Wild blueberry and lemon sauce

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

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