When blueberry season arrived I, along with every other food blogger and pie lover out there, rejoiced. Blueberries! In yogurt! In crumbles! In my mouth! Life was good.
Predictably, blueberry recipes started showing up across all the blogs I read. But I started to notice something strange. Every time I saw a recipe for a blueberry topping – the simple kind you spoon over baked goods or ice cream – it seemed to involve a tedious process that involved pre-chopping them in food processors and then boiling them up on the stove.
Well. Andrea to your rescue, people. You can easily make this exact same topping in 60 seconds. No heavy lifting required.
All you need is a microwave.
If your berries are quite tart, feel free to add 1-2 tsp of sugar per cup.
Microwave your berries for 60 seconds. That’s it. The heat will cause them to pop open naturally, and the juice will get all bubbly and hot. When they come out of the microwave, you can lightly mash them with a fork a bit more if you like. But there is seriously nothing else to it.
Eat it straight away (hot) or put it in the fridge for a couple hours to cool down (this will cause it to thicken a bit more as well.)
You can use this blueberry topping in a thousand ways:
• on waffles or pancakes
• on ice cream or frozen yogurt
• over cakes, cheesecakes, scones, biscuits
• as a topping for grilled meats
• whipped up with oil and vinegar into a salad dressing
…annnd approximately 995 other uses.
Now I’m not saying there’s never a reason to do up your blueberries on the stove – simmering them for a longer period of time can help the berries thicken up a lot more, and you can make more complex sauces like, say, a blueberry balsamic reduction. But for most of your day-to-day needs, I think the 60-second microwave method works just fine (and tastes just great!)