BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM
CAKE MIX FOR VANILLA CUPCAKES -OR- BLUEBERRY MUFFINS
PREPARE A SAUCE USING FRESH BLUEBERRIES, FROZEN OR CANNED
frozen wyman's blueberries
or more, grated nutmeg
GOOD QUALITY VANILLA ICE CREAM
frozen blueberries, or 2 cups fresh blueberrie
STIR IN SAUCEPAN OVER MEDIUM HEAT UNTIL BERRIES POP
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!
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!
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.
Then be prepared to enjoy every spoonful! Umm Umm!
Last Updated: Mon, Dec 9, 2013