Step 1

Place blueberries in a small saucepan and add 1/2 cup water and sugar. Heat over medium-high heat until the mixture comes to a low boil and blueberries are just beginning to break apart. Stir occasionally.

Step 2

In a small bowl, whisk together the remaining 2 tablespoons water and cornstarch with a small fork until smooth. Pour into the blueberry mixture and bring to a rolling boil. Reduce the heat and simmer on low heat for 3-4 minutes or until syrup reaches your desired consistency. (If the sauce is too thick, thin with 1 tablespoon of water at a time.)

Step 3

If you want a completely smooth syrup, use an immersion blender to blend or carefully transfer to a blender and process until smooth.

Step 4

Remove from heat and stir in vanilla extract or lemon juice (but not both). Serve warm over pancakes, French toast, or crepes.