We are fortunate to live in a province where blueberries are plentiful year round either fresh in the summer or frozen in the winter. I use “wild” Nova Scotia blueberries for this recipe. We serve this on pancakes or waffles but sometimes when there are leftovers we use it as a topping for yogurt or cottage cheese.
Ingredients
- 5 cups fresh or frozen blueberries
- 1/3 cup sugar
- 1 tbls tapioca starch or corn starch
- 1/3 cup water
- 1 tbls lemon juice
Directions
- Put everything except the lemon juice in a saucepan and bring to a boil. Reduce the heat to a simmer.
- Resist the urge to add more water as the blueberries will release their juices as the mixture cooks.
- When the starch has thickened the mixture stir in the lemon juice and remove from the heat.