My family {loves} blueberries and this is a great sauce to make for pancakes, ice cream, coffee cake... whatever! You can use frozen or fresh and I think it would be a tremendous addition to the lemon ricotta pancakes I have lined up for this week!
Blueberry Syrup
from: The Way the Cookie Crumbles
1 cup sugar
1/2 cup water + 2 Tbs
pinch of salt
1 Tbs cornstarch
1 cup blueberries
1/2 tsp lemon juice
butter
Bring the sugar, 1/2 cup of water and salt to a boil. Mix until dissolved. Add the Tbs of cornstarch and 2 Tbs of water. Blend.
Add the blueberries and stir. Boil until they POP and syrup turns purple (about 5-6 minutes)
Turn off the heat and add 1/2 tsp lemon juice and a pat of butter.
Serve warm over hot pancakes!
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