Place 1 cup of blueberries, the white sugar, corn starch and lemon juice is a shallow sauce pan. Toss the berries to coat and cook on low until the sugar has dissolved.Turn the heat up to medium and slowly bring to a boil, stirring occasionally.
Once boiling cook the mixture for 5 minutes or until the sauce has thickened and reduced slightly. Most of the blueberries should have burst and softened. Add the remaining ½ cup of whole blueberries and cook for a couple of minutes until the whole berries start to soften but have stayed whole and have not burst, about 3 minutes.
Remove the pan from the heat. Allow the fruit compote to cool to room temperature. To serve transfer to a spouted syrup container. Store the leftovers in an airtight container and refrigerate until needed.
Homemade blueberry sauce or compote is ideal for use in baking, grilling, or drizzling over ice cream and desserts. It is the perfect pancake or waffle syrup with the sweet and tangy flavor of fresh blueberries.