1 1/2 cup frozen blueberries
1/4 c sugar or 2 tablespoons stevia baking blend
2 teas cornstarch
juice and zest from one lemon
I put the frozen blueberries in a small sauce pan, zested and juiced the lemon over them, and sprinkled on the sugar substitute.
This cooks over medium heat until the berries defrost and some of juice from the berries comes out. I drained the juice and whisked in the cornstarch and re-added it to the berries. This cooks for a while to thicken the sauce and for the berries to soften more. Once it has cooked down for a few minutes, I used the immersion blender to puree it
The Verdict: The lemon really brightens up the blueberries and makes it tart and delicious. Since I used meyer lemons it is particularly sweet, without too much sour. I put some in the cheesecakes before cooking them and then topped each one with a generous dollop before eating it. I also used it in my breakfast bowls for flavor. It didn't make enough in my opinion, because I just keep eating it in different things. I think it would be good with yogurt, on ice cream, or as a topping for pound cake. I will be making this again!