I like to pick blueberries at the beginning of the blueberry season when the branches are filled with berries, and the picking is easy! Fortunately, I have a few local blueberry farms near my home, so I always look forward to bringing home buckets of fresh berries. This year I made an easy blueberry sauce with some fresh berries and used it as pancake syrup.
This blueberry sauce is similar to blueberry compote but is made with Chambord liqueur instead of the water that other compote recipes use. If you haven’t used Chambord before, it is a French liqueur made from blackberries, raspberries, blackcurrants, honey, citrus peel, French spirits, cognac, and vanilla. It gives a great flavor to this sauce when cooked with blueberries.
Mash the Blueberries
Let the blueberries simmer in the Chambord liqueur until they start breaking down. Then use a potato masher or fork to mash them. If you prefer a smooth sauce without blueberry pieces, use an immersion blender to blend the berries. Then add the cornstarch and water mixture to thicken the sauce.
My favorite way to use this sauce is on pancakes, waffles, and French toast. It also tastes great on ice cream, yogurt, pound cake, and cheesecake! It is so yummy that you might be tempted to eat it with a spoon by itself!
It is easy to make these butterfly pancakes. Place a butterfly-shaped cookie cutter sprayed with cooking spray into a nonstick skillet. Heat the pan and pour the pancake batter into the cookie cutter. Cook the pancake on both sides and move it to a plate to remove the cookie cutter. (The cooking spray makes it easy to remove.)