I make this sauce all the time. It’s so versatile! I make it on the weekends to pour warm over pancakes and waffles, I let it cool to top mini cheesecakes, and I use in my picnic-friendly Cheesecake Jars. It takes five minutes and is particularly great with summer berries or making you feel like it’s summertime.
This may seem like a summertime special BUT I find that it’s great for my summer berry fix in the dead of winter because you’re adding sugar and lemon to blueberries and cooking them down, which gives them more flavor than winter berries have on their own. Make this in the summertime and you will be positively swooning.
Blueberry Lemon Sauce
1/4 cup granulated sugar
1 tsp cornstarch
1/4 cup water
1 cup blueberries
Zest of half a lemon
Juice from a whole lemon
- Whisk together sugar, cornstarch, and a dash of salt in a saucepan set over low heat. Whisk in water. Add blueberries, lemon zest, and lemon juice. Cook for 2-3 minutes over medium heat until most of the blueberries have burst open and sauce starts to thicken. Cool ten minutes and serve or cool completely and store in a jar.
Its’ delicious in my cheesecake jars!
Cascading down a mountain of pancakes: