Meanwhile, in 1 qt saucepan, mix sugar and
cornstarch. Stir in water and lemon juice until
smooth. Add 1 cup of the blueberries. Heat to
boiling over medium heat, stirring constantly. Boil
about 2 minutes or until thickened; remove from
heat. Stir in remaining 1 cup blueberries. Place
blueberry topping in small bowl; let stand at room
temperature 5 minutes. Cover and refrigerate until
chilled.
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