Blueberry Sauce

1 cup granulated sugar
1/2 tsp ground cinnamon
2 TBSP cornstarch
1 TBSP lemon juice
1 pint (16 oz) fresh or frozen blueberries (If frozen, thawed and drained juice reserved)
3 tsp Bourbon, reserved

In saucepan combine sugar, cinnamon, and cornstarch.
Stir in lemon juice and half the reserved juice, blending well.
Bring to a boil, reduce heat and simmer for 5 minutes, stirring frequently.
Remove from heat and stir in blueberries and bourbon.

Note: If fresh berries are used, start with sugar, cinnamon, and cornstarch & add 1/2pint berries& 1/2 cup water & proceed with cooking. Add fresh berries at the end. I added more lemon juice too.

Serve warm or cold over ice cream or poundcake.