Blueberry Lemon Shortcake

Avery experienced quite a few “firsts” this summer.  Once of those was her first time going blueberry picking! She loved it! She loved it so much that she picked pounds, and pounds, and pounds of blueberries.And then she refused to eat them. Because of course she did.  So what do you do with pounds and pounds of blueberries? Well, you could make pancakes, and muffins. You could eat them as they are. You could bake a pie. Or, you could do what I did, and make blueberry sauce to put on top of waffles and shortcake!

You will need:

3 cups blueberries (fresh or frozen)

1/4 cup granulated sugar

1/4 cup water

1/2 lemon (you’ll use the juice and some of the peel)

1/2 teaspoon vanilla extract

2 tablespoons of cornstarch (dissolved in 3 tablespoons of water)

Step 1. Wash the blueberries and make sure to remove any stems.

Step 2. Add blueberries, sugar, water, and vanilla to the pan, and stir.

Step 3. Give the half lemon one good squeeze over the pan, and stir the juice into the mixture.

Step 4.  Cook over medium heat, stirring continuously, until sauce comes to a low boil.

Step 5. Add cornstarch mixture and bring mixture up to a rolling boil.

Step 6. Turn down the heat and let the sauce simmer for a few minutes, until sauce reaches your desired consistency.  (You can add more cornstarch if needed, or water if you need to thin it down) For my shortcakes I used delicious southern style biscuits.  I poured the blueberry sauce over the bottom half of the biscuit,  followed by a layer of whipped cream (homemade is best!) the top of the biscuit, more blue berries, and more whipped cream! I topped it with fresh blueberries and a little lemon peel.

What do you think?  How would you use this blueberry lemon sauce? Pancakes? Waffles? Ice cream? Let us know in the comments!