Video
Blueberry Sauce Topping
Easy blueberry sauce made from fresh or frozen berries that is perfectly sweet and balanced by a hint of tart lemon. It's thick and juicy, perfect for topping cakes and cheesecakes.
Ingredients
- 1 ½ cups (200g) frozen blueberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (15ml) water
- 2 teaspoon (6g) cornstarch
Instructions
- Cook down the blueberries. Combine blueberries, granulated sugar and lemon juice together in a small saucepan or saucier over medium heat. Cook for 5-8 minutes stirring often until the berries are thawed and they release their vibrant juices.
- Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the berries have broken down a bit and are simmering, add the cornstarch mixture and stir it in.
- Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
- Cool. Immediately pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.
