Add Blueberries Recipe

Rinse and inspect

Place the blueberries in a colander and rinse under cool running water. Remove any stems, leaves or damaged berries and let drain for 2–3 minutes.

Mix sugar and cornstarch

In a small bowl, whisk together the granulated sugar and cornstarch until evenly combined. This will sweeten the berries and thicken their juices slightly when heated or macerated.

Combine with lemon

Transfer the drained blueberries to a medium bowl. Sprinkle the sugar-cornstarch mixture over the berries, add the lemon juice, and gently toss with a rubber spatula or spoon until the berries are evenly coated. Let sit for 10 minutes for maceration so juices develop; if you prefer them cooked (for warm toppings), proceed to the next step immediately.

Optional quick cook (for warm topping)

If you want a warm, slightly saucy blueberry addition, transfer the coated berries and any accumulated juice to a small nonstick skillet. Cook over medium-low heat, stirring frequently, for 3–5 minutes until the mixture thickens and the berries release some juices but still hold shape. Remove from heat and cool 2 minutes before using.

If using, grate lemon zest over the prepared blueberries and sprinkle chopped fresh mint. Gently fold once to combine. Taste and adjust by adding a pinch more sugar or a few drops more lemon juice if needed.

Use the prepared blueberries immediately as a topping for pancakes, yogurt, oatmeal, ice cream or baked goods, or refrigerate in an airtight container for up to 3 days.