Blueberry Sauce

Although not quite as easy as Fresh Strawberry Topping (see review below), the "Blueberry Sauce" on (page 498) is still a very simple approach to preparing fresh berries (or frozen, if fresh aren't available).  Sweetened blueberries, sprinkled with cinnamon, are heated on the stove, which causes their juices to release, and then thickened with a mixture of cornstarch, lemon juice, and vanilla. That's about it, unless you want a smooth sauce, in which case the recipe gives the option of puréeing in the blender.  I opted to leave the sauce intact this time, maybe I'll try blending it next time.  Even though this sauce falls in the Desserts section of the cookbook, I used it to top my morning oatmeal, a tasty breakfast treat.  No changes were required to keep this McDougall friendly.