Recipe by Tracy Carpenter
Place 1½ cups blueberries in a small saucepan. Cover with water and add sugar and lemon juice. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
Slowly add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. Sauce is thick enough once it coats the back of a metal spoon. Remove from heat. Add remaining blueberries and vanilla and stir gently. Serve warm or cold over pancakes, french toast or biscuits or even ice cream.
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