Blueberry Breakfast Sauce
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/3 cup water
* 2 cups fresh or frozen blueberries
1. In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.