10 people
What could be more delicious than a Quebec wild blueberry sauce to accompany our cake! This sauce is perfect for both small and large occasions and will bring color and freshness to your cake.
Preparation time: 20 minutes
Equipment: small saucepan, zester
Ingredients
500 ml (2 cups) frozen wild blueberries
1/4 cup (60ml) water
1/4 cup (60 ml) maple syrup
1 lemon, its zest and 15 ml of its juice
30 ml (2 tbsp) cornstarch, diluted in 30 ml (2 tbsp) cold water
Preparation
1. In a small saucepan over medium heat, combine blueberries, water, maple syrup and lemon juice. Stir frequently and bring to a boil.
2. Lower the heat and simmer for 15 minutes.
3. Add the diluted cornstarch and lemon zest, taking care not to crush the blueberries.
4. Simmer 3 to 4 minutes or until sauce is smooth.
5. Serve hot or cold with our rum cake.
A recipe for Bayard Royal by Marianne Lefebvre, nutritionist specializing in international nutrition