- Total Time
Double your blueberry pleasure by serving this sauce with the Lemon-Blueberry Pound Cake, or spoon around Buttermilk Panna Cotta.
fresh blueberries2 cup(s), or frozen
powdered sugar½ cup(s)
table salt⅛ tsp
ground cinnamon⅛ tsp, or to taste (optional)
fresh lemon juice2 tsp
- Combine the blueberries, confectioners’ sugar, water, salt, and cinnamon (if using) in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, 5 – 7 minutes. Stir in the lemon juice. Serve at once, or let cool to room temperature. Refrigerate in a covered container up to 1 week. Just before using, shake the sauce well and serve chilled or gently reheat. Yields 1/4 per serving.