50g unsalted butter, at room temperature
500g packet blueberry and coconut bread slices
Vanilla ice-cream, to serve
300g frozen blueberries (3 cups)
1/3 cup caster sugar
3 teaspoons cornflour
1 tablespoon lemon juice
To make blueberry sauce, combine blueberries, sugar and ¼ cup water in a medium saucepan over a medium heat. Stir until sugar is dissolved. Stir in cornflour blended with ¼ cup water.
Bring to boil. Gently boil for about 3 to 4 minutes, or until slightly thickened. Remove from heat. Stir in juice. Transfer to a heatproof jug.
Spread butter over both sides of bread.
Heat a large, non-stick frying pan over a medium heat. Add bread in two batches. Cook for about 1 to 2 minutes on each side, or until light golden brown. Remove.
Serve warm bread with warm blueberry sauce and ice-cream.
TIP! Try replacing blueberry and coconut bread with banana bread slices. Sauce can be made up to four days ahead. Keep, covered, in the fridge. It’s delicious served warm over toasted waffles or vanilla ice-cream.