Blueberry Topping

Blueberry Topping

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17 people made this

This is a delicious topping for pancakes or ice cream, best served warm right after making. Fresh blueberries are a must.

Ellen Wojdyla

Serves: 8 

  • 1 1/2 kg blueberries, rinsed and drained
  • 2 cups (500ml) water
  • 1 tablespoon grated lemon zest
  • 3 cups (600g) caster sugar
  • 4 cups (1 litre) water
  • 2 tablespoons lemon juice

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Place blueberries in a large saucepan and crush with a potato masher. Add water and lemon zest; simmer over low heat for 5 minutes. Strain fruit through a sieve to remove pulp and seeds; reserve juice.
  2. In a large saucepan, mix sugar and water. Bring to a boil, stirring occasionally. Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and pour into jars (or freeze) as desired.

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Reviews (5)


Used different ingredients. This is a wonderful recipe to top off Angel Food cake with. I substituted orange rind for the lemon rind, and apple/white grape juice for the lemon juice. I did not strain the pulp because I wanted to retain the fibre. I will save this recipe and use it again, perhaps as written next time. - 29 Sep 2008


Altered ingredient amounts. Did great needed a bit of cornflour to thicken but a good mixture and procedure. Chef Robear - 29 Sep 2008


Altered ingredient amounts. This was very good, I did add some cornflour to thicken it a little. - 29 Sep 2008

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