A Weekend, A Carload of Fruit… and the Easiest Blueberry Sauce

I just got back from an amazing weekend with my college friends. The kind of trip where you laugh too much, eat too much, and somehow end up coming home with more food than you started with. As one of the drivers, I was “rewarded” with an abundance of fresh fruit (note to self: next time, maybe bring a smaller cooler).

Faced with a mountain of blueberries, I decided the easiest solution was to make this quick, versatile blueberry sauce. It’s perfect over waffles, pancakes, ice cream… (or, if you’re like me, straight from the spoon)

• 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

Let’s Cook!

• In a medium saucepan, combine water, sugar, and lemon juice. Bring just to a boil, stirring until blended.
• Toss the blueberries gently with the cornstarch-water mixture.
• Add the blueberries to the saucepan along with a dash of vanilla. Simmer gently, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
• Stir in the lemon zest and remove from heat.
• If your sauce thickens too much (been there, done that!), just stir in a splash of water a bit at a time until it’s the texture you love.

Tip: This sauce keeps beautifully in the fridge for about a week. Use it to top pancakes, cheesecake, oatmeal, or mix it into yogurt.

Now I’m thinking cheesecake should be next on my to-bake list. You too?

Eat well, friends!

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