Blueberry Sauce

evelyn/athens's Note:

This delicious sauce can be used in so many different ways-- to top ice cream or cheesecake, layered with whipped cream and sliced pound cake, or warmed and served over pancakes.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2.25 cups

• 1 lb fresh blueberries or 1 lb frozen blueberries
• 1/2 cup sugar
• 3 tablespoons fresh lemon juice
• 2 teaspoons cornstarch
• 1 1/2 teaspoons grated lemons, rind of

Directions:

1. Combine all ingredients in medium saucepan.
2. Stir over medium heat until cornstarch dissolves.
3. Boil until thickened, stirring occasionally, about 4 minutes.
4. Cover and refrigerate.

Reviews

[Krista Smith]

I made this to go over an apple cake that just needed a little something extra and it was delicious. I used blueberries that I froze this summer and made about half a batch since there wasn't a ton of cake. I used 'imitation' lemon and omitted the zest since I forgot to pick up a lemon when I was at the grocery store but it still turned out great. I think I'll have to make some pancakes tomorrow so that I can use up the rest of the sauce!

[L-Burden]

I bought a huge flat of blueberries from my produce co-op this week, and this was one of the recipes that found it's way into my kitchen. I LOVED it. Very simple, and very delicious! I served it over vanilla bean ice cream...the only thing I did wrong was I skipped the "let it cool" step. I couldn't resist. Thanks!

[lele1121]

What I thought was a bag of frozen blueberries turned out to be frozen blackberries. Made this anyway useing the blackberries and it was the perfect mix of sweet and tart (I think it would work beautifully wih most any berry). Served it over Vina's Banana Pancakes and it was a really yummy breakfast! Thank you for sharein such a simple and tasty recipe!