Blueberry Sauce

16 oz (2 cups) fresh or frozen blueberries (thawed)

½ c sugar

zest of 1 lemon

¼ cup lemon juice, fresh

1 T cornstarch

Place 1 ½ c blueberries, granulated sugar, lemon juice & lemon zest in a food processor or blender to puree.

In a small saucepan over medium heat, combine the pureed blueberry mixture & remaining blueberries. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally.

This should yield about 1 cup of puree.