Easy peasy blueberry sauce

Easy peasy blueberry sauce is versatile and delicious. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes and waffles.

This Wednesday, June 29th is National Waffle Iron Day. Breakfast and brunch is one of my favorite meals and I LOVE waffles topped with blueberry sauce. I thought, what better way to celebrate the beloved waffle and the kitchen tool that makes them possible, than with a delicious, easy blueberry sauce recipe. This recipe is quite versatile. Drizzle it on vanilla ice cream for a simple dessert or try it on pancakes.

Did you know waffles have been around since the 14th century? The first American patent for a waffle iron was issued in 1869. Since then, Americans have been making all kinds of delicious waffle creations.

Local blueberries and mountain huckleberries will soon be in season in Washington. You can easily swap out the blueberries for huckleberries, which are very similar.

I recommend shopping your local farmer’s market for these little blue bundles of deliciousness. Follow this link to find a Puget Sound farmer’s market near you. Find A Market Near You!

Blueberries are native to North America and very high in antioxidants

Simple, versatile and full on flavor – this easy peasy blueberry sauce recipe is great on waffles, pancakes or ice cream.

• 2 cups blueberries (1 U.S. pint)
• 1/4 cup lemon juice
• 1/4 cup plus 1 tbsp spoon sugar
• 1 tsp cornstarch

1. Combine all the ingredients in a medium sauce pan and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the sauce begins to thicken. Transfer the sauce to a jar. Use immediately. Store in the fridge.
2. Microwave the sauce for 20-30 seconds and add a small amount of water as needed to thin the sauce after refrigeration.

Use fresh or frozen blueberries or mixed berries.

Source: northwestspoon.wordpress.com