Last week was blueberry week at our house. I can say that because we aren't huge fans of blueberries, but we had them twice last week. This may or may not be because I got a craving for blueberry muffins and the only size package of blueberries the grocery store had was 3 pounds. We should be set for a while.
Sunday I made blueberry syrup. It was so simple and easy to make, and it tasted plenty yummy. Here's the recipe, adapted from this site:
Blueberry Syrup
1 1/2 cups frozen blueberries, partially thawed
1 tablespoon cornstarch
1/4 cup maple syrup (light syrup works wonderfully)
1/2 teaspoon vanilla
In a medium saucepan, off the heat, mix the blueberries and cornstarch together until the cornstarch dissolves. This takes about 5 minutes. Over medium heat, cook until the moisture is released and the blueberries are warm. Add syrup and vanilla and cook 3-5 more minutes until the syrup thickens.
We had the syrup over lemon French toast (just throw in a couple teaspoons of fresh lemon juice and zest to the eggs), but I think it would have been even better over lemon waffles.
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