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1/3 cup granulated sugar
1 tablespoon cornstarch
Pinch salt
3/4 cup water
2 teaspoons fresh lemon juice
1 cup fresh or frozen blueberries, rinsed and stems removed
2 tablespoons butter or margarine, softened
1/4 teaspoon ground cinnamon
In saucepan, combine well the sugar, cornstarch, and salt. Add water and lemon juice; cook over medium-high heat, stirring until mixture thickens, about 5 minutes. (Whisk, if necessary, to break up any lumps.) Add blueberries; reduce heat to medium. Cook stirring frequently for 1 minute (2 minutes for frozen berries). Remove pan from heat. Add butter and cinnamon; stir well. Keep warm in top of double boiler or over very low heat. Stir well before serving. Serve warm sauce over pancakes, waffles, vanilla ice cream, or pound cake.
Makes about 1 cup
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