Place 2 cups of blueberries into saucepan and cover with water. Add sugar and vanilla paste.

Over a medium-high heat, stir gently until the mixture comes to a low boil and the blueberries begin to soften.

Add dissolved cornflour and bring to a rolling boil. Stir occasionally to avoid the mixture sticking.

Turn the heat down and simmer for 2-3 minutes or until sauce becomes desired consistency.

Remove from heat. Add remaining fresh blueberries and lemon juice. Stir gently.

Serve cold or warm. Delicious with roasted chicken or turkey or oven-baked fish.