Blueberry Sauce is great served warm over waffles or pancakes. When cool, Blueberry Sauce would be great over homemade vanilla ice cream or yogurt.
Recipe: The New York Times Cookbook
Bring 3/4 cup of the water and the sugar to a boil and stir until the sugar has dissolved. Add the lemon juice.
Mix the cornstarch with 1 tablespoon water and add, stirring, to the syrup. Cook, stirring, for 1 minute.
Add the blueberries and cook 2-3 minutes. Serve warm.