Blueberry Sauce

With fresh or frozen fruit, this sauce is a delicious alternative  to syrup on pancakes or waffles. And it's easy make, bonus!

serves 2 – 4

2 cups blueberries, frozen

1 T agave or honey

1/8 tsp lemon zest

1/2 cup water

1 tsp corn starch

2 tsp water

In a small sauce pan, on low heat simmer blueberries, agave/honey, lemon zest and water until blueberries are tender and heated though. 
Separately make a slurry by mixing the corn starch and water until smooth, then adding to blueberries while stirring at the same time.
Sauce will thicken as blueberries get hot/simmers/boils. If you want a thicker sauce, make another slurry, add, stir, and bring sauce to a soft boil.
Turn off heat, then serve.

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