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In a medium saucepan mix 1 lb blueberries with 1/3 cup sugar. Cook over moderate heat until the berries begin to burst, about 5 minutes. Remove from the heat. Puree 1/2 cup of the berries and scrape back in to the sauce. Stir in 1 1/2 tsp fresh lemon juice and a pinch of salt. Serve Warm.
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