Blueberry Sauce

1/2 c. sugar

1 tbs. cornstarch

1/3 c. water

2 c. fresh or frozen blueberries

In a 2-quart saucepan, combine sugar and cornstarch, then gradually stir in water. Add blueberries. Bring to a boil over medium heat, stirring constantly.

Serve warm or cold over pancakes, waffles, or French toast.

About 2 cups