By katew on March 28, 2010
Photo by lazyme
Photo by lazyme
"This can be made a day in advance and is great served on pancakes."
Serving Size: 1 (69 g)
Servings Per Recipe: 6
"Amazing stuff - and how easy was that??? I brought the blueberries to a boil in the syrup as stated, but then I let it simmer until a few of the berries had exploded. Yum!!! If I could give this more than 10 stars, I would. This will go into my Favorites of Favorites cookbook. My second picture posted to this recipe shows the plate after gorging on the blueberries over Recipe#504246 but BEFORE licking the plate clean. LOL! Thanks Kate, for another great recipe! Made for team Gourmet Goddesses, ZWT9."
"This is so good on pancakes. The mint adds a freshness to the sauce. DH didn't like it as much as me. Thanks kate :) Made for ZWT9"
"I must admit I did not cook the blueberries, but just served fresh with mint and agave syrup. Delicious! Thanks!"
"great easy recipe zwt9"
"Loved this! So simple and so good over pancakes. Thanks Kate, for sharing. Made for ZWT9."
"I love blueberries and had mine over my morning oatmeal! I used the fresh mint from my garden and it was delicious!! Made for ZWT #9!"
"katew this is a super way to serve all the fresh blueberries I picked over the last couple of weeks. I used mint from my garden as well and syrup from my trees. This is one organic, homespun recipe for me. I did not server over pancakes but over french toast and it was fabulous! Am wondering if this will freeze well pre-mint so we can enjoy in the winter as well. Delicious!!!"