I have to confess that I have never made a fruit topping or sauce before…for some reason, I always thought it was a hard thing to make. But I couldn’t have been more wrong! This recipe, adapted from Martha Stewart, is SO easy and quick. And it’s made with fresh blueberries. If you’re looking for a good dessert topping for ice cream or pound cake, you’ll have to try this! I used 2 Tbsp. butter instead of the 2 tsp. the original recipe calls for, but I like the mild buttery taste the extra butter gives the topping…so you can try it either way.
BLUEBERRY TOPPING (adapted from Martha Stewart)
- 2 Tbsp. unsalted butter (the original recipe calls for 2 tsp.)
- 1 pint (2 cups) fresh blueberries
- 1/4 cup sugar
- Fresh blueberries for garnish (optional)
In a saucepan over medium heat, melt the butter; then add the blueberries and sugar. Cook, stirring until blueberries release juices, about 2-4 minutes (I cooked mine about 3 minutes). Cool slightly and spoon warm sauce over ice cream, pound cake, angel food cake, or any other dessert you want to try it on. You could even use it on breakfast items like pancakes and waffles. Garnish with additional fresh blueberries, if desired. Makes about 1 1/3 cups of topping. If you have leftovers, keep the rest of the topping in the fridge for later–it tastes good even when it’s not warmed up (trust me, I’ve tried it both ways!).