At this point in the summer season, fresh fruit abounds! Where I live, blueberries are plentiful in local stores, farm stands and pick-your-own options. With so many available right now, I find myself picking up more than my family is able to eat up in a reasonable amount to time.
We were out of town last week, so when we returned, I knew there were some foods in the fridge that we would need to get through fast. So when my boys asked for pancakes, I decided to top them with something a but more special than a drizzle of syrup. Enter…Homemade Fresh Blueberry Sauce!
I had never made blueberry sauce – properly known as blueberry compote – before. But I’ve often wondered how this sweet, fruity, smoothly decadent treat is made. And if you’ve looked around this site at all, you know I’m a big fan of keeping things simple. So I was thrilled when I found a recipe that required few ingredients and little work. I tweaked the recipe a bit to suit my liking.
I created this topping specifically on my pancakes, but after tasting it, I can certainly imagine using it on a variety of other yummy treats like ice cream, waffles, scones, yogurt parfaits, toast and others.
Needless to say, the blueberry sauce – and the pancakes – went FAST. I think I even caught my little guy licking his plate.
Here’s the recipe I used:
- 2 cups fresh (or frozen) blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 2 teaspoons flour (optional)
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the remaining blueberries and cook for 10 more minutes , stirring frequently. For thicker compote, whisk in one teaspoon of flour completely. Add second teaspoon; whisk in completely. Serve warm.