In a medium pan stir together the blueberries, sugar, water and lemon juice.
Bring the mixture to a simmer over medium heat. Cook the sauce at a low simmer for about 5 minutes, continuing to stir often, until the mixture has thickened. Use the back of your spoon to smush some of the berries (do this carefully - don't get splashed) to help thicken the sauce. Remove the pan from the heat and allow the sauce to cool for 5 minutes. Serve while warm.
To chill the sauce or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container, and cover. Store it in the fridge for up to one week.
Makes 2 cups of sauce.
To chill the sauce for a later use or to store it, let the pan of sauce sit until it is at room temperature. Transfer the sauce to a mason jar or other container and cover.
Keep the blueberry sauce in a sealed container in the fridge for up to two weeks.