My kids love this stuff. Serve over waffles, pancakes, or french toast. Top with whipped cream for special occasions.
2 1/2 c. blueberries (can use blackberries too)
1 c. sugar
1/2 c water
1 t lemon juice
optional (for a thicker syrup)
1/3 c water
2 T cornstarch
Mix blueberries, sugar, and water together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes.
Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 15 minutes. You can gently mash the berries with a potato masher, if desired.
If you want a thicker syrup:
Mix together cornstarch and water. Add to syrup mixture and cook an additional 3-5 minutes or until thick.
Stir in lemon juice into syrup; serve immediately or cool.