Blueberry Sauce by Helen Guymon

For pancakes, waffles, ice cream.

1/2 Cup Sugar
1 Pint Fresh Blueberries
(or 2 Cups thawed frozen blueberries)
Juice of One Lemon
1 tsp Cornstarch
1/4 Cup Cold Water

Combine sugar, blueberries, and lemon juice over medium heat until sugar dissolves. Combine cornstarch and water; add and cook until thickened. Chill before serving.