Blueberry-Lemon Sauce
['6 tablespoons sugar', '4 teaspoons cornstarch', '4 teaspoons fresh lemon juice', '1 cup water', '2 1/2 cups fresh blueberries, divided', '1 teaspoon finely grated lemon peel']
Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
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