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Blueberry Topping

Blueberry Topping

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Ellen Wojdyla

My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 100.5g
  • 32%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  2. In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.
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Reviews

NRKBLUE
22
6/28/2004

Great recipe, easy to make with strawberries. If you alter the number of servings, don't add 4 cups of water in the second step. I had to use cornstarch to thicken it.

Barbara
19
10/15/2003

This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fiber. I will save this recipe and use it again, perhaps as written next time.

Wilemon
14
6/9/2004

This was very good, I did add some cornstarch to thicken it a little.