YIELD: 2¼ CUPS OR ENOUGH TO TOP 1 (9-INCH) CHEESECAKE
2 cups (15 ounces) fresh blueberries, rinsed, dried, and stems removed
1 recipe Quick Apricot Glaze (see recipe on p. 125), warmed
1. Place the blueberries in a large mixing bowl and pour the warmed Quick Apricot Glaze over them. Mix well and set aside, covered, until ready to use.
