I love whole wheat waffles. I love waffles with blueberry topping and freshly whipped cream even more. This is a great way to use frozen fruit and most any fruit will work. My mom would make this with strawberries when I was growing up and I would fondly refer to it as “Strawberry Goo”. This goes great on waffles, french toast, pancakes or even ice cream. Or you could put this AND ice cream on your waffle – now we are getting somewhere!
Be warned, this is not a syrup. It is not as sweet as what you might expect. If you would like it sweeter feel free to add more sugar. I prefer to taste my blueberries in all of their berry glory.
1 1/2 cups frozen blueberries
3 T. sugar
2 T. corn starch
1/3 cup cold water
In a small saucepan over medium to medium high heat add the blueberries, sugar, corn starch, and cold water. Stir to combine. Let the mixture come to a boil and thicken. This should take about 8 minutes. If you would like the mixture a little thicker, keep cooking. If you would like it a little thinner add a little more water.
Serve over waffles with fresh whipped cream or over ice cream.