Blueberry sundae







Cook Time

10-15 Min


  • 800g/1 3⁄4lb fresh blueberries
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla essence
  • 2 teaspoons cornflour
  • 350g/12oz granulated sugar
  • 600ml/1pt vanilla yogurt
  • Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice and vanilla essence. Cook over a medium heat for 5 minutes.
  • Combine the cornflour and 2 tablespoons water, and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar.
  • Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill until needed.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}