There are so many ways to use this yummy dessert sauce; serve with pancakes or waffles, spoon over vanilla ice cream, stir into yogurt, use as a layer cake filling or a cheesecake topping.
If using fresh berries, sort through the berries and remove any that are soft or moldy, and remove all stems.
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- 3 cups fresh or frozen blueberries
- ½ cup granulated sugar
- In a small mixing bowl combine cornstarch, water, and lemon juice. Stir until smooth. Set aside.
- In a medium-size heavy-bottomed pan combine blueberries and sugar. Cook over medium-low heat, stirring gently with a rubber spatula or wooden spoon until the berries begin to release their juices and the sugar is dissolved, 3 to 5 minutes. Stir the cornstarch mixture into the blueberry mixture. Increase heat to medium-high, bring to a boil while stirring, then reduce heat to a simmer and stir and cook for 1 minute more. Remove pan from the heat and let blueberry sauce cool to room temperature.
- When cooled use sauce as desired, or place in a covered bowl and refrigerate.