A healthy energy boosting breakfast soup consisting of fresh blueberries simmered with lemon and cinnamon then served warm then can be topped with yogurt, fresh fruit, nuts, granola, etc.
Add the blueberries, lemon juice, cinnamon, and 1 cup of water to a medium-size saucepan over medium heat. Cook, stirring occasionally, until boiling.
Reduce heat to medium-low and simmer, stirring often, for about 5 minutes.
In a small bowl mix together the cornstarch and 2 TBSP water until well combined. Slowly stir the cornstarch mixture in with the blueberries. Continue to simmer over medium-low heat until thickened, about 2 minutes.
Ladle into bowls and serve warm topped with yogurt.
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