Blueberry Topping
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Martha Stewart Living, August 2007
- Yield Makes enough for 1 cheesecake
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Ingredients
- 1 1/2 pints (3 cups) blueberries
- 3/4 cup sugar
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch
Directions
- Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).
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Yummy! I just made this, (except with mixed frozen berries) very quick, exactly what I had in mind. The other recipes I saw called for gelatin or preserves, not what I wanted. I did omit the lemon juice since I changed the type of berries and since my berries were frozen, I had to add a little water. (I also used only 3 T sugar, and 2 T. cornstarch.) They turned out exactly as tart as I wanted and the perfect consistency! So easy!
This topping is wonderful. I did not make the cheesecake, just the blueberry topping. I served it with waffles for a ladies brunch. Needless to say, it was the hit of the luncheon.
This topping is delicious! It can easily be made with frozen blueberries too.