In the bottom of a medium saucepan, combine sugar and cornstarch. Whisk in water and lemon juice. Make sure there are no lumps. Stir in blueberries.

Place the pan over medium-high heat. Bring to a boil. Let boil for 1 minute, stirring and gently mashing some of the blueberries.

Remove from heat and stir in ChildLife Liquid Iron.

The mixture will thicken as it cools. Serve warm over gluten-free pancake waffles, or ice cream.

Can be stored in the refrigerator, covered, for up to 2 weeks.