Blueberry Sauce

A sauce forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Blueberry Lemon Crumble Cake, where it is originally used.

Ingredients

• 2 cups (480 ml) blueberries
• 1/2 cup (120 ml) granulated sugar
• 1 tablespoon (15 ml) cornstarch
• 1/2 vanilla bean, seeded
• 2 teaspoons (10 ml) lemon juice

Method

1. To make the sauce, add the blueberries, the sugar mixed with cornstarch, the vanilla bean seeds, and the lemon juice to a saucepan over medium-low heat. Heat to a boil, stirring occasionally.
2. Cool completely. Serve with cake or over ice cream.