Here is a great breakfast recipe from my mom and grandmother - we made it all the time when I was growing up, and it's just such a good syrup! Plus, it's easy to have year-round because you can buy blueberries cheap when they are in season and then freeze them in individually portioned ziploc bags that you can pull out and use at any time!
1 c. sugar
2 tblsp corn starch
1 c. water
2 c. blueberries (buy fresh, freeze, and then put into the pot still frozen when you want to use them)
1 tblsp butter/margarine
Whisk at medium high heat on the stove until the whole mixture begins to boil. Bring down to a simmer and stir for 20 minutes or until desired thickness. Squish blueberries against the side of the pot while cooking. Serve warm. Can be stored in the fridge up to 1 week - when reheating in the microwave add a bit of water and stir. My mom also wanted everyone to know that the same recipe can be used with peaches or strawberries instead!