Blueberry Syrup

So, my daughter may be boycotting blueberries soon. Recently, a local grocery store greatly reduced their blueberries cost from $0.99 for a 6 oz container, which was awesome anyway, down to two-6 oz containers for $1.00!!! I bought a lot of containers - more than 20 with three different visits. I froze a bunch of them in 1 and 2 cup servings, and then I made a bunch of blueberry muffins and this blueberry syrup. I had never made anything like this before, so I perused Pinterest and saved four different recipes that I used to help me decide how to make mine. The four I looked at were: Blueberry Syrup, Blueberry Syrup, Homemade Blueberry Syrup, and Homemade Blueberry Sauce. The lemon I used just add a beautiful brightness to the blueberries, and the addition of almond extract along with the vanilla just adds a little something that you can't quite put your finger on. Here's how I made it:

2 1/2 cups blueberries
1 cup sugar
2 1/4 Tbsp cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup water

Combine the blueberries, sugar, and lemon zest in the pot. Whisk the cornstarch with the water and lemon juice and stir into ingredients in the pot.

Heat blueberries until they come to a boil.

Simmer for 10 minutes stirring frequently until sauce thickens.

Remove from heat and incorporate the vanilla and almond extracts.

You can use this syrup on just about anything you wish - french toast, waffles, pancakes, yogurt. What might you use it on?