Perfect with cheese blintzes, but it will work over ice cream and on other desserts.
Makes about 2 cups.
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2 cups blueberries (frozen are fine)
1 TBL butter
2 TBL lemon juice
1/2 tsp cornstarch
1 TBL butter
2 TBL lemon juice
1/2 tsp cornstarch
This recipe makes a good topping for cheese Blintzes. See the recipe for Cheese Filling for Blintzes.
In a 2-quart saucepan, combine
- 2 cups blueberries (frozen are fine)
- 1 TBL butter
- 2 TBL lemon juice
- 1/2 tsp cornstarch
- pinch of salt
and cook over a medium-low heat, stirring as it comes to a gentle boil. Let simmer on a low heat, stirring regularly for about 8 to 10 minutes. Remove from heat.
Inspired by a Martha Stewart recipe.