In a medium pot combine blueberries, sugar, lemon juice and zest, and water.

Bring to a simmer over medium heat. Allow the mixture to cook for 7-10 minutes, stirring often. Once the sauce has thickened, remove from heat and transfer to a serving dish.

For the churros, add water, butter, lemon zest, sugar & a pinch of salt into a medium size saucepan. Bring to the boil.

Add the flour and mix rapidly until well blended. Continue to mix for 1-2 minutes until the dough comes together. Remove from the stove and let it cool for 5 minutes.

Add the egg to the pot and mix well. It may take a few minutes for the egg to fully incorporate into the dough.

Pour oil into a large frying pan. Heat the oil to 350 degrees Fahrenheit. If you don’t have a thermometer, check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns golden brown it is ready.

Fill a piping bag fitted with star piping tip with the dough. Pipe the dough into 4-inch long strips onto a parchment paper lined cookie sheet.

Carefully place a few churros at a time into the hot oil, being careful not to over crowd your pan.

Fry for 2-3 minutes, rotating occasionally, until golden brown.

Remove from oil and place them on a paper towel to get rid of the excess oil.

Combine sugar and lemon zest in a heatproof container. While the churros are still warm, roll each of them in the lemon sugar.

Serve immediately with blueberry dipping sauce.