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.
Everyday Cheer 
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