Thursday, July 28, 2016

Blueberry Kram recipe

Here is a repost of a delicious recipe! We went blueberry picking today, so I think I'll be making this again soon!

This is one of those desserts that I grew up eating, but I had never made myself. So when I saw pints of blueberries on sale for $1 the other week at Meijer, I picked up a few so I could make homemade Blueberry Kram.

In our family, we call this dessert Blueberry Kram. I looked up "kram" online, because I wasn't sure if it started with a "c" or "k".... only to find out, no one else calls it "kram"! I couldn't find the word "kram" online anywhere! I found out it comes from the Swedish word Kram that means "cream".

Anyways, this is so yummy over angel food cake and ice cream, but you could also put it on pancakes or waffles, yogurt, etc.
doesn't look pretty but it tastes so good!

Here is my mom's Blueberry Kram Recipe:

This recipe can be adapted for any amount of blueberries, but the portions below are for 2 pints worth.

Cover (just barely) the blueberries with water and boil. Some blueberries will pop, but others will remain whole. You can mash them a little with a spoon or potato masher while you stir.
After boiling for about 10 minutes, add 1/2 Cup Sugar and stir.
Then mix together 1 Tablespoon Cornstarch with 1/4 Cup Water and add this mixture to the sauce. Continue cooking over low heat.
As the sauce begins to thicken, you can gradually add more sugar and cornstarch/water mixture (I used two - for a total of 2 T cornstarch and 1/2 C water- for mine) until it gets to the right consistency.
Remove from heat to cool and then cover and store in refrigerator.

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