Just a fancy way of saying, “blueberry sauce”.
Mmm, but doesn’t this look absolutely delicious? My sister put her tiny, but mighty, dorm kitchen to use a couple days ago. Being a photographer, she recorded the process of making this delicious topping. And guess who gets to blog about it? ME! So scroll down for the recipe and pictures that make your stomach grumble…
You’re going to take your saucepan…
and combine the blueberries. 1/2 cup of water, sugar and lemon juice.
Stir the mixture frequently, and bring to a low boil.
The mixture should change from this to a thicker mixture, like the very first picture.
In a small bowl mix the cornstarch with two tablespoons cold water.
SIMMER UNTIL THE BLUEBERRIES ARE THICK ENOUGH TO COAT THE BACK OF A METAL SPOON, ABOUT FIVE MINUTES. REMOVE IT FROM HEAT AND GENTLY STIR IN VANILLA AND LEMON ZEST.
Enjoy on waffles, pancakes, french toast, cheesecakes – the possibilities are endless!
Homemade Blueberry Sauce (recipe from My Baking Addiction)
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon)
1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.
If you ever get the chance, I highly recommend picking wild blueberries. They are small, but packed full of flavor. A very fun, and rewarding activity!
“I have loved the stars too fondly to be fearful of the night.”