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Blueberry Topping

142

Unlike the gluely topping you find in a can, this one is made with fresh berries that are cooked down to a syrup; a touch of lemon juice cuts the sweetness. Use this recipe when making our Cheesecake with Blueberry Topping.

  • Yield: Makes enough for 1 cheesecake

Photography: Kenji Toma

Source: Martha Stewart Living, August 2007

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

  1. 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).

Reviews Add a comment

  • nikolaasbellic
    14 OCT, 2015
    I serve it cold because it thickens as it cools . . . like most things with cornstarch. This is a topping, not fudge, so there is nothing wrong with its viscosity. Pegmo, Wrap the pan with tinfoil. from bottom to top. The cheesecake recipe is great because it is not greasy. Increasing the amount of crust makes it greasy, adds more calories, and takes attention away from the cake itself.
    Reply
  • jimstoichotmai
    5 JUL, 2013
    I found it too runny the first time I made it. I replaced the 1 T of cornstarch with 2 T of Clear Jel to get the consistency I like.
    Reply
  • pegmo
    5 JUN, 2013
    Blueberry cheesecake: this is perfect. My women's group continually asks for it for birthday meetings. I make two changes: first is I make 1.5 x the crust recipe because the buttery crunch adds quite a bit to the recipe, and the other is I place the roasting pan full of hot water on the rack below the cheesecake as I'm preheating the oven, but I don't put the cheesecake into the water. Much too risky from my point of view. Place the cheesecake on the rack above it. Enjoy!
    Reply
  • J3ANA
    3 JUL, 2012
    Delicious recipe! However, I used a full cup of sugar, and needed much extra arrowroot to thicken to my licking. I didn't want it to be too syrup-y and run right off my cake.
    Reply
  • cecelia1
    26 OCT, 2010
    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!
    Reply
  • Ceege
    6 AUG, 2010
    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.
    Reply
  • smg7
    4 JUL, 2008
    This topping is delicious! It can easily be made with frozen blueberries too.
    Reply