This is a great blueberry cooking secret. You can mix it up, and freeze

it in smaller volumes or use it all up fast (our preference). It can be

swirled into ice cream, heated and ladled onto pancakes, or mixed cold

with whipped cream to fill an angel cake. Make it on the stove or in the

microwave, depending on how hot it is outside.

June 15, 2017


Heat the berries with the sugar, water and optional lemon or cinnamon until they are bubbly. Stir a few times during the process. Mash them with a potato masher or pastry cutter until you have a juicy mix of berries and squished berries. Use with abandon.


  • 1 quart (4 cups) blueberries
  • ¾ to 1 cup sugar (to taste)
  • ½ cup water
  • 1 tablespoon grated lemon peel (optional)
  • ½ teaspoon cinnamon (optional)
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