In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until smooth. This will prevent lumps and help thicken the sauce evenly. Set aside.
In a medium saucepan over medium heat, combine 2 cups of blueberries and 1/4 cup of honey.
Cook for 3–5 minutes, stirring occasionally, until the berries release their juices and start to soften.
Give the cornstarch mixture a quick stir and add it to the pan. Stir continuously as the sauce returns to a low simmer. The mixture will thicken in 1–2 minutes. Once it reaches your desired consistency, remove it from the heat.
Let the sauce cool for 10–15 minutes before transferring to a container. It will continue to thicken slightly as it cools. Store in the refrigerator for up to 1 week, or freeze for longer storage.
