Blueberry-Lemon Sauce

By Hklbrries

Ingredients

• 1 lemon
• 1 pint blueberries, divided
• 1/3 cup sugar

Preparation

Step 1

Finely grate the lemon zest into a small, nonreactive saucepan. Juice the lemon into a bowl and set aside.

Add 1 1/2 cups blueberries and the sugar to the pan, then place it over medium-high heat. Cook until most of the berries have popped and the juice has thickened slightly, 6-8 minutes.

Remove from heat and stir in the remaining berries and lemon juice. Serve warm or at room temperature. The sauce will keep, refrigerated, for up to a week, but it’s best the same day it’s made.