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