Blueberry Topping for Cheesecake
This delicious blueberry topping for cheesecake is so easy to make! It takes almost 7 minutes from start to finish!
Calories: 486kcal
Ingredients
- 320 grams (2 cups) blueberries
- 70 grams (⅓ cup) granulated sugar
- 2 teaspoons fresh lemon juice
- 165 grams (½ cup and 3 tablespoons) water
- 4 teaspoons cornstarch
Instructions
- Place cornstarch in a small bowl and dissolve with 3 tablespoons of water using a spoon. Set aside.
- Place the blueberries, sugar, lemon juice and ½ cup of water into a medium saucepan over medium heat and gently stir with a spoon/spatula without breaking down the blueberries. Some will naturally break down, that’s fine. Let the mixture come to a boil.
- Once it boils, lower the heat and add the cornstarch mixture. Continue to stir for 1-2 more minutes. When you place a spoon into your mixture, the sauce should coat the back of a spoon and there should be a line visible when you run your finger through the spoon. This sauce will thicken as it cools so you shouldn't wait for it to completly thicken to remove from heat.
Notes
What happens if the mixture is too thick? If you keep the sauce on the stove longer than you should, it will be too thick but there is an easy solution. If it happens, simply add 1 tablespoon of water and stir at low heat. If needed add more water (1 tablespoon at a time). As you add water, taste the sauce and add a little bit of sugar if needed.
How to Store: You can keep this sauce in a jar for up to a week in the fridge or for up to a month in the freezer.
This recipe makes 2 cups. The calorie information given here is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 486kcal | Carbohydrates: 124g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 258mg | Fiber: 8g | Sugar: 102g | Vitamin A: 173IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 1mg