|Frozen blueberries||16 Ounce, thawed|
|Water||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
Drain blueberries, reserving juice.
Combine juice, water, cornstarch, and sugar in a medium saucepan.
Cook about 5 minutes over low heat, stirring occasionally, until thick and bubbly.
Add blueberries, cover and cook 5 minutes.
Stir in lemon juice.
Serve over pancakes, waffles, or French toast.