Blueberry Sauce

Ingredients

• 1 pint (16 ounces/290 grams) of fresh or frozen blueberries
• 2 tablespoons (30 grams) granulated sugar
• 1 tablespoon lemon juice ((about 1 large lemon, zest first))
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon fresh lemon zest

Steps

1. 1

   In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.

2. 2

   In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.

3. 3

   Remove from heat and stir in the lemon zest. Serve immediately, or cool to room temperature, then place in an airtight container in the fridge for up to 1 week. Sauce will thicken in the fridge, so reheat gently in the microwave or on the stove to thin out.