In a small saucepan over medium heat combine the sugar, water and lemon juice and cook, stirring until the sugar has dissolved, about 3 to 5 minutes. Set aside to cool.

In the bowl of a blender combine the sugar syrup with the blueberries and blend until smooth. Chill the blueberry mixture for at least 2 hours and up to 24 hours before freezing in an ice cream maker according to the manufacturers instructions.