Some of those blueberries were quite useful yesterday, as we enjoyed cheesecake to celebrate our younger daughter’s 13th birthday. The birthday girl’s requested topping was chocolate sauce, which was a good choice for the kids. For the adults, chocolate isn’t that appealing, so I made a blueberry sauce with some of our frozen fruit.
This sauce is incredibly easy to make and can be served hot or cold. I have used it as a topping for french toast and waffles when warm and as a topping for ice cream and cheesecake when cold. What I always forget when making it is that this recipe makes a lot. Unless you are serving cheesecake or french toast to a group of eight that all will want blueberry sauce, I highly recommend making half a batch.
- 1 cup sugar
- 2 Tb. cornstarch
- 1 cup water
- 2 cups blueberries
- In a small saucepot combine sugar and cornstarch.
- Add water and place over medium-high heat, and bring to a boil.
- Once boiling, add blueberries, and reduce heat to a simmer.
- Cook for approximately 10 minutes, or until sauce has thickened.
- Serve immediately, or allow to cool and then store in a refrigerator.