Blueberry Topping
One of my favourite desserts is a cheesecake. There are so many varieties and you can top it with many flavourings, depending on the occasion, what’s in season or simply what you fancy.
I also love blueberries and they often become a topping for cheesecake. I still like the cherry topping but it’s been overdone. Blueberries are the new cherries.
This is an easy recipe that keeps in the fridge for 10 days and you can make it with fresh or frozen blueberries!
Besides cheesecake, you could use this as a topping for crepes or pancakes, top some waffles, swirl into homemade vanilla ice cream (or top it).
2
cups
5
minutes
5
minutes
-
4 tsp. corn starch
-
2 cups blueberries (fresh or frozen)
-
1/3 cup white sugar
-
2 tsp. lemon juice
-
1 tsp. lemon zest
-
1/2 cup water
- Place your corn starch in a mug and add 4 Tbsp. water and stir to dissolve. Set aside.
- To a medium sized pot, add the remaining ingredients over medium heat. Give a gentle stir with a rubber spatula.
- Once the mixture comes to a boil, add the the corn starch slurry and stir for 1-2 minutes. Take off the heat and allow to cool (the sauce will thicken as it cools).
- Once cooled, transfer to a container with a cover and place in the fridge until needed.
- If the sauce is too thick, you can place back on your stovetop over low heat and stir in a couple of tablespoons of water until your desired thickness is achieved.
The post Blueberry Topping first appeared on Kalofagas.ca.
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