Blueberry Syrup

2 cups fresh or frozen blueberries

1/2 cup water

1/3 cup sugar

juice from half a lemon

1 1/2 Tb cornstarch, mixed with 2 tablespoons cold water

1/2 tsp vanilla extract

Zest of 1 lemon

In a saucepan over medium heat, combine the blueberries, water, sugar, zest, and lemon juice. Stir frequently, crushing about half of the berries, and bring to a simmer for a few minutes, until it just starts to thicken.

In a small bowl, combine the cornstarch and cold water. Slowly drizzle the corn starch into the blueberries, stirring constantly. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in the vanilla.