In a wide-botton bowl, toss first 5 ingredients lightly with fork til screambles. Place blueberies in a microwave safe bowl and cook on high for 4 minutes. Once the griddle is hot, coat with not-stick cooking spray. Dip bread in egg mixture one by one, just until each side is completely coated and place on hot griddle. Cook until brown(about 1-2 minutes) then flip and cook 1 minute on second side. Meanwhile, stir the cornstarch into the warm blueberry liquid. Cook 2 minutes more until thick and bubbly.
Seve each persn two slices of French Toast with 1/3 cup blueberry topping. I add a slice of fresh fruit like a melon or peaches and 1/2 oz slice of reduced fat cheese for a well rounded breakfast.