Blueberry Syrup is one of my favourite recipes (and a great gift), but I wanted to make a quick blueberry sauce recipe that had whole blueberries in it rather than just as a syrup. This Blueberry Sauce Recipe is designed to be eaten immediately or within a few days rather than to bottle and keep in the pantry. Serve it with your favourite muesli or porridge, or put it on pancakes as a breakfast or dessert.
2 cups frozen (or fresh) blueberries
⅓ cup water
¼ cup sugar
2 tablespoons lemon juice (or orange juice)
1½ tablespoons cornstarch (corn flour) mixed with 2 tablespoons water
Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon.