1. Combine blueberries, maple syrup, 1/4 cup water, and lemon juice in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until mixture is slightly thickened, about 10 minutes. Combine cornstarch and remaining 1 tablespoon water in a small bowl, then add to saucepan and simmer until mixture thickens, about 1 minute; remove from heat and stir in almond extract. Serve warm with pancakes.
Source: Hannaford fresh Magazine, March - April 2018