Pan-fried Blueberry and Coconut Bread with Blueberry Sauce

Serves 5, Prep and Cook: 20 mins

50g unsalted butter, at room

temperature 500g packet blueberry and

coconut bread slices Vanilla ice-cream, to serve

BLUEBERRY SAUCE 300g frozen blueberries (3 cups) ¹⁄³ cup caster sugar 3 tsps cornflour 1 tblsp lemon juice

1 To make blueberry sauce, combine blueberries, sugar and ¼ cup water in a medium saucepan over medium heat. Stir until sugar is dissolved. Stir in cornflour blended with ¼ cup water. 2 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. 3 Spread butter over both sides of bread slices. 4 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. 5 Serve warm bread with warm blueberry sauce and ice-cream.