Well, here's the sauce recipe I made today after the cake. I have so many blueberries!!! This is, by far, the best blueberry sauce I've ever tasted and is super-simple to make. I actually doubled this recipe because we have company coming and I want to use this as an alternative to maple syrup on pancakes. It would also be really tasty on a good vanilla bean ice cream or cheesecake (mouth watering yet?). Or.....just by the spoonful...it's just that good!
Makes A Lot!!!
2 cups fresh blueberries
½ cup Splenda granulated (or sugar)
2 TBSP lemon juice
2 TBSP cornstarch mixed with 2 TBSP cold water
½ tsp vanilla
zest of 1 lemon (optional)
In a medium saucepan over medium heat, combine the blueberries, water, sugar, lemon juice and vanilla. Stir frequently and bring to a low boil.
In a small bowl, combine the cornstarch with 2 TBSP cold water.
Remove from heat and gently stir in the lemon zest (optional).
Put in a bowl/container. Store in the refrigerator.
MY SPIN: This will keep in the fridge @ a week or so. To use, I would put it in a microwavable bowl/container to get it 'saucy'. Personally, I would probably just dip a spoon in it and eat it.....it's just that good!!!