Sunday, July 19, 2015

Celebrating National Ice Cream Day with Homemade Blueberry Sauce

Growing up, one of my favorite parts about long summer vacations from school was going blueberry picking with my mom. At Moore's Blueberry Garden in Fort Wayne you could pick blueberries for 50 cents a pound. My mom and I would eat the blueberries as we picked them because she always said they don't weigh you beforehand so they can't charge you for the blueberries you eat.

Sadly, that blueberry garden is no longer open. And even sadder, I don't have long summer vacations.

But we still love blueberries and everything you can make with them -- including this wonderful, homemade blueberry sauce!

We put this sauce on everything: pancakes, waffles, oatmeal, cheesecake, etc. But since it's NATIONAL ICE CREAM DAY (yahoo!) I decided to put the blueberry sauce on a big bowl of (Fort Wayne made) Edy's vanilla ice cream and make a homemade blueberry sundae!

The contrast of warm blueberry sauce and cool vanilla ice cream tastes like "summer" and is just short of heavenly!

Makes about 2 cups of sauce

  • 1/2 cup sugar
  • 2 and 1/2 teaspoons cornstarch
  • Dash of salt
  • 1/2 cup water
  • 2 cups blueberries
  • 1 tablespoon lemon juice

  1. Mix sugar, cornstarch, and salt together in saucepan.
  2. Stir in water.
  3. Add blueberries.
  4. Place saucepan on stove-top and and set burner heat on medium high.
  5. Bring mixture to boil and then let simmer for 2-3 minutes.
  6. Remove sauce from heat and stir in lemon juice

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