In a separate bowl, combine the granulated sugar and grated lemon rind. Sprinkle the blueberries with the sugar and lemon mixture. Spoon the warm sauce over scoops of vanilla ice cream. This sauce will keep under refrigeration for 1 week. To re-heat, microwave to desired temperature, stirring every 20 seconds, or warm in a small sauce pan over low heat.
Necessity is the mother of invention, and often wonderful recipes.
While making blueberry pancakes I found myself low on flour and substituted cornmeal for the missing amount. These cakes are perfect alone for breakfast or brunch, and wonderful with grilled ham for dinner. In a separate bowl, combine the flour, sugar, nutmeg and baking powder. In a small bowl, whisk together the egg, melted butter and milk. Mix the dry ingredients alternately with the liquid ingredients into the cornmeal mixture.