Blueberry Sauce


We often have this blueberry sauce as an accompaniment to pancakes, or in this case French toast, but it also nice on ice cream if you have any left over.

1/4 cup sugar
2 tsp. cornstarch
1/3 cup water
1 tsp. lemon juice
2 cups blueberries

Combine sugar and cornstarch in a pot.  Stir in water and lemon juice.  Cook over medium, stirring until mixture thickens, comes to a boil and becomes clear.  Add berries and cook until soft.

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