Blueberry Pancake Syrup

1. Place blueberries, sugar, 1/4 cup water, and lemon juice in a large saucepan and heat over medium-high heat.
2. When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until blueberries become soft and syrup thickens.

For Blended Syrup:

1. Use a blender, immersion blender, or food processor to blend blueberry mixture to desired consistency. Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.

For Simple Syrup (No Seeds, No Blueberry Bits):

1. Drain the liquid from the blueberries into a large liquid measuring cup or jar. Press the blueberries gently to release excess juices. Skim foam from the syrup if needed. If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining 1/4 cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached. Allow to cool before serving. Use excess blueberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).