One more thing for you to use your end of summer blueberries for – and this one is especially good if you get a batch of (gasp) bitter berries that need sweetening up – blueberry sauce.
I made some to drizzle on lemon pound cake, which I bought from the store (no baking in this house til it cools down, remember?) but I have a lovely recipe for sour cream and lemon pound cake if you’d like to make one yourself. I think the two would pair beautifully together.
If cake isn’t your thing (who are you?!) the sauce would also be lovely with ice cream, crepes, yoghurt, pork, a good loaf of sourdough bread (think: jam) and really anything else, sweet or savoury, that you can think of. Best of all if you let it cool down you can keep the sauce stored tightly in a jam jar, refrigerated, for a week.
Warm Blueberry Sauce
Ingredients
- 2 tsp unsalted butter
- 1 pint blueberries
- 1/4 cup sugar
Directions
- Melt the butter in a saucepan set over medium heat; then add the blueberries and 2 tbsp of the sugar. Cook, stirring, until blueberries release their juices and begin to simmer, about 2 minutes.
- Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce. Add more sugar as you continue, until as sweet as desired.
I’ve got this weekend’s breakfast taken care of for you. Don’t worry, you can thank me later. Blueberries won’t be in season much longer so grab a pint while these juicy, lusty, pops of sweetness are still around. There are all sorts of fun and fancy things you can do with blueberries: pies, crumbles, muffins, buckles, cakes, syrups, jams….all sorts.
But let’s take a moment to consider the humble pancake. Crisp on the outside and soft, light and fluffy inside. These ones have a a slight crunch to them from the cornmeal alongside mind-bending pops of warm blueberry and maple syrup. Try them this weekend and I promise you’ll be glad you did.
Blueberry Cornmeal Pancakes
adapted from Martha Stewart Living
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1 1/2 cups low-fat buttermilk
- 1/4 cup milk
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
- 1 large egg, lightly beaten
- 2 cups (1 pint) blueberries
- Pure maple syrup, for serving
Directions
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200F. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with maple syrup.
Note: This batter is going to be thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake might not form, so flip when the edges start to set.
