I work in a small office, so each person gets their very own cake on their birthday. Yesterday, the birthday boy got cheesecake. He loves blueberries, so it was up to me to create a blueberry topping.
We cheated and bought a pre-made cheesecake, but with this not-too-sweet topping from Martha Stewart's arsenal, it was divine!
-1 1/2 pints or 3 cups of berries (I used one small bag of frozen berries, about 2.5 cups)
-3/4 cup sugar
-2 tbsp. unsalted butter
-Juice of one large lemon
-1 tbsp. cornstarch (optional)
Now listen carefully, these instructions may throw you... Put everything in a saucepan, over medium-high heat, and let it simmer together for 4-5 minutes.
That. Is. It.
You want to let them simmer long enough for the berries to start to break down. Some may burst and that's okay. Take them off the stove and let cool in the pan for about 20 minutes or so. Put in the refrigerator overnight, or for a few hours to get chilled.
This syrup could be used for so many different things. Use it to top cheesecake or use it as a compote on top of your favorite waffles, with a dollop of whipped cream!
A note: I didn't have cornstarch on hand, so I left it out. Mine was a smidgen runny, but still delicious. If you prefer a thicker sauce, definitely add in the cornstarch.
And don't forget about the giveaway going on...You still have time to enter!
-Jenn (With 2 N's)