One more thing for you to use your end of summer blueberries for – and this one is especially good if you get a batch of (gasp) bitter berries that need sweetening up – blueberry sauce.
I made some to drizzle on lemon pound cake, which I bought from the store (no baking in this house til it cools down, remember?) but I have a lovely recipe for sour cream and lemon pound cake if you’d like to make one yourself. I think the two would pair beautifully together.
If cake isn’t your thing (who are you?!) the sauce would also be lovely with ice cream, crepes, yoghurt, pork, a good loaf of sourdough bread (think: jam) and really anything else, sweet or savoury, that you can think of. Best of all if you let it cool down you can keep the sauce stored tightly in a jam jar, refrigerated, for a week.
Warm Blueberry Sauce
- 2 tsp unsalted butter
- 1 pint blueberries
- 1/4 cup sugar
- Melt the butter in a saucepan set over medium heat; then add the blueberries and 2 tbsp of the sugar. Cook, stirring, until blueberries release their juices and begin to simmer, about 2 minutes.
- Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce. Add more sugar as you continue, until as sweet as desired.