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One of my favorite sounds of summer is the first picked blueberries falling into my bucket.
½ cup water
¼ cup granulated sugar-add more or less depending on how sweet your berries are
Zest of ½ lemon or orange
1 tablespoon cornstarch
¼ teaspoon vanilla extract
½ cup blueberries
Optional: 1 tablespoon fresh basil, chopped
¼ teaspoon dried lavender
- Combine the blueberries, water, sugar. Bring to a simmer and cook until the blueberries burst, about 5 minutes.
- In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
- Slowly stir the cornstarch slurry into the blueberries over a low flame. The sauce will thicken immediately. Continue to cook while stirring for 1 minute.
- Remove the sauce from the heat and gently stir in vanilla, lemon zest, ½ cup blueberries, and optional herb if using. Let the sauce cool down and refrigerate until ready to use. Store the sauce in the refrigerator for 2 weeks or freeze for up to 6 months.
Topping: Serve over ice cream, yogurt, cake, French toast, or pancakes.
Soup: Add heavy cream and/or sweet wine to create a cold blueberry soup. Add additional berries (raspberry, black berry, strawberry).
Savory Sauce: Heat the desired amount of sauce in a saucepan with 1-2 tablespoons of balsamic vinegar and ¼ teaspoon crushed red pepper. Season with salt and pepper to taste. Serve over pork, chicken, or fish.