The color of blue is bursting all over the blueberry fields here in Oregon. From small to large, blueberries are perfect to make a sauce you can use on so many things. This time of the year I will make blueberry sauce every week just to have in my refrigerator. I use it to top yogurt, pancakes, waffles, ice cream, cheesecake and so much more. Great for baking a pie, blueberry crumb bar or anywhere you use pie filling. Its delicious for making non-churn ice cream, look for that recipe in a future post. There are only a few ingredients and in 15 minutes you will go from fresh blueberries to blueberry sauce.
In medium saucepan add blueberries and place on medium heat for a few minutes to start bursting the blueberries. In small bowl add the sugar and cornstarch and combine. Add to the blueberries with the lemon juice, stir until combined. Cook over medium heat a few minutes and reduce heat to low. Cook for about 5-8 minutes or until the sauce thickens, stirring constantly so it does not stick to the bottom of the pan. Once it thickens remove from heat and cool before placing into a container. Refrigerate and enjoy!