Blueberry Lemon Sauce Food

LEMON BLUEBERRY SAUCE

Steps:

• In a small bowl, combine the cornstarch and water. Stir until completely smooth.
• Then, add the sugar and cornstarch mixture to a small saucepan. Whisk together.
• Add 1 cup of the blueberries to the sauce pan. Then, stir to coat with the sugar mixture.
• Then, add the lemon juice, lemon zest, vanilla, and salt
• Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and continue to cook for 4-5 minutes, until thickened.
• Stir in the remaining blueberries and simmer for for 4 more minutes.
• Remove from heat and cool.
• Store in the refrigerator for up to a week.

BLUEBERRY-LEMON SAUCE

Steps:

• Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.

BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE

Steps:

• To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
• In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
• To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
• To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
• To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY SAUCE

Steps:

• 1. Mix the cornstarch with the chilled lemon juice. Combine all ingredients in medium saucepan. Stir over medium heat until cornstarch is completely dissolved. Boil until thickened, stirring occasionally, about 4 minutes. If it becomes too thick, just add a little water. Cover and refrigerate. This will keep in the fridge for a week.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

BLUEBERRY-LEMON SAUCE

Steps:

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 - 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla.
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

BREAD PUDDING WITH BLUEBERRY-LEMON SAUCE

Steps:

• Cut bread into 2 inch cubes.
• Beat sugar and eggs at medium speed with an electric mixer until fluffy.
• Add whipping cream and next 4 ingredients, beating until blended.
• Fold in bread cubes and blueberries; pour into a lightly greased 13x9-inch pan.
• Let stand 10 minutes.
• Bake at 375* for 40 to 45 minutes.
• Cool in pan on a wire rack 5 minutes.
• Serve with Blueberry Lemon Sauce and, if desired, whipped cream.
• To prepare sauce; bring first 4 ingredients to a boil in a saucepan over medium heat, stirring constantly.
• Reduce heat; add blueberries, and simmer; stirring constantly; 3 to 5 minutes or until thickened.

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
• Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
• Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
• To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.