Blueberry Compote For Lemon Verbena Scented Pound Cake

Filed under: Dessert, Romantic Recipes.

This is a marvelous addition to my Lemon Verbena Scented Pound Cake (recipe on this site), but it makes a great sauce for ice cream alone, vanilla cake or a lemon tart.

1 quart fresh Maine blueberries (or, 24 ounces frozen dry-pack blueberries, frozen or thawed)
3/4 cup sugar
4 tablespoons of fresh lemon juice
2 tablespoons cool water
3 teaspoons of cornstarch

Combine the berries, sugar, and lemon juice in a stainless steel saucepan. With medium heat, cook until the berries get soft and juice starts to run.
Mix the water and cornstarch in a bowl and stir it quickly into the hot berries. Stir and cook until the mixture thickens. Allow to cool to room temperature. Spoon over Lemon Verbena Scented Pound Cake, add a scoop of vanilla ice cream, garnish with fresh lemon verbena sprigs and serve.
Refrigerate remainder of compote.

Recipe Summary:
Yield: 3 cups
Prep Time: 5 min.
Cook Time: 15 min.

Other recipes by Oakland House Cottages by the Side of the Sea:
Infusion Of Fresh Anise Hyssop And Candied Anise Hyssop Sprinkles
Vanilla Cake For Fresh Anise Hyssop Marscapone Frosting
Fresh Anise Hyssop Mascapone Frosting For Vanilla Cake
Lemon Verbena Infusion (a Flavored Simple Syrup)
Lemon Verbena Scented Pound Cake With Blueberry Compote
Gluten Free Granola With Dried Blueberries

Recipe Provided By:
Oakland House Cottages by the Side of the Sea
Brooksville, ME

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