Luchetti first combines half of the berries with sugar, lemon juice, and a pinch of salt over medium heat. She starts with ½ a cup of sugar, but recommends adjusting based on the sweetness of your berries. She cooks them, stirring often, until the berries begin to break down and release their juices. Then, the other half of the blueberries go into the pot; she continues to cook the sauce just until this second addition is warmed through, stopping before they begin to break down. Then she tastes and adjusts with more sugar, salt, or lemon juice as necessary.