I am crazy over this blueberry sauce! The first time I made it was years ago and served it over pancakes. It is so versatile that it can be served in lots of different ways. This weekend I drizzled it over lemon cheesecake bars, but last week it was delicious served slightly warm and poured over a log of honey goat cheese. Add some crunchy crackers to that combo, and you have a great appetizer! It is simply divine just poured over vanilla ice cream. The blueberry sauce has a slight hint of lemon, due to the lemon zest, that gives it such a wonderful overall taste. This is definitely a keeper!
- 2 cups fresh or frozen blueberries
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
- Over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice in a saucepan.
- Stir frequently, and bring to a low boil.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
- Slowly stir the cornstarch into the blueberries, careful not to crush the berries.
- Simmer until the sauce is thick, about 5 minutes.
- Remove from heat, gently stir in vanilla and lemon zest.
Enjoy! XO, Carrie
Recipe adapted from My Baking Addiction