Step 1

Place the blueberries, sugar, and 1/4 cup water in a saucepan and heat over medium heat. Bring to a low boil, then cook, stirring occasionally, for about 5 minutes until the blueberries begin to break down, mashing them with a wooden spoon. Make sure not to let the pot boil over.

Step 2

Place the cornstarch in a small bowl and mix with 2 tablespoons water. Add it to the sauce and simmer for about 1 minute, stirring constantly, until thickened.

Step 3

Remove from the heat and stir in the lemon juice and salt. The sauce will thicken even more as it cools. Serve immediately or refrigerate until serving (store up to 1 week refrigerated).