Cinnamon-Blueberry Sauce - cooking recipe

Ingredients

16 ounces canned blueberries, undrained
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice

Preparation

Drain the blueberries, reserving 1/4 cup juice.
Combine sugar, cornstarch, and cinnamon in a small saucepan. Stir in reserved blueberry juice and lemon juice; blend well.
Bring to a boil over medium heat; reduce heat to low, and simmer 5 minutes, stirring occasionally.
Stir in blueberries.
Serve warm.