1. In saucepan, cook blueberries, sugar, and 1⁄4 cup orange juice over medium heat.
2. Blend cornstarch into remaining 1/4 cup orange juice; dissolve all lumps. Increase heat to boiling, add cornstarch mixture, and cook for one minute. Stir.
3. Remove pan from heat and add lemon juice.
4. Cool five to 10 minutes. Pour over or alongside pancakes.