Blueberry Topping For Cheesecake
This blueberry topping for your cheesecake couldn't be simpler and is made on the stovetop. Made with just a few simple ingredients, in about 10 minutes this blueberry sauce is perfect topping for spooning over a big slice of cheesecake.
Servings: 2 cups
Calories: 287kcal
Ingredients
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 3 cups blueberries
- ⅓ cup (67 g) granulated sugar
Instructions
- In a small bowl, whisk together the water, lemon juice and cornstarch. 1 tablespoon water 1 tablespoon lemon juice 1 tablespoon cornstarch
- Add the cornstarch mixture to a medium saucepan, along with the blueberries and sugar. 3 cups blueberries ⅓ cup (67 g) granulated sugar
- Cook over medium heat, stirring occasionally allowing the mixture to boil, then reduce heat to a medium-low heat and let the mixture simmer and cook down, until thickened.
- Remove from heat and allow to cool completely . Store in a covered container in the refrigerator until ready to use.
Notes
- Storage: You can store this blueberry sauce in an airtight container in the fridge for up to a week.
- Freezing: You can freeze the topping in a freezer safe container for up to 3 months. When ready to use, let it thaw overnight in the fridge (or you can let it thaw on the counter if need be if you need it the day of). If you want you can warm the sauce back up on the stove or in your microwave.
Nutrition
Calories: 287kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 180mg | Fiber: 5g | Sugar: 56g | Vitamin A: 120IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 1mg