A favorite dish of mine. I say “dish” and not breakfast or lunch or dessert because I really can eat it any time of day. It doesn’t get easier than this!
If you can’t find organic blueberries, buy whatever organic berry you can find: raspberry, strawberry, blackberry, etc…they’ll all work just as well. I just happen to have loads of organic blueberries from my neighbors orchard so that’s what I use.
3/4 c blueberries, fresh or frozen
1 t maple syrup
1 t lemon zest
1 t coconut oil or butter
Cinnamon for serving
Reserve a few tablespoons of blueberries for garnish.
I like to have the mix of fresh and cooked berries. I think it makes for better layers of flavor.
Cook your remaining berries over medium heat in a small saucepan for about 2 minutes, or until they turn darker in color and start to get soft.
Add the remaining ingredients and stir.
Let the mixture cook over low heat for 10 minutes, smashing half of the berries to create a juicy syrup.
Pour your soupy deliciousness into a bowl and throw in the extra fresh berries. Sprinkle cinnamon and extra lemon zest if you wish.
I like to serve this with toast or pancakes or waffles.
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