1/2 cup granulated sugar
2 teaspoons cornstarch
1 pint (about 2 cups) washed and dried blueberries
2 tablespoons freshly squeezed lemon juice
1. Rub together sugar and cornstarch. Combine ingredients in a small saucepan. Stir to coat berries. Bring mixture to a simmer over medium heat. Cook until berries burst open and juices release, about 6 minutes. Remove from heat and allow mixture to cool.
2. Store topping in the refrigerator, covered for up to 3 days.
Makes about two cups of blueberry topping