Super simple and super delicious! The balsamic really adds a nice layer to the flavor. I used fresh lemon juice because that is what I had on hand, but I'll bet lime is even better. All the other blueberry coulis recipes I considered wanted me to both cook the sauce and drain the solids. I love this one because the freshness and all the nutrients from the skins stay in. One could cut back on the sugar a bit if your blueberries are especially sweet.
It was quite funny....normally when I serve my DH something he is very agreeable....but, when I told him that I was serving a Blueberry Coulis, his face screwed up and said "what's that?" His face certainly took on another look once I served this with an Angel food cake and some whipping cream. My guests were trying to figure out what gave it the unique taste and were suprised to find out that it was the balsamic vinegar. For something so simple, this recipe is a goldmine!!! My friend who owns 60 acres of blueberries just gave me roughly 35 lb so this recipe will help me make a (slight!!) dent in using them up!!! Thanks for the posting!!