Simple blueberry sauce for blintz souffle or ice cream, Blintz Souffle from Marlene Sorosky's Year-Round Holiday Cookbook.
- Blueberry Syrup this is a less sweet version of her recipe
- 1 16 oz. package of frozen blueberries defrosted
- ¼ cup sugar
- ½ teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- dash salt
In a small saucepan, combine blueberries, sugar, lemon juice, and salt. Over medium heat, bring to boil.
Mix cornstarch with water. Add to blueberry mixture and cook for 1 to 2 minutes.
Remove from heat and let stand 5 to 10 minutes. Serve warm.