This is really good over cheesecake or ice cream. Frozen berries will work in a pinch.

2 1/2 cups fresh blueberries, divided
1/2 cup sugar
1 Tbs cornstarch
1/2 cup water
1 Tbs fresh lemon juice

1. In a medium saucepan combine sugar and cornstarch, mixing well. Stir in water, then one cup of the blueberries. Cook over medium-low heat, stirring constantly until thickened and translucent.
2. Remove from heat and cool slightly. Stir in the remaining cup of blueberries and lemon juice.
3. Serve over cheesecake, ice cream, or in tart shells.

Servings: 6