These sundaes offer a summery conclusion to any meal. If you need time in the kitchen, just purchase blueberry pie filling and thin it out with a little orange juice.
—AGNES WARD STRATFORD, ON
START TO FINISH: 20 MIN. • MAKES:4 SERVINGS
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3 tablespoons water
1 1/2 cups fresh or frozen blueberries
4 slices pound cake
4 scoops vanilla ice cream
1. In a small saucepan, combine sugar, cornstarch and cinnamon. Stir in water and blueberries until blended. Bring to a boil; cook and stir 2-4 minutes or until thickened.
2. Place cake slices on four dessert plates. Top each with ice cream and blueberry sauce.