Makes about 1-1/2 cups.
1/4 cup sugar, more or less to taste
1 tbl. cornstarch
2 cups fresh or frozen blueberries
1/2 cup water or fruit juice
1. In a saucepan, combine sugar and cornstarch; stir in blueberries. Gradually stir in water. Over medium-high heat, bring to a boil, stirring constantly; boil until sauce is thick and blueberries are softened, about 1 minute.
2. Serve over pancakes, waffles, ice cream or sherbet, cheesecake or sliced pound cake.