Description
A blueberry topping with a hint of lemon perfect to add to cheesecake, pancakes, waffles and ice cream.
Ingredients
1 pint of washed blueberries
1/2 cup of granulated sugar
1/2 cup water
Lemon juice from half a lemon
2 tsp vanilla extract
Pinch of kosher salt
1 tablespoon cornstarch dissolved into 2 tablespoons of water to make a slurry
Instructions
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.