Wild Blueberry topping
The convenient thing about this topping is it isn’t dependent on seasonal berry availability. Frozen fruit is picked at the height of the season and flash frozen practically on the spot. I’m not saying it’s better than fresh – just that we live in a great age of convenience.
This topping is easy to make, and is a lovely complement to many simple cakes. Particularly cheesecake, mmmm.
Can be made ahead and stored at room temperature for up to 6 hours.
12 oz wild blueberries
1 T cornstarch
1/2 C water
1/4 C sugar
1 tsp grated lemon zest
1 1/2 tsp fresh lemon juice
- In a small saucepan, mix together sugar and cornstarch.
- Add water and lemon juice and heat over medium until thickened. As soon as mixture reaches a boil, remove from heat.
- Stir in lemon zest and blueberries, stir until coated. Set aside to cool before using.
