As we are in the midst of blueberry season, why not make this tasty sauce for pancakes, cheesecake, ice cream, or whatever else you might like? I make this regularly and serve it with pancakes instead of syrup. It is that good! It comes from Janet and Greta Podleski, authors of The Looneyspoon Collection.
Ingredients
2 cups fresh blueberries
1/4 cup water
1/4 cup sugar
2 Tb. freshly squeezed lemon juice
1 1/2 tsp. cornstarch
Combine blueberries, water and sugar in a small pot. Heat over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and simmer, uncovered, for about 2 minutes, until some of the blueberries begin to burst.
Combine lemon juice and cornstarch in a small bowl and mix well. Add to blueberry mixture. Cook and stir until sauce thickens, about 1 more minute. Remove from heat, cover and keep warm.
Serve warm over pancakes or cool and use later for a dessert topping
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