Blueberry Topping
This quick sauce is just the thing for ice cream or Cheesecake. You can substitute frozen berries if fresh are unavailable.
2 tablespoons butter
2 pints blueberries
3/4 cup granulated sugar
1 teaspoon cornstarch
1 lemon, juiced
Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cool to room temperature and serve on top of cheesecake or any other sweet desert. Yield: 2 1/2 cups