Blueberry Toppingcupcake With Ice Cream Food

BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM image

During my teen years, my favorite restaurant was "Frosty Cottage", open only during the summer. They prepared this dessert named BLUEBERRY PATCH. The recipe has been my husband's and my "dessert of choice since we dated", imagine how good that must be!

Provided by Beth M.

Time 45m

Number Of Ingredients 15

Ingredients

CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS
PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED
1 pkg frozen wyman's blueberries
2 Tbsp cornstarch
1 c hot water
1/2 c or 3/4 cup, sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp or more, grated nutmeg
GOOD QUALITY VANILLA ICE CREAM
NEWEST REVISION:
1/4 c water
1/3 c real maple syrup
1 bag(s) frozen blueberries, or 2 cups fresh blueberrie
STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP

Steps:

1. Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part!
2. While they're baking, prepare the blueberry topping. I prefer using WILD BLUEBERRIES when they're available locally. Perhaps 2 cups in place of canned or frozen. Frozen are fine too!
3. Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
4. Then be prepared to enjoy every spoonful! Umm Umm!

BLUEBERRY ICE CREAM TOPPING

Blueberry Ice Cream Topping image

Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

Ingredients

2 cups fresh or frozen blueberries
1 tablespoon water
2 tablespoons sugar
Pinch salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1-1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Ice cream

Steps:

In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.

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