Blueberry Pie Filling, Forget The Cans! - cooking recipe

Ingredients

20 ounces frozen blueberries, defrosted
1/2 cup brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon (approx, I shook some in)
1 pinch ground cloves

Preparation

Make sure your 16-oz bag of blueberries is good and defrosted! If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat. It's okay if your brown sugar is lumpy/hard.
Stir around until the sugar is mostly dissolved.
Add the spices to your liking to the mix, namely cinnamon.
Add the cornstarch and stir in well.
Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
It's ready to serve over something like white cake and ice cream! Can also be refridgerated for about a week. For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.