A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and isaddictively delicious. Perfect for everything from filling pies to scones, it’s also my favourite blueberry sauce for pancakes.
In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
Turn the heat down so the mixture is just simmering.
Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.
Recipe makes about 1 1/4 cups (depending on how reduced the syrup is)
Feel free to use fresh or frozen berries - frozen will release more liquid and in turn break down a little more.
The blueberry filling / compote in these photos was made using frozen berries, and the cornflour method but feel free to leave the cornflour out if you prefer. You will just need to cook it a teeny bit longer.