1/3 c. granulated sugar
1 tbsp. cornstarch
2 c. fresh blueberries
1/2 tsp. grated lemon zest

Stir the sugar and cornstarch in a small saucepan until completely blended. Stir in blueberries, cook about 5 minutes over medium low heat until the blueberries soften and mixture thickens, stirring gently. Add the lemon zest. Serve at room temperature. Yields about 1 3/4 cups.

Serve it on ice cream, ice milk, yogurt, or pound cake.