Blueberry season is well underway and since I’m a big fan of these little blue gems, I’m trying to find as many ways as possible to work them into some delicious recipes. Sure, I could totally just eat them by the fistful straight out of the little basket, but why not explore new recipes that utilize this sweet summer berry?
Over the weekend, I picked up a mass quantity of locally grown blueberries and knew that I wanted to create a simple lemon infused homemade blueberry sauce for a recipe that’s coming up tomorrow. But this sauce was so incredibly tasty, that I couldn’t just stop there. As the weekend progressed we were adding a dollop of this homemade blueberry sauce to freshly churned vanilla ice cream, graham crackers and breakfast pancakes.
This sauce is sweet with a hint of tartness and adds the perfect little something extra to anything it comes into contact with. Okay – maybe not anything, so don’t go slathering this on Beef Jerky expecting something epic.
Stay tuned to tomorrow’s post and find out what I did with this homemade blueberry sauce that created one of the easiest and tastiest recipes that I’ve made in recent weeks.
Yield: about 8 servings