We use this on our waffles.
- 1 cup sugar (we use 1/2 cups)
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 2/3 cup water
- 3 cups blueberries
- zest from one lemon
- 1 tablespoon lemon juice
- Go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.
- In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries.
- Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.
- Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.
- Allow the sauce to cool before storing in the refrigerator.
- Blueberry sauce can be used as a topping on waffles, pancakes, cakes, cheesecakes, or ice cream.