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Combine the blackberries, water, sugar, lemon juice and vanilla extract in a medium pot and bring to a boil.
Reduce the heat to low and simmer an additional 5 minutes or so, breaking up the blackberries with a spoon as they soften, until the sauce thickens.
If you prefer a chunky blackberry sauce with the pieces of blackberries in it, your sauce is finished at this point, or you can strain it through a fine mesh sieve for a thinner sauce. The sauce will thicken as it cools.
Optional: To thicken the syrup significantly more, return it to the pot on low and add the cornstarch slurry. Cook stirring, just a minute or two until thickened.