Yield: about 2½-3 cups


3 cups fresh blueberries
6 tbsp. sugar
2¼ tsp. cornstarch
2 tbsp. water
1 tbsp. freshly squeezed lemon juice

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    Combine the blueberries and sugar in a nonreactive saucepan over medium-high heat.  Cook, stirring occasionally, until the berries begin to release their juices.  In a small bowl combine the cornstarch with the water and lemon juice and whisk until smooth.  Stir the cornstarch mixture into the blueberry mixture.  Bring to a boil, then reduce the heat to a simmer and cook for 1 minute more.  Remove from the heat.  Cover and chill.