3 c. unsweetened, fresh or thawed blueberries
1 tbsp. cornstarch
1/2 c. sugar
1 tsp. lemon juice

Mix sugar and cornstarch in saucepan. Stir in blueberries and the lemon juice. Cook over medium heat several minutes until thickened. Cool and refrigerate. Makes 2 1/4 cups. May be used over ice cream, cheesecake, crepes or shortcake.