BLUEBERRY SAUCE

2 Tbsp. cornstarch

1 cup water

4 cups fresh or frozen blueberries

1/3 cup sugar (test then add more if you prefer this sweeter)

1 Tbsp. lemon juice

METHOD:
In a saucepan, over medium heat, whisk the cornstarch and water til smooth.
Stir in sugar, blueberries and lemon juice. Bring to a boil then turn the heat to simmer. Cook and stir for about 3 minutes, sauce should be thick at this point.

Remove from heat, cool then refrigerate for up to 10 days or freeze leftover sauce.
Heat slightly before using after refrigeration.