I found this recipe in an old Cooking Light magazine that my mom gave me. I get them when she is done with them and I tear out the recipes I like, almost all of them, and toss the rest! Gotta love recycling!!
We recently went blueberry picking and ended up with 7 pounds of blueberries. So, needless to say they are taking over the freezer. We decided to make blueberry pancakes with Fresh Blueberry Sauce. The sauce smells so good when it is cooking! It was a little of blueberry overload this morning at breakfast with blueberry pancakes and blueberry sauce! Oh well! It was great anyway!! I highly suggest you make this! We made it last summer too and served it over vanilla ice cream! Yummy!
Fresh Blueberry Sauce
source: Cooking Light My Recipes
1 cup water
3/4 cup sugar
1 cup fresh blueberries
1 teaspoon butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
Combine 1 cup water and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Add blueberries and remaining ingredients to pan; return to boil. Reduce heat to medium; cook 4 minutes or until berries pop, stirring occasionally. Remove from heat.
12 servings (serving size: about 3 tablespoons)