This recipe reminds me of making cranberry sauce, very similar and tastes great. I was introduced to this recipe last year and have enjoyed it many times over the course of the year with plain greek yogurt. You may enjoy it either warm or cold, either stirred into the yogurt or as a topping. Great for breakfast or as an afternoon snack. It could even work as an easy dessert.
Credit: Barbara Bernstein
2 cups fresh blueberries (Costco tends to have nice ones)
2 tablespoons sugar
2 tablespoons water
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice (I use juice of half a lemon)
In a medium saucepan, combine blueberries, sugar and water. Bring to a boil over medium-high heat, then reduce to a simmer for 5-7 minutes. Stir occasionally, until most of the berries burst and cook down into a purple sauce. Remove sauce from heat and stir in lemon zest and lemon juice. Let cool to a warm temperature. Serve with yogurt or store in a container in the fridge to enjoy later.