Mix corn starch with cold water in a small bowl until fully dissolved. Set aside.

In a medium saucepan, combine fresh blueberries, sugar, and 1/2 cup of water. Place over medium-low heat and allow to simmer gently.

Once the blueberries have softened and the mixture thickens slightly, stir in the cornstarch slurry. Continue cooking and stirring frequently for about 20 minutes until syrupy.

Remove the saucepan from the heat. Let the syrup cool for approximately five minutes. Pour over desired breakfast items or use as a topping.