Blueberry Sauce

I made a cake recently for a friend and it involved lots of yellow buttermilk cake, lemon filling, berries, and whipped cream.  It was divine and I will share it with you soon, I promise.  You could say that I had a few berries at my house that I needed to use and this is one of the things that I made with the leftover berries.  By a few, I mean a TON.  Costco size boxes of berries.  This sauce did my blueberries justice.  This sauce is simple to put together, and takes about 20 minutes from idea to table.  I can think of lots of ways to play with this one.  On pancakes obviously, over some ice cream, or you could do something savory like add some chipotle pepper and serve it over fish or my favorite cream cheese.  This sauce is not overly sweet and you get a hint of cinnamon because we used sticks, not ground cinnamon.  It will definitely become a regular at my breakfast table for sure.

1 1/2 pints blueberries
1 cup sugar
1 Tablespoon fresh lemon juice
2 cinnamon sticks
1 cup water

In a saucepan, add the blueberries, sugar and cinnamon sticks.  Add 1 cup of water and bring to a boil.  Reduce the heat and let simmer for 15 minutes.

I used my handy dandy immersion blender, but you do not have to do this.

Add your lemon juice.

I wanted a really smooth sauce so I put it through a sieve.  You really don’t have to do this step, but I thought a smoother sauce would go over better with my children.  It can be hard to give up maple syrup.  My daughter needs to go to Maple Syrup Anonymous. So there you have it.  A really simple and delicious blueberry sauce to change up your morning pancake.