This luscious blueberry topping is lemony and lightly sweetened, making it perfect to put on anything from yogurt to a waffle, a slice of angel food or cheesecake. Today, we put it on pancakes after a teenage sleepover party. Everyone loved it!
The best part about a good blueberry sauce (or syrup) besides the incredible flavor, is that it can be made any time of year with either fresh or frozen berries. Plus the added bonus is that they are filled with good for you antioxidants. It comes together in less than 20 minutes and as long as it is kept in an airtight container, it will keep up to a week in the fridge.
Ingredients
- 2 cups frozen (or fresh) blueberries
- 1/3 cup water
- 1/4 cup granulated sugar (white or coconut is fine — a natural granulated sweetener may be used that measures 1:1 with sugar)
- One lemon – zest the whole thing (I like to use a microplane for this) and juice half.
- 1 1/2 tablespoons cornstarch (I always use organic corn products because it is one of the most genetically modified crops) mixed with 2 tablespoons water
- 1/4 teaspoon almond extract (or a splash of vanilla)
Instructions
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Combine the blueberries, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil, stirring occasionally; lower heat to a gentle simmer.
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Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring, until the sauce begins to thicken and coats the back of a metal spoon.
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Remove from heat and stir in the lemon zest and almond extract.
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Drizzle over everything!
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This sauce is also excellent when used in these Coconut Chia Seed Pudding Parfaits!
