Use this topping on cream pies, poured over plain cake, and laddled over pancakes or french toast.
I use this topping to finish off Bill Smith's Atlantic Beach Pie from Food52
2 cups blueberries (or other berry-strawberries, blackberries, cherries, raspberries, or combination)
a small pinch of salt
1/2 tsp fresh-squeezed lemon juice
3 tablespoons sugar
1 tablespoon cornstarch
- Combine the water, salt, lemon juice, sugar, and cornstarch in a saucepan over medium heat. Cook until the sugar is dissolved, stirring constantly.
- Add 1 cup of blueberries and bring to a boil, while continuing to stir.
- Add the remaining cup of blueberries and cook for another minute, while stirring.
- Remove from the heat and let cool for 5 minutes.