One of the things I like best about our annual trip to pick blueberries is that so much of the harvest ends up in our freezer and I get to enjoy them in January when everything is dark and cold and fruit is definitely not in season locally.
One of the many ways I utilize those frozen blueberries is to whip up a batch of blueberry topping to serve over waffles or pancakes. This topping – it’s definitely thicker than a sauce – is a great way to get blueberry flavor in all your bites without chasing berries as they roll around your plate. It takes just minutes to put together and can easily be modified to fit your tastes.
Not only does the sauce come together quickly, but I don’t have to buy a single ingredient to make it happen. If you keep berries in your freezer (and this should work with any sort of berry, though I haven’t tested it), you’ll likely be able to make this on the fly anytime.
Or you could serve it over ice cream, if that’s more your speed.
Ingredients
- 1/2 cup sugar
- 3 tablespoons corn starch
- 3 cups blueberries (fresh or frozen)
- pinch of salt
Instructions
- In a small saucepan, combine all the ingredients over medium-low heat. Stir until the blueberries have begun to release their juice and the mixture is soup.
- Increase the heat to medium-high and bring to a low simmer. Stir frequently as the mixture thickens.
- Cook until the blueberry topping has reached your desired thickness. If the mixture becomes too thick, add water a couple tablespoons at a time and combine well.
Notes
This recipe can be easily halved to make less topping, or doubled to make more. Try adding citrus zest or nuts for different flavor, or try strawberries, raspberries or blackberries.
