Blueberry Syrup

I made a Blueberry Cream Cheese French Toast Casserole for a short overnight camping trip last weekend.  The recipe was passed onto me from a parent at our school who made this for staff appreciation week.  The recipe for the casserole can be found online at allrecipes.com and by typing in:  Overnight Blueberry French Toast.  The REAL reason for this post though is for my friend Marie Brooks whose husband Roger loved the Blueberry Syrup that is poured over the creation hot out of the oven and  is ready to serve.

NOTE:  In the casserole portion of the recipe I would increase the number of eggs to 18, add another 1/2 cup of milk and increase the maple syrup to 2/3 cup (I thought it was a little dry.)

BLUEBERRY SYRUP

1 cup white sugar
2 TBSP cornstarch
1 cup water
After the above ingredients have boiled for 3-4 minutes then add:

1 cup blueberries
1 TBSP butter

Combine sugar, cornstarch and water.  Bring to a boil and, stirring contantly, allow to boil 3-4 minutes.  Mix in the blueberries, reduce heat and simmer 10 minutes or until the blueberries burst.  Stir in the butter.  We like to serve this warm over pancakes, waffles, French toast or I suppose one could even serve over ice cream or a white cake.  This sauce/syrup will keep in a jar in the fridge for a week or two.