If you want to try your own hand at a summertime blueberry dessert, consider this recipe for a blueberry topping that complements ice cream and pound cakes. (Or eat it with a spoon topped with whipped cream!)
- 2 pints of fresh, local blueberries
- 7 tablespoons of water
- 1 cup of sugar
- 1/2 teaspoon of lemon juice
- dash of cinnamon
- 2 tablespoons cornstarch
Simmer 1 pint of blueberries, 4 tablespoons of water, sugar, lemon juice, and cinnamon until berries begin to give off juice. Bring mixture to a boil and reduce to low heat. Mix cornstarch and remaining 3 tablespoons of water and add to blueberry mixture. Continue to cook over low heat for 3 to 5 minutes and remove from heat. Stir in remaining pint of blueberries and chill.