Blueberry season is almost over, which means now is the time to make a big batch of blueberry topping. All you need is a few minutes, a few pantry staples and y’all will be ready to take your cheesecake, pancakes, waffles and ice cream to the next level.
This is such an easy way to use up fresh blueberries. If you love blueberries with a splash of lemon, this is the topping for you. The best part: blueberry topping comes together so quickly on the stove.
Blueberry Topping v. Blueberry Sauce
This entire time I've been calling this "blueberry topping" as in it is made of blueberries and goes on top of things like pancakes or cheesecakes. Is this a southern thing? Because the rest of the internet calls similar recipes "Blueberry Sauce". Y'all let me know in the comments.
- Fresh Blueberries
- Granulated Sugar
- Water Lemon Juice
- Vanilla Extract
- Kosher Salt
The cornstarch is where the magic happens. Basically cornstarch is a thickening agent made of endosperm of corn that is gluten-free. For our purposes, the best way to incorporate the cornstarch is to make a slurry. A slurry just means to dissolve the cornstarch in room temperature water. If you don’t make a slurry, the cornstarch may not distribute evenly and you’ll have noticeable clumps in the sauce. Feel free to ask me how I know that (lol).
The slurry goes into the pot after the blueberries come to a boil. This is important, because the heat of the blueberries will activate the cornstarch creating a thickened sauce almost immediately. It’s truly magic to watch happen. The ratio in my recipe is 1 part cornstarch to 2 parts water. If you like thicker sauce, feel free to experiment with the amount of cornstarch.Print
A blueberry topping with a hint of lemon perfect to add to cheesecake, pancakes, waffles and ice cream.
1 pint of washed blueberries
½ cup of granulated sugar
½ cup water
Lemon juice from half a lemon
2 teaspoon vanilla extract
Pinch of kosher salt
1 tablespoon cornstarch dissolved into 2 tablespoons of water to make a slurry
In a medium pan stir together the blueberries, sugar, water, lemon juice, vanilla extract and salt. Bring the pot to a boil, and then reduce to a simmer for 4-5 minutes.
Pour in the cornstarch slurry and cook until the sauce thickens, another 2-3 minutes.
Cool the blueberry topping before serving.
Store in an airtight container in the refrigerator.