This Simple Blueberry Sauce is a 10 minute one-pan wonder with a million uses. Thickened with cornflour, it's an easy vegan, gluten and dairy free compote with no fancy ingredients which is perfect for pancakes, ice cream, trifles and cake fillings.
Wash, dry and check 450g Blueberries and remove any dodgy ones and any rogue stalks. Put them into a saucepan or deep sided skillet.
Sprinkle over 1 tbsp Cornflour and toss to coat the berries.
Add 4 tbsp Sugar and 1 tbsp Lemon Juice along with 5 tbsp Water.
Place over a medium heat and stirring well regularly until the berries start to release their juices and the sugar has all dissolved. At this point you can stop panicking that the blueberries are never going to be anything other than dry.
Continue to cook the sauce over a medium-low heat until all of the berries have burst and the sauce is thick enough to coat the back of a spoon. This should take no more than around 10 minutes in total.
Move to a jar or bowl and allow to cool before serving or storing.