Dump the blueberries, sugar, and water into the pan.

Set the heat to medium — not too high, not too lazy.

Stir a little.

The sugar melts, berries start sweating — they’ll soften, release juice.

If you’re standing close, that smell? That’s happiness right there.

Once it starts bubbling, turn it down a bit. Let it simmer.

Give it 10–15 minutes. Stir here and there — don’t babysit it.

The berries will burst — you’ll see that dark purple swirl start to form. It’s wild.

I usually smash a few with the spoon just to get that thick, rich color going.

It’s a vibe.

If you want it to be popular, you can stop now. It’s ready.

But if you like it thick — like drip-on-pancake-slow thick — stir in that cornstarch slurry.

Do it slow. Keep stirring. You’ll see it change right in front of you — from thin purple water to glossy, deep syrup.

Don’t overdo it though, or you’ll end up with jam (been there).

Once it’s off the heat, pour in that lemon juice. Maybe a little zest.

That tiny bit of sour? Dude. It’s like switching from black-and-white to color.

It makes the flavor pop.

If you want clean, smooth syrup — strain it.

If you want it rustic, chunky, a little wild — leave it as is.

I keep it chunky. Makes it feel homemade. Real.

Let it sit for a bit. Maybe 10 minutes.

It’ll thicken more as it cools.

Pour into a jar, lick the spoon, admire your work.

Boom. Done.