1/3 c. sugar
1/2 tsp. cinnamon
2 tbsp. cornstarch
1 tbsp. lemon juice
1 (16 oz.) pkg. frozen blueberries, thawed & drained (save juice)

In saucepan, combine sugar, cinnamon and cornstarch. Stir in lemon juice and 1/2 cup of blueberry juice, blending well. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and stir in blueberries. Serve warm over ice cream or pound cake. Store in air tight container in refrigerator. Yield: about 2 cups.