blueberry purée:
3 cups fresh or frozen blueberries, plus a handful of fresh for decorating, if desired
¾ cup water
½ cup granulated sugar
1 tbs cornstarch
1/8 tsp fine salt
2 tsp fresh lemon juice
In a saucepan over high heat, stir the blueberries, water, sugar, cornstarch and salt. Bring to a boil and cook for about 5 minutes. Reduce the