Maine Blueberry Sauce
from Williams-Sonoma Kitchen

This sauce is excellent over pancakes, but is also good on cheesecake, ice cream and other desserts. The lemon in the recipe accents the blueberries very nicely. Williams-Sonoma serves this sauce over Buckwheat Pancakes.

2 cups fresh blueberries
1/4 cup plus 1 Tbs. sugar
Zest of 1/2 lemon
1/2 cup water
1 Tbs. cornstarch
1 Tbs. water
2 tsp. fresh lemon juice

In a saucepan over medium-high heat, combine the blueberries, sugar, lemon zest and the 1/2 cup water and stir to dissolve the sugar. Bring to a simmer. In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice. Add to the berries and stir until the sauce is thickened, about 5 minutes. Taste and adjust sugar and lemon juice if need be.

Serve the warm blueberry sauce over pancakes, such as Buttermilk Pancakes or Cornmeal Pancakes. Good with fried Country Sausage.

Serves 4

Note: Use frozen blueberries if fresh are not available or are out of season.