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I know by now you must all think I’ve been beaten senseless with a blueberry branch for all the time I’ve been devoting to these tasty little buggers lately.

I have plumb gone off the berry deep end, it’s plain to see.

But  I’ll tell you a little secret and I hope it doesn’t get me in a heap o’ trouble… (come closer…,closer…, that’s it, I’m whispering, you see – shh!) :  I know people who know stuff, and blueberries AREN’T going to be on special next week, so we’ll be chatting about something else instead when the new ad comes out!

But for now, if you’ll indulge me and my blueberry obsession one more time, I have the burning desire to share this simple sauce recipe with you!  It’s so unbelieveably easy, quick, and delicious that you’ll want to ladle it all over anything you can think of!  Springing to mind are my personal favorites: pound cake (on SALE this week, as pictured), angel food, pancakes, shortcakes, ice cream, frozen yogurt, even vanilla Tofutti, for heavens sake!

Double it, freeze it in little containers, and save it for a berry-less season.  Certainly, this pretty sauce is elegant enough for entertaining, and down home enough for pancakes the morning after.

No need to thank me.  I live for this stuff.

BLUEBERRY SAUCE

Serves:  Many!  Makes roughly 3 cups.

• 2 pints fresh blueberries, washed and picked over
• 3/4 c. sugar
• 2 t. cornstarch (plus an additional 1 t. dissolved in 1 t. water, if needed)
• Pinch salt
• 1/2 c. water
• A little splash of vanilla, optional
• A little squeeze of lemon juice, also optional

Place all of the ingredients (except the vanilla and/or lemon juice) in a small saucepan over a medium-low flame.  Stir to combine ingredients well.  Bring berry mixture up to a bubble and simmer, stirring occasionally, for about 10 minutes.  Berries will burst and the sauce will thicken.  If you’d like a thicker sauce, stir in the cornstarch/water mixture and simmer until desired consistency.  Taste sauce and add the vanilla, if desired.  If sauce is too sweet, balance the flavors with a little squeeze of lemon juice.

Cool sauce slightly; then serve or cover and refrigerate for later use.