutritional Information

Calories: 1435kcal (72%)Carbohydrates: 355g (118%)Protein: 3g (6%)Fat: 2g (3%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 684mg (30%)Potassium: 591mg (17%)Fiber: 10g (42%)Sugar: 335g (372%)Vitamin A: 207IU (4%)Vitamin C: 33mg (40%)Calcium: 92mg (9%)Iron: 3mg (17%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.