2 cups fresh blueberries

1 tablespoon water

2 tablespoons sugar

1 pinch salt

½ teaspoon cornstarch

1 teaspoon cold water

1 ½ teaspoons lemon juice

¼ teaspoon vanilla extract

⅛ teaspoon ground cinnamon


In a saucepan, combine blueberries, water, sugar and salt and cook over low heat, stirring, until sugar is dissolved. Bring to a boil.

Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.

Combine cornstarch and cold water until smooth and stir into hot blueberry mixture. Bring to a boil, cooking and stirring for 2 minutes or until thickened.

Remove from the heat and stir in the lemon juice, vanilla and cinnamon.

Serve drizzled over ice cream.