Blueberry Sauce

2 cups fresh or frozen blueberries cup sugar
1 tablespoon lemon juice 1 teaspoon cornstarch
In a saucepan, heat berries with sugar, lemon juice, and 1/2 cup water. Bring to a boil and let boil 2 minutes. If it is too watery, let cook another 4 or 5 minutes. Taste for sugar and lemon. Depending on tartness of berries, you may need to add one or the other. Dissolve cornstarch in 1/2 cup cold water; add to berries in pan and let cook for another minute or so until thickened.

This is good served warm over ice cream, pound cake, pancakes, or at room temperature over cheese cake, cream cheese pie, or fresh fruits. The sauce keeps well refrigerated and freezes perfectly.