- 6 tablespoons sugar
- 4 teaspoons cornstarch
- 4 teaspoons fresh lemon juice
- 1 cup water
- 2 1/2 cups fresh blueberries, divided
- 1 teaspoon finely grated lemon peel
- Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.