Blueberry sauce

1/3 cup sugar
1 tbsp. cornstarch
1/2 cup water
1 tsp. lemon juice
1 1/2 cups fresh blueberries
Makes about 1 3/4 cups
Combine sugar and cornstarch in a medium saucepan.
Stir in water and lemon juice.
Bring to a boil.
Reduce heat and simmer, stirring constantly until thickened and clear.
Stir in blueberries and simmer 2 minutes more.
Cool before serving.

This sauce may be refrigerated for 2 weeks ro frozen for 1 year.