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  • Blueberry Glaze

    2011 - 09.04

    Regular readers may remember that Karin went blueberry picking a while back.   One of the things which she wanted to make in addition to jam was pie or tarts.  White Spot apparently does a fresh blueberry pie while they are in season and she just loves it.  So the goal was to approximate it.  Unfortunately this did not happen in a timely manner, mostly because I refused to spend $2.00 on Blueberry glaze from the store (it was on SALE for that price), and on top of it you still needed to supply your own sugar.  No thank you!

    This week her mother went blueberry picking again and provided Karin with a small supply of new fresh berries.  She had already baked the tart shells, so the only thing missing was the glaze.  Tonight, I made it.

    So the glaze recipe really is very very simple, and I would recommend that you experiment a little yourself if you’re feeling it.

    1 cup/250ml – sugar
    1 cup/250ml – water
    3 tbsp/50ml – corn starch (heaping tablespoons)
    1 cup/250ml – berries [optional]

    1. If you’re lazy, throw everything in a sauce pan over medium-high heat stirring frequently with a whisk, bring to a boil and allow to thicken before removing from the heat.
    2. If you’re less lazy, add the sugar, 3/4 cup water and 1 cup berries (if using) to a saucepan and bring to a boil.  The berries will add colour and flavour to the glaze, making it a ____berry glaze instead of just a generic glaze.  This is optional.
    3. Combine the corn starch and the remaining 1/4 cup water, stir well until completely combined.
    4. Add the corn starch mixture to the sauce pan, stirring while bringing it back to a boil.
    5. The glaze should thicken, remove from heat.  Depending on what you’re doing you may choose to allow it to cool at this point.
    6. You may either pour the glaze over things now, say a pie crust filled with fresh berries, or you can add the berries directly to the glaze, stirring until completely coated, and then spooning into tart shells or onto pound cake (that’s what we did).
    7. All of this should take less than 15 minutes.  Enjoy.

    Below you’ll find a few pictures of the end result.  It should work find with pretty much any fruit or berry.

    Blueberry tartsBlueberry tartsBlueberry tartsBlueberry tartsBlueberry tartsBlueberry tarts
    Glazed Blueberries on pound cake

    Blueberry Glaze, a set on Flickr.

    Normally Karin’s the take pictures of food I made person in the family, but the camera’s been used a lot in the last couple of days so was really handy, so I figured why not.

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    2 Responses to “Blueberry Glaze”

    1. JC says:

      Thanks for the post. I need to make some too, and remembered all the steps in mom’s recipe but not the proportions of ingredients. Those sound about right. Hers is different because you start by boiling 1 c. of berries in about 3/4 c of water until they burst, then you strain the berries out, pressing to get all the goodness. Then you mix the sugar and cornstarch together and stir it into the purple liquid. Stir well while it thickens, then add another cup of whole berries to barely cook if you want sauce. For tarts, you can just pour the glaze over fresh berry tarts like you did.

      • David says:

        Yeah, there are assorted variations like that, I figured I’d keep it simple. Realistically the glaze is thickened sugar water, so if someone wants to start by flavouring the water, well that’s their call.

        The obvious advantage of not flavouring is that you could then use one batch of glaze on multiple different fruits without cross-contamination. But of course it depends what you’re trying to do.

        Many of the recipes do the boil the fruit and water (often with some of the sugar) together, but it’s less common to then strain out the berries.

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