From Gourmet magazine, tweaked a bit in the SOC!
3 cups blueberries
1/4 To 1/3 cup sugar (depending on sweetness of berries)
1 Tbsp fresh lemon juice
Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a saucepan. Add remaining berries and heat the sauce gently until warm. Transfer to a serving bowl and serve with warm soufflé.
Makes 10 — 12 servings