BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

4
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!

Rating:

★★★★★ 2 votes

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

How to Make BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

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!

Printable Recipe Card

About BLUEBERRY TOPPING/CUPCAKE WITH ICE CREAM

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




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