1/3 cup plus 1 tablespoon sugar, divided
4 teaspoons cornstarch
1 teaspoon vanilla extract
Pinch ground cinnamon
2-1/2 cups fresh or frozen blueberries, slightly thawed if frozen*
6 Blueberry Biscuits
1/2 cup heavy cream
For Blueberry Sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour.
Meanwhile, make Blueberry Biscuits. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside.
Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.