1 qt. blueberries
2 tbsp. cornstarch
2 sticks butter
Water
1 c. confectioners' sugar

Wash blueberries and put in pot to boil. Just cover berries with water. Boil for 5 minutes or until they shrivel. Juice will be dark blue. Strain berries; put remaining juice back on stove to boil. Combine 2 tablespoons cornstarch with just enough water to make a paste. Add to juice; bring to boil over medium heat. Cook until thickened. Let stand until cool. Add butter and 1 cup of confectioners' sugar; mix. Refrigerate for several hours.

Use on muffins, biscuits or blueberry pancakes. May also be used as sauce for pies. Omit butter and sugar, add whole blueberries and mix. Sauce may be added to softened cream cheese for bread spread.