I've used quite a few different fruits to make toppings & syrups for pancakes or waffles and this is my latest. Normally I make lemon ricotta pancakes with blueberries inside the cakes but I'll be using this as a topping this weekend. These are not overly sweet so you could use them as a topping for ice cream too.
10 oz blueberries, I used frozen
1/4 cup water
1/4 cup sugar
1 tsp lemon juice
Put all the ingredients into a saucepan. Allow to simmer for a half hour so the berries release their juices and it starts to thicken. Store covered in the refrigerator.