Ingredients
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 3 cups blueberries fresh or frozen, divided
- 1 1/2 tablespoons cornstarch
- 2 1/2 tablespoons lemon juice for cornstarch mixture
- Zest of 1 lemon
Instructions
- In a small saucepan, combine water, sugar, vanilla extract, and half of the blueberries. Heat over medium-high until the mixture comes to a low boil and the blueberries start to break down.
- In a small bowl, dissolve the cornstarch in the lemon juice. Stir this into the saucepan and bring the mixture to a rolling boil. Lower the heat and simmer for 2-5 minutes until the sauce thickens. If it becomes too thick, add water one tablespoon at a time.
- Gently stir in the remaining blueberries. Remove the pan from heat and mix in the lemon zest. Serve warm or let the sauce cool to room temperature and refrigerate for later use.
