The "signature" photo of this blog has always been Blueberry Shortcake Sundaes, and yet, I never posted the recipe!
This sauce is super easy and would be delicious without the ice cream on plain poundcake, or as a sauce for pancakes. The secret ingredient is the cinnamon!
You can use fresh or frozen blueberries. It tastes just as good. During blueberry season when they are on sale, stock up and freeze them for later!
It comes from the May 2010 issue Taste of Home Simple & Delicious.
Blueberry Shortcake Sundaes
1/3 cup sugar
1 1/2 tsp cornstarch
1/4 tsp cinnamon
3 Tbsp water
1 pint blueberries (1 1/2 cups)
4 slices poundcake
4 scoops vanilla ice cream
whipped cream (optional)
In a small saucepan, combine the sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil. Cook and stir for 2-4 minutes or until thickened.
Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce. (We like to top it with whipped cream too!)
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