2 cup fresh blueberries
1 tbsp cornstarch mixed with 1 tbsp water
1/2 cup water
1/3 cup sugar
1 tsp? lemon juice
1) In a small saucepan, on medium heat, cook all but the lemon juice for ~10min or until the blueberries are mostly gone. If desired, use a potato masher to speed up the process.
2) Remove from heat and stir in lemon juice.
3) Serve hot over cheesecake or pancakes. Stores in the fridge for about a week.