Combine 2 Tablespoons water and cornstarch in a small dish and set aside.

In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.

Add the slurry and mix to combine. Turn off the heat and let it sit for 5 minutes to thicken.

Store in an airtight container or jar in the refrigerator for one to two weeks. Take it out a few minutes before serving at room temperature or warm in the microwave.

In a large, wide bottom bowl, beat eggs, milk, sugar, vanilla, salt, and cinnamon with wire whisk until smooth. Pour in ⅓ cup of the blueberry sauce and whisk until combined. Reserve the rest of the sauce for topping.

Heat a large non-stick pan over medium heat. Once hot, melt some butter.

Dip the bread slices into the blueberry egg mixture, just enough to soak up some of the mixture on each side but don’t soak it for too long.

Immediately, place several bread slices on the greased hot pan and cook for 2 minutes on the first side, and once golden, flip and cook for an additional 2 minutes on the other side. Repeat this process with the remaining bread slices and blueberry soaking mixture.

Serve the cooked French toast slices with a little butter and drizzle blueberry syrup on top.