Patriotic Breakfast

I am literally up to my neck in berries.  Strawberry season is long gone, but this week I picked 4 quarts of red raspberries and bought 20 (yes, twenty) pounds of blueberries. 

 

We've eaten lots of berries.  I've made Banana-Raspberry Bread and Blueberry Muffins, and frozen a lot of blueberries to be used throughout the year.  But still, I have a lot of berries.  I'm thinking 20 pounds might have been going a smidge overboard.  (Although at $34, I'll have blueberries year round for a fraction of what they would be if I'd be buying them at the grocery store).

Today as I was searching blueberry recipes, I came upon one for Blueberry Sauce.  Super easy:  combine 1 lb blueberries, 1/2 c sugar, 3 tbsp lemon juice, and 2 tsp cornstarch in a medium saucepan.  Stir over medium heat until cornstarch dissolves and then boil four minutes, stirring occasionally.

The wheels started turning and I decided to use the last of my red raspberries to make raspberry sauce.  I used basically the same recipe, just tweaking things as I went along.  Since the 4th of July is almost here, I used the two sauces for a patriotic breakfast-for-dinner tonight.  French toast with red, white (Reddi-Whip), and blue toppings!

Both sauces were delicious....Jackson especially loved the blueberry sauce and also put some on his ice cream for dessert.  I still have quite a few blueberries left, so I'm planning on making more of this sauce to freeze.....I'm imagining it on pancakes, cheesecake, angel food cake, there are tons of possibilities!

Anyone have any favorite blueberry recipes to share? 

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