Hello There!
So, here we are, my #WeeklySummerRecipe challenge has officially come to an end.
In case you missed the previous ones, check the links below:
- Cajun Shrimp Plantain Cups
- Vegan Crispy Mango Curry Tofu Bowl
- Pineapple Coconut Rum Cake
- Caramelized Onions, Avocado, Smoked Chicken Sandwich
- Raspberry, Peach, Ricotta and Basil Pastry Tart
- Zucchini Turkey Mint Meatballs
As the final chapter of this adventure, I wanted to share one of my staple sweet recipes: Blueberry Sauce.
If you’ve followed me long enough, you might remember me using a blueberry sauce for my Lemon Blueberry Cheesecake. For that particular recipe, I didn’t go into detail as the blueberry sauce wasn’t “the star of the show”: in other words, a store-bought blueberry sauce would have worked just fine.
What is this blueberry sauce good for?
Oh my, the list is endless, my dear friends!
With that being said, I mainly pair it with three recipes: Toast, Yogurt and Cheesecake.
What’s better than a warm buttery toast? A warm buttery toast with blueberry sauce…duh! No, seriously: toast/grill a slice of bread, spread a coat of god auqlity butter and then add a layer of room-temperature blueberry sauce… thank me later.
Now, plain unsweetened yogurt and blueberry sauce go together like Beyonce and leotards: they’re perfect for each other. Add a generous amount of yogurt to a bowl, top it with homemade granola and drop a couple of teaspoons of blueberry sauce on top… a banger!
You can also use this as topping for vanilla ice-cream or panna cotta.
This recipe is easy and straight forward, I personally like to use froze berries as I always have a batch in the freezer but fresh ones are also ok, just remember they’re only in season July to September.
Store this in a glass jar in the fridge, it will last up to 7-10 days; you can also store it in a freezer bag or covered ice cube tray and it will last up to 2 months.
For more red fruit recipes, check the links here below:
- Apple Ravioli with Raspberry, Hibiscus Sauce
- Lemon, Blueberry, Pistachio, White Chocolate Cheesecake
- Raspberry, Peach, Ricotta and Basil Pastry Tart
- Hibiscus Fruit Salad with Mint and Basil
Well, without further ado, here’s the recipe. Scroll down for video instructions.Bon Appetit!