BLUEBERRY TOPPING (BLUEBERRY COMPOTE)
A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it's also my favourite blueberry sauce for pancakes.
Provided by Marie Roffey
Time 20m
Number Of Ingredients 6
Steps:
- In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
- Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
- Turn the heat down so the mixture is just simmering.
- Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
- To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
- Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.
Nutrition Facts : ServingSize 62 g, Calories 54 kcal
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.
BLUEBERRY TOPPING
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 cheesecake
Number Of Ingredients 5
Steps:
- 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).
BLUEBERRY SAUCE
Terrific easy sauce for ice cream, cheesecake, frozen yogurt, or ?I found this in Chatelaine magazine.
Provided by Barefoot Beachcomber
Categories Sauces
Time 7m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
- Stir often until berries soften and release some juice, about 2 minutes.
- In a small bowl, stir cornstarch with water to form a paste.
- Add to saucepan.
- Stir constantly until thickened, at least 2 or 3 minutes.
- Add butter and stir until melted.
- Serve right away or cover and refrigerate up to 3 days.
- Serve sauce warm or cold.
Nutrition Facts : Calories 337, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 104.1, Carbohydrate 60.5, Fiber 3.7, Sugar 48.8, Protein 1.3
BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY TOPPING
My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.
Provided by Ellen Wojdyla
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
- In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 100.5 g, Fat 0.6 g, Fiber 4.2 g, Protein 1.3 g, Sodium 1.8 mg, Sugar 92.3 g
CHEESECAKE WITH BLUEBERRY TOPPING
With it's luxuriously rich filling and real-fruit topping, cheesecake commanded a relatively steep price at 20th century diners. One bite of this classic provided all the justification anyone needed!! This is another of Martha's -
Provided by Chef mariajane
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. Wrap exterior of pan (including base) with foil.
- Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3-inches up sides of pan. Refrigerate 15 minutes.
- MAKE THE FILLING: Beat cream cheese with a mixer on medium speed until fluffy. Reduce sped to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
- Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
- BLUEBERRY TOPPING: Combine all ingedients 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).
- ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.
Nutrition Facts : Calories 769.3, Fat 48, SaturatedFat 28.5, Cholesterol 198.5, Sodium 374.5, Carbohydrate 78.1, Fiber 2, Sugar 60.9, Protein 10.5
BLUEBERRY CRUMB TOPPING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 nine-inch cake
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.
BLUEBERRY ICE CREAM TOPPING
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
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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