1 pt. blueberries
1/2 c. water
3 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. fresh lemon juice

Put 1 1/2 cups blueberries, water, sugar and cornstarch into a medium-size saucepan. Bring to a boil over high heat, stirring often. Reduce heat and simmer uncovered 3-4 minutes until sauce thickens and berries are soft. Remove from heat, stir in lemon juice and remaining 1 1/2 cups blueberries. Cool to room temperature or chill before serving. Serve over angel food cake, cut up fruit or ice cream.