Summer Blueberry Sauce
- 1/3 cup sugar
- 1 Tbsp cornstarch
- ½ cup water
- 1 tsp lemon juice
- 1 ½ cups fresh or frozen blueberries
- Combine sugar and cornstarch in a medium saucepan; stir in water and lemon juice; bring to a boil, reduce heat and simmer, stirring constantly until thickened and clear.
- Stir in blueberries and simmer 2 minutes more.
- Cool before serving. Makes about 1 ¾ cups.
Note: This sauce may be refrigerated for two weeks or frozen for one year.Recipe Courtesy of Klassen Blueberries