Recipe information
Yield
makes about 2 1/2 cups Servings
Ingredients
6
tablespoons sugar
4
teaspoons cornstarch
4
teaspoons fresh lemon juice
1
cup water
2
1/2 cups fresh blueberries, divided
1
teaspoon finely grated lemon peel
Need to make a substitution?
Preparation
Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel. Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.