Place the sugar and water in the bottom of a small sauce pan and bring it to a boil over high. Boil until the sugar has completely dissolved in the water, then add in the blueberries.

Reduce the heat to medium/low and continue to simmer the syrup for about 15 minutes, or until it has reduced and is about the consistency of maple syrup. You can test this by pouring some off a spoon and watching the consistency as it drips.

Pour the syrup through a fine mesh sieve with a bowl place underneath. Place in an airtight container or jar and refrigerate for up to two weeks. Reserve the cooked blueberries and use to garnish drinks, or spread like a compote over toast, pancakes, waffles, or scones.

Add the blueberries and lemon juice and reduce the heat to medium low heat. Cook for 15-20 minutes, stirring occasionally, until the blueberries have burst and the sauce has thickened. It should run off the spoon in drips with about the thickness of olive oil.

Pour the blueberry syrup through a mesh sieve placed over a large bowl to catch the syrup. Chill the syrup before using in drinks, and reserve the cooked blueberries to use on toast, pancakes, waffles, etc.