blueberry topping/cupcake with ice cream
(2 ratings)
During my teen years, my favorite restaurant was "Frosty Cottage", open only during the summer. They prepared this dessert named BLUEBERRY PATCH. The recipe has been my husband's and my "dessert of choice since we dated", imagine how good that must be!
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(2 ratings)
yield
serving(s)
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For blueberry topping/cupcake with ice cream
- CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS
- PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED
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1 pkgfrozen wyman's blueberries
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2 Tbspcornstarch
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1 chot water
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1/2 cor 3/4 cup, sugar
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1/2 tspcinnamon
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1/4 tspground ginger
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1/2 tspor more, grated nutmeg
- GOOD QUALITY VANILLA ICE CREAM
- NEWEST REVISION:
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1/4 cwater
-
1/3 creal maple syrup
-
1 bagfrozen blueberries, or 2 cups fresh blueberrie
- STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP
How To Make blueberry topping/cupcake with ice cream
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1Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part! -
2While they're baking, prepare the blueberry topping. I prefer using WILD BLUEBERRIES when they're available locally. Perhaps 2 cups in place of canned or frozen. Frozen are fine too!
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3Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
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4Then be prepared to enjoy every spoonful! Umm Umm!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM:
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