Blueberries and Cream Oatmeal

For the oatmeal:

Bring water or milk to a boil in a medium saucepan. Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in butter, brown sugar and cinnamon. Spoon mixture into 4 serving bowls. Top each serving with 3 tablespoons blueberry syrup and 2 tablespoons whipping cream. Serve with optional blueberries.

For the syrup:

In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week.