In a medium saucepan, combine 2 cups of filtered water, 1 cup of fresh blueberries, 1 cup of granulated sugar, and the juice of half a lemon. Stir gently and bring to a boil over medium heat. Reduce heat and simmer for 15 minutes. Strain syrup and cool in the refrigerator.

Fill a 2.5-quart pitcher with 6 to 8 cups of cold water. Add 3 to 4 cold brew tea bags and let steep for 5 minutes. Remove tea bags and gently squeeze.

Pour the cooled blueberry syrup into the steeped tea and stir gently until combined, resulting in a vibrant purple drink.

Fill tall glasses with ice and pour the Blueberry Iced Tea over the ice. Garnish with blueberries or a slice of lemon.

Store any leftovers in a sealed pitcher in the refrigerator for up to 3 days. Stir before serving again.