During blueberry harvest I always make up a batch of
Blueberry Citrus Breakfast Sauce
3 cups frozen wild blueberries, divided
1/2 cup orange juice
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/4 cup water
4 teaspoons cornstarch
2 tablespoons dark brown sugar
Bring 2 cups blueberries, orange juice, and lemon juice to a boil in a small saucepan over medium heat. Stir in the lemon zest and cinnamon; adjust heat to low setting.
Whisk together the water and cornstarch until there are no lumps. Stir the cornstarch mixture and brown sugar into the blueberry mixture until thickened. Stir in the remaining cup of blueberries. Remove from heat and allow to rest at least 1 hour before using.
Best when made the day before and reheated before use.
Serve on pancakes, waffles, or vanilla ice cream.
