| | Directions | | Combine sugar, cornstarch, and salt. Stir in water gradually. Bring to a boil and boil for 1 minute. Add blueberries. Bring to a rolling boil and cook for 1 minute. (Prolonged cooking causes berries to toughen.) Remove from heat and add lemon juice; cool. Serve on ice cream, cream puffs, puddings, custards, waffles or pancakes. With the addition of Cool Whip or ice cream, serve on cake squares or slices. NOTE: Recipe maybe be doubled and kept in the refrigerator for several weeks. Cornstarch may be replaced by 4 teaspoons of flour. |
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| Ingredients | | - |  | 1/2 cup sugar |
| - | | 2 teaspoons cornstarch |
| - | | dash of salt |
| - | | 1/2 cup water |
| - | | 1 pint blueberries |
| - | | 2 teaspoons lemon juice (bottled or fresh) |
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