At this time of the year, with cold weather closing in and getting colder by the minute, if you have blueberries in your freezer you can bring a little summer into your menu. This Blueberry Sauce makes a delicious topping for pancakes, waffles or French toast and can also be poured over ice cream for a summery blueberry sundae.
New Year's Day found us at David's for a breakfast of pancakes with Blueberry Sauce and whipped cream. While the pancakes were frying Anne and I got the Blueberry Sauce on the go. It only took a few minutes for the berries to come to a boil and thicken. By the time the first batch of pancakes were fried the sauce was ready to be served.
2 cups frozen or fresh blueberries
¼ cup water or apple juice
¼ cup sugar, or to taste
1 tablespoon cornstarch or 2 tablespoons flour
1 tablespoon lemon juice
Place the berries and water or juice in a small saucepan. Bring to a boil over medium heat. In a small bowl mix the sugar and cornstarch or flour. Pour the sugar mixture into the hot blueberries and stir until thickened. Boil about 1 minutes to cook the starch. Add the tablespoon of lemon juice and stir until combined. Serve warm over pancakes, waffles or French toast.
Makes about 2 cups.
Place the berries in a small saucepan over medium heat.
Add the water or apple juice and bring to a boil.
Use cornstarch or flour to thicken the sauce.
Mix the cornstarch or flour into the sugar. Make sure it is thoroughly mixed. If you like a less sweet sauce decrease the sugar or if you like it sweeter increase the sugar. We like it with the quarter cup of sugar.
Pour the sugar mixture into the boiling blueberries and stir until thickened.
Let the thickened berries boil at least 1 minute to cook the starch.
Pour in the lemon juice and stir through.
Now comes the best part.
Serve warm over a stack of homemade pancakes, waffles or French toast.
Blueberry Sauce--a taste of summer during the cold, cold winter.