In saucepan, mix 2 cups frozen blueberries, 1/4 cup each sugar and water, 2 tbsp. lemon juice, 2 tsp. cornstarch and 1/2 tsp. cinnamon. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes, stirring occasionally. Pour into dessert fondue pot to keep warm. Spear Dippers (below) ans swirl in fondue.

About 1 1/3 cups.

Dippers: Chiffon cake squares, banana chunks, pineapple chunks, toasted waffle squares, pear slices, strawberries.