Prep 5 mins
Cook 15 mins
Very yummy over plain cakes. Could use on ice cream and many other things too! Taken from Creative Cook's Kitchen
- 473.18 ml blueberries, fresh (frozen ok, but thaw them first)
- 118.29 ml sugar
- 118.29 ml water, divided
- 14.79 ml lemon juice
- 7.39 ml cornstarch
- In a small sauce pan, heat blueberried, sugar, 1/3 cup of water, and lemon juice over med-high heat.
- Bring to boil.
- Cook until some berries burst, about 2 minutes.
- In a small bowl, combine remaining water and cornstarch, stir until smooth.
- Stir cornstarch mixture into the blueberries, a little at a time.
- Return mixture to a boil over med-high heat, reduce heat to med and cook the mixture until thickened and no longer cloudy, about 2 minutes.
- Serve warm.
This sauce is sooo good! I baked a cheesecake also yesterday and the two complimented each other very nicely! This was a very simple recipe to follow and just to add if you don't mind, strawberries or some other kinds of fruit would work well with this recipe as well. Thanks for sharing!
It's a great recipe to have, especially in a place where I can get blueberries only in summer and blueberry jam. And that's it! I used frozen blueberries and served the sauce over pancakes. And turned the rest into the blueberry yogurt the other reviewer said she did herself.Thanks for sharing.
Fabulous. I did double the cornstarch as I like my sauce thicker. It was nice over pancakes warm. I stored the extras in the refridgerator. We had it chilled over vanilla ice cream, which was great. Also, I stirred some into plain yogurt and made my own blueberry yogurt that was WAY better than anything you can get in the store. I'm sure this would be great over pound cake or biscuits also.