This paste serves as the backbone for Blueberry Glaze and Blueberry Buttercream. (Recipe adapted from Adventures in Cooking)
- ¾ cup blueberries (fresh or frozen)
- 50 grams sugar (¼ cup)
- 2 teaspoons water
- Small pinch ground cloves
Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring with a wooden spoon and crushing the blueberries as they cook. Cook approximately 5 minutes until the blueberries are soft and the mixture is thick and deep blue in color.
Remove from the heat. Using a strainer (or a sieve) and the back of a spoon, press the blueberry paste into a bowl. Hold onto the blueberry bits in the strainer for use in other recipes or spreading on toast, waffles or pancakes.
Allow to cool. Store in airtight container in refrigerator or freezer.
Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg