This is an extremely lovely recipe. I made this blueberry sauce/ cake filling recipe for the blueberry cream cake I made. It is simple, easy and delicious! It is a versatile recipe; could be used for making many different recipes.
I used this as a cake filling. But, I am left with some more of this blueberry sauce and I’ll post another interesting recipe using this sauce. I’m really excited to post that recipe here very soon.
Also, checkout the blueberry cake recipe- Blueberry cream cake recipe
Now, without any delay let me start with this recipe 🙂
Ingredients:
- Fresh/ Frozen blueberries- 1 + 1/4 cup [I used frozen ones but I highly recommend using fresh blueberries]
- Powdered sugar- 6 tbsp
- Lemon juice- 1 tsp
Recipe for the blueberry sauce:
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| I literally burnt my finger while clicking this picture, but it was worth it :’) |
- Add the blueberries to a pan, then add all the powdered sugar to it. Cook it on low flame and mash the blueberries.
- Keep stirring it until the blueberries are mashed and the sugar is dissolved. Cover it with a lid and cook for 5 minutes on low flame.
- After it is cooked completely, it should be thick and the consistency should be like it is shown in the picture above.
- Then, switch off the flame and add the lemon juice. Mix it well and store it in a clean container in a fridge.
NOTE:
- It lasts for about a week in the fridge.
- If you are using frozen blueberries like me, make sure to keep them out at room temperature for about half an hour before cooking.
HAPPY COOKING! ^_^
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