Sugar-glazed Blueberries

Notes: Measure ingredients before dinner. Heat just before serving.
Makes 8 servings


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1 lemon (5 oz.)
2/3 cup sugar
1/4 teaspoon ground cinnamon
8 cups blueberries (3 lb.), rinsed and drained


1. With a vegetable peeler, pare off yellow peel from lemon and mince. Ream juice from lemon.

2. In a 5- to 6-quart pan, mix 3 tablespoons lemon juice (save extra for other uses), sugar, and cinnamon. Stir over high heat until mixture is boiling vigorously, 2 to 3 minutes. Remove from heat and stir in lemon peel and blueberries.

3. Serve warm or cool. Spoon into bowls and top with lemon verbena sabayon.

Created date

October 2003

Nutritional Information

Calories 233
Caloriesfromfat 12 %
Protein 2.6 g
Fat 3.2 g
Satfat 0.8 g
Carbohydrate 50 g
Fiber 4 g
Sodium 16 mg
Cholesterol 106 mg