This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger Stoneboro, Pennsylvania
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups fresh or frozen blueberries
- In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Yield: about 2 cups.
Originally published as Blueberry Breakfast Sauce in Quick Cooking March/April 1998, p29
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