Blueberry Sauce Topping

This blueberry sauce topping comes together quickly and easily on the stove and can be enjoyed warm or cold on many desserts and breakfast foods. You can use fresh or frozen blueberries.
Ingredients
13 cup 80ml warm water
1 Tablespoon 15ml fresh lemon juice
1 and 12 teaspoons cornstarch
2 cups 1 pint 280g fresh or frozen blueberries if using frozen do not thaw
2 Tablespoons 25g granulated sugar
12 teaspoon pure vanilla extract
Instructions
Whisk the cornstarch water and lemon juice together until all the cornstarch has dissolved. I just use a fork to mixvery easy. Set aside.

Warm the blueberries and sugar together in a small saucepan over medium heat. With a wooden spoon or sturdy silicone spatula stir continuously for 3 minutes gently smashing the berries against the sides of the pan to help them release some juices. If you used frozen blueberries you wont need to smash them as much because they will naturally break down as they thaw over heat. After 3 minutes add the cornstarch mixture and continue to stir for another 23 minutes smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration so microwave for 15 seconds or warm on the stove to thin out if desired.