Ingredients :

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250 gr. blueberries/bilberries, fresh or frozen
1750 ml. water
approx. 150 gr. sugar
30 gr. potato starch/cornflour
100 ml. cold water

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Method :

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Drop the berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water. Add sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy.
-Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle sugar on top. Serve warm or cold with milk or cream (or half and half).