3half-pints fresh blueberries(6 oz. is a half-pint)
1/2teaspoonvanilla extract
lemon zest from 1-2 lemons(optional)
Instructions
Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
Taste and add lemon zest from 1 lemon if desired for more tang.
Serve immediately for warm syrup/sauce or chill in the refrigerator in an airtight container for cheesecake topping. Blueberry Syrup will thicken as it chills.