Lemon Blueberry Recipe

Prepare thickener

In a small bowl whisk the cornstarch with 2 tablespoons cold water until fully dissolved and no lumps remain; set aside.

Place 2 cups fresh blueberries, 3 tablespoons granulated sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest in a small saucepan over medium heat.

Stir frequently as the mixture heats. After 3–4 minutes, the blueberries will begin to release juice and soften.

Give the dissolved cornstarch a quick stir and pour it into the simmering blueberries while stirring constantly. Continue cooking 1–2 minutes more until the sauce thickens slightly and becomes glossy. If sauce gets too thick, add up to 1 tablespoon water to loosen.

Remove from heat and let cool for 10 minutes; this will allow it to set a bit more. The topping can be used warm or at room temperature.

In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream. Warm over medium-low heat until just steaming and small bubbles form around the edges (do not boil).

While the milk heats, whisk together 4 egg yolks, 1 teaspoon granulated sugar, and 2 teaspoons cornstarch in a heatproof bowl until smooth and slightly pale.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise their temperature without curdling.

Return the tempered yolk mixture to the saucepan with the remaining milk, whisking continuously. Cook over low–medium heat, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula (about 3–5 minutes). Do not let it boil.

Remove from heat and whisk in 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon unsalted butter, and a pinch of kosher salt. Taste and adjust lemon if desired (add up to 1 additional teaspoon lemon juice for brighter flavor).

If you prefer a very smooth custard, strain through a fine-mesh sieve into a bowl. Cover surface with plastic wrap to prevent skin from forming and chill for at least 30 minutes if serving cold; otherwise let cool slightly if serving warm.

Place pancakes, French toast, or waffles on plates. Spoon 2–3 tablespoons (or more to taste) of lemon custard over each portion, spreading gently.

Top custard with 2–4 tablespoons of the blueberry-lemon topping per serving, allowing some berries and sauce to cascade over the edges.

Dust each serving lightly with powdered sugar (about 1/2 tablespoon per serving) and garnish with a mint leaf if desired.

Serve immediately if toppings are warm, or keep chilled custard and room-temperature topping and assemble just before eating.