Blueberry Syrup for breakfast or dessert

This morning for breakfast Hannah made baked oatmeal.  We usually enjoy maple syrup on top, but with all of our fresh picked blueberries, I couldn't help but think that a blueberry syrup would go wonderfully on top. 
I did a quick Bing search and found a basic recipe here.

The recipe is so simple both in ingredients and also instructions.  I followed it just as it said and it thickened nicely, but there were big, whole blueberries all throughout. 

So I whipped out my handy-dandy immersion blender and blended it all up.
 

The syrup was very good and calls for no sweetener.  Since we were using it as a breakfast topping, we wanted it a bit sweeter so I added just a heaping spoonful of honey and blended it with the immersion blender for few seconds.
I was right - it was perfect on top of our baked oatmeal. 

This syrup would be wonderful as an ice cream topping.

 

Here's my version of Blueberry Syrup

 2 c. blueberries, no juice
1/2 c. water
1 1/2 tsp. cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Combine all ingredients and cook, stirring until thick.  Pour into a quart canning jar or other tallish container.  Use an immersion blender to blend it all together.  Add sweetener, if needed, depending on your use.

Yum!