BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

Beth M.

By
@BakinTime

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!


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Maybe 12

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS

PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED

1 pkg
frozen wyman's blueberries
2 Tbsp
cornstarch
1 c
hot water
1/2 c
or 3/4 cup, sugar
1/2 tsp
cinnamon
1/4 tsp
ground ginger
1/2 tsp
or more, grated nutmeg

GOOD QUALITY VANILLA ICE CREAM

NEWEST REVISION:

1/4 c
water
1/3 c
real maple syrup
1 bag(s)
frozen blueberries, or 2 cups fresh blueberrie

STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP

Directions Step-By-Step

1
Bake the cupcakes,using your favorite recipe or a package mix, or the muffins. I have often substituted Sara Lee Pound cake for this part!
2
While 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!
3
Serve them while the cupcakes are still warm, with a generous scoop of vanilla ice cream, and ladle the thick warm blueberry sauce over it.
4
Then be prepared to enjoy every spoonful! Umm Umm!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #blueberry