Blueberry-Lemon Sauce

1. 1

   Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves.

2. 2

   Add 1 cup water and half of blueberries.

3. 3

   Bring to boil, stirring occasionally.

4. 4

   Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher.

5. 5

   Remove from heat.

6. 6

   Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature.

7. 7

   DO AHEAD Sauce can be made 4 days ahead.

8. 8

   Cover and refrigerate.

9. 9

   Bring sauce to room temperature or rewarm before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.