I just returned from an amazing weekend reconnecting with my dearest college friends to discover that, as one of the people who drove, I was gifted an amazing amount of fresh fruit (we somewhat over planned the amount of food that could reasonably be consumed in one weekend. But hey, who was complaining?) So I decided to make a quick blueberry sauce!

2 cups fresh blueberries (I’m thinking you could use frozen, but I’ve never tried)
1/2 cup water
1/2 cup sugar
2 tbsp. fresh lemon juice
2 tbsp. cornstarch, dissolved in 2 tbsp. water
dash of vanilla extract
zest of one lemon

Mix the water, sugar, and lemon juice in a saucepan and bring to just a boil till blended (if you’re worried about the amount of sugar, you can always use a bit less, personally we don’t find it super-sweet). Gently toss the blueberries in a bowl with the water & cornstarch mixture. Add to the saucepan with the vanilla and gently boil until it thickens enough to coat the back of a spoon. Add in the lemon zest and you’re done!

I’ll confess sometimes I get a little distracted and forget to check it, so if it becomes more like a jam, no worries – just add a bit more water until it’s the consistency you like!

Trust me when I tell you this is absolute perfection on waffles, ice cream and cheesecake if you have it (and seriously, now I’m really leaning toward making one this weekend!)