I have a weird thing about blueberries. They’re honestly not the type of fruit I would ever pick up plain and just eat. But, the second you put them in something else, or cook them in any way, I love them. Smoothies, pancakes, muffins, cupcakes(!) – you name it, I’ll eat it. So naturally, since this blueberry sauce is cooked, I love it. And it goes so well with so many things! You can use it to top waffles or pancakes (this recipe minus the chocolate chips would work perfectly), swirl it into some yogurt or drizzle it over vanilla ice cream for a delicious dessert. Speaking of desserts, stay tuned for a fantastic cupcake recipe coming up soon, that this sauce was made for (literally.. that was why I made it the first time. But it’s awesome on its own. Promise.)
- 3 cups fresh blueberries
- 6 tablespoons granulated sugar
- 2¼ teaspoons cornstarch
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
In a medium heavy-bottomed saucepan, combine the blueberries and sugar. In a small bowl, whisk together the cornstarch, water and lemon juice until smooth and completely dissolved. Cook the berries and sugar over medium-high heat, stirring occasionally, until the berries begin to release some juices. Stir in the cornstarch mixture, then bring to a boil. Reduce the heat and continue to simmer for 1 minute. Remove from heat, cool to room temperature then store in an airtight container in the refrigerator.
Yield: about 3 cups