Blueberry Sauce

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

1/2 c sugar

zest of 1 lemon

1/4 cup lemon juice fresh, about 1 lemon

1 tablespoon 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.