Can’t eat blueberry cake without this caramel sauce, warm or cold! It’s our family tradition every year.
½ cup brown sugar, packed
2 Tbsp butter
1 to 1½ Tbsp cornstarch
1 tsp lemon juice (optional)
Pinch salt
1 cup water
1 Tbsp pure vanilla extract
In small saucepan, melt sugar and butter until it bubbles for about 1 minute, stirring constantly. Remove from heat and add remaining ingredients. Return to heat and bring to a boil until thickened. (Sauce will thicken more when cooled.) Serve warm or cold over blueberry cake. Refrigerate.