1.   A little butter can be swirled in at the end, or a few tablespoons of cream can be added and simmered until the liquid thickens.

2.   Add cream, broth and lemon juice and simmer until the liquids have thickened slightly.

3.   Add cornstarch-water mixture and continue to stir-fry until liquid thickens.

4.   Bring to a boil, and vigorously whisk in roux a spoonful at a time until liquid thickens.

5.   Bring the stew liquid back to a boil and keep it at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.

6.   Place over medium-low heat and simmer just until liquid thickens and blueberries darken in color.

7.   When the liquid has thickened, reduce the heat to low.