Summer’s here and there’s no better time of year to hit the farmer’s market for fresh fruit and veggies. I tend to stock up weekly on a variety of local and seasonal produce to incorporate into my diet. In the summertime there’s nothing better than topping off a bowl of cereal or yogurt with some fresh seasonal berries for light and satisfying breakfast. However, sometimes I over do it and buy more than I can eat before they start getting mushy. I decided, rather than freezing my extra blueberries, to make them into a blueberry sauce that I could use as a topping and would extend their shelf-life. I adapted this recipe from Joy of Baking by adding a little extra lemon, sugar, and cornstarch for a thicker, tangier sauce. The sauce is the perfect accompaniment to vanilla ice cream, cheesecake, pancakes, waffles, or pretty much any sweet treat. Pictured above, I served served the sauce warm over angel food cake and topped it off with a scoop of vanilla ice cream for the perfect summer dessert…or breakfast.