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1
In a medium saucepan over medium-high heat, cook the sugar to a light amber color.
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2
(Check the color by drizzling some onto a white plate.)
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3
Dont worry if the sugar hardens while cooking; simply stir it and continue cooking until it smooths out.
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4
Add the blueberries and 1/2 cup water to the caramel; be careful, as the caramel will bubble and steam a great deal.
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5
Stir the blueberries into the caramel as well as possible (the sauce will harden when the cold blueberries are added, but will loosen up again as the blueberries heat up).
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6
Cover the pan and reduce the heat to low.
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7
Allow the sauce to simmer with the lid on until most of the blueberries have popped and are exuding their juices, about 5 minutes.
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8
Remove the lid and stir the sauce to further dissolve any hardened bits of caramel.
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9
(Dont worry if there are some lumps; they will be strained out.)
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10
Strain the sauce to remove any blueberry skins, seeds, and hard pieces of caramel.
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11
Add the lime juice and return to a saucepan.
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12
Cook further over medium heat until the sauce can be spooned onto a room-temperature plate and keep its shape without being too runny.
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13
Serve at room temperature.
