In a medium sauce pan combine Frozen Blueberries (2 cup), Granulated Sugar (1/2 cup), and Water (4 tablespoon).
Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes.
Stir the Corn Starch (1 tablespoon) and Water (2 tablespoon) together in bowl.
Stir into blueberries and heat to a full simmer and starts to thicken.
Remove from heat and stir in Pure Vanilla Extract (1 teaspoon) and Blueberry Balsamic Vinegar (2 tablespoon). Serve warm with french toast or pancakes.