In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.

Place the blueberries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.

Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 3-4 minutes until blueberries are very soft and sauce has thickened.

Serve warm over pancakes or ice cream or refrigerate up to 5 days for later use.  Sauce will thicken as it sits and cools.