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

Combine cornstarch and sugar. Stir in water, blueberries and lemon juice. Cook over low heat while stirring until it bubbles and thickens. Spoon into sherbet glasses and chill. Serve with thick cream. Also good over angel food cake or ice cream.