In large saucepan over medium-high heat, combine blueberries, ½ cup sugar, corn starch and lemon juice. Cook, stirring constantly, until mixture thickens and comes to a boil (about 5 minutes). Boil and stir 1 minute.
Remove from heat and transfer to a greased 1½-quart baking dish. Set aside.
In medium bowl, combine broken up cereal, pecans, butter and cinnamon; mix until butter is well incorporated. Sprinkle over blueberry mixture.
Bake in a preheated 350°F oven 25 minutes or until golden brown and bubbly. Let cool.
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