Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.

Meanwhile, stir together the cornstarch and cold water in a small ramekin.

Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.

Stir for about 3 minutes.

Remove from heat.

Add vanilla and lemon zest.

Pour into a small glass bowl and leave uncovered in the refrigerator to cool until used in the cake mix.

Once cooled, add 2-3 tablespoons of the vanilla blueberry sauce into the already prepared wet angel food cake mix.

Using a wooden skewer, pull the vanilla blueberry sauce through the cake batter until large swirls form.

Using a ice cream scoop or large spoon, portion the finished cake mix into paper lined cupcake pans.

Bake cupcakes at 350 degrees for 11 minutes.

Allow cupcakes to cool completely before topping with vanilla icing and blueberry sauce.

Garnish with more (fresh) berries and a sprig of mint.