Blueberry Sauce

(by Aimee Lee Ball)

2 c. blueberries

1/3 c. granulated sugar

1 T. fresh lemon juice

1/8 t. salt

1/4 t. vanilla or almond extract

Place blueberries, sugar, lemon juice, and salt in a saucepan over medium heat.

Bring to a boil, then lower heat and cook for about 5 minutes, until berries start to break down.

Stir in almond extract.

Cool and refrigerate.

Serve over pancakes, waffles, yogurt, or ice cream.

(Read The Cruelest Month, the story that accompanies this recipe.)