2 c. blueberries
2 c. water
3 tbsp. sugar
1 stick cinnamon
3 tbsp. cornstarch
3 tbsp. water
Whipped cream

Bring 2 cups water to a boil, and add the blueberries, 3 tablespoons sugar and cinnamon stick. Cook for 10 minutes, then slowly stir in the cornstarch which has been mixed with 3 tablespoons water to a smooth paste. Cook until clear and thick for about 2 minutes. Pour into serving bowl and cool. Serve chilled with dollops of whipped cream.