Homemade Blueberry Pie Filling

• Cook the fresh blueberries together with the water, sugar and lemon juice over medium heat for about 8-9 minutes or until the mixture is bubbling and slightly thickens. If frozen blueberries are used, skip the water.
•  In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm blueberry sauce to the cornstarch mixture, then gradually pour the cornstarch mixture into the blueberry-sugar mixture. Stir constantly and cook for another minute until the blueberry pie filling thickens.
• Storing: Transfer the blueberry filling into jars and allow to cool completely. Store in the refrigerator for up to 7 days or in the freezer for up to six months.
• Serving: Serve your blueberry pie filling warm or chilled over waffles, French toast, pancakes, ice cream, cheesecake, muffins, and more. Or, use it as a pie or tart filling. Alternatively, use it as a layer in creamy desserts such as Tiramisu or Heaven on Earth cake.