Blueberry Sauce

JULIE ROYLE

1 1/2 pints fresh blueberries, rinsed (frozen okay)

1 cup vanilla sugar (plain sugar okay, just add 1 teaspoon vanilla extract to saucepan)

1 tablespoon fresh lemon juice

Combine the blueberries and vanilla sugar in a large saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate. Serve with Lemon Yogurt Cake.

THIS SAUCE IS ALSO GREAT ON VANILLA ICE CREAM, PLAIN YOGURT, FRESH FRUIT, PANCAKES, WAFFLES, OR FRENCH TOAST.