This is a basic recipe for blueberry syrup that is delicious on waffles, pancakes, blintzes, etc.
The key is 1 c. blueberries per person, and adjust the recipe accordingly.
Frozen wild blueberries (the small ones) are best here because the larger ones have thicker skins
that stay in the syrup.
3 c. frozen wild blueberries (the small ones)
2 T. pure maple syrup
1 1/2 t. cornstarch
1 T. water
Place blueberries in medium saucepan, and cook on medium heat for 8-10 minutes, until berries release their juices, but still remain whole
Stir in syrup
Mix cornstarch with water until dissolved and add to blueberries
Cook, stirring, a couple more minutes until blueberry syrup is the desired consistency
You don’t want the sauce to get too thick because it will thicken more as it sits
If it gets too thick, just thin with a little water
Immediately transfer to serving bowl and let cool
Serve with a ladle