Blueberry Lime Sauce for Waffles, Pancakes and Ice Cream!
I make blueberry sauce a lot. So much, in fact, that I’ve had a chance to try a variety of different recipes and choose a favorite. (Note: it is probably not a coincidence that my favorite one has the added addition of butter. Ahem.) Most of these recipes include (in addition to the obvious blueberries) cornstarch, some sort of citrus juice and zest, and sugar. It’s blueberry season, so I’ve been making this recently. It takes about 10 minutes to make, so if you’re at a loss for what to bring to someone’s house for a summer pool party, just grab some vanilla ice cream and bring some of this sauce. People will be licking it off of their plates! We eat it on waffles, stir it in to yogurt, and put it on pancakes. I also bring it as a sauce for my favorite any-berry cake.
Summer Blueberry-Lime Sauce
- 1 pint blueberries (or 12 oz bag of frozen)
- 1/3 cup granulated white sugar
- 1/4 cup freshly squeezed lime juice (we use key limes)
- 1/2 t. lime zest
- 1 T cornstarch
- 1 T water
- 2 T butter
- In a small bowl, stir together the water and cornstarch until a paste is formed, and set aside
- Combine berries, sugar, lime juice and zest in a small nonreactive pan* (HERE’s a good one)
- Cook over medium-high heat, stirring constantly until the berries begin to soften a little and release their juices (2-3 minutes)
- Stir in the prepared cornstarch mixture and continue to stir until the sauce thickens, about 3-5 minutes more.
- Turn off the heat and stir in the butter until its melted.
Voila! Amazing blueberry sauce!
*what’s a nonreactive pan, and why do you need one? Here’s a good article about it…
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