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

[Sydney Mike]

Great berry sauce you have here! Made the recipe as given & it worked out just great! Used frozen berries & really enjoyed the blueberry flavor with the lemon zest! Thanks for sharing! [Made & reviewed in I Recommend recipe tag]

[Buzymomof3]

I had an issue - the cornstarch became hard little flakes that I had to pick out. I also think my blueberries may not have had as much juice in them since even with the cornstarch issue it was a very thick sauce. Next time I'll add the cornstarch mixed with the lemon juice or some water. Tasted good. Thanks Evelyn!

[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!