Step 1: Pick over the blueberries and remove the stems.
Step 2: Rinse well, place in a heavy large saucepan, and stir in 1/4 cup water and the sugar.
Step 3: Bring to a boil and cook, uncovered, until the berries are slightly softened and the juices are released, about 10 minutes.
Step 4: Stir gently from time to time.
Step 5: Remove from the heat, cool slightly, and stir in the lemon juice.
Step 6: Spread the butter on the bread slices and sprinkle with the cinnamon.
Step 7: Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with some of the bread slices, trimming to form a tight fit.
Step 8: Spread 1/3 of the berries and juice evenly over the bread.
Step 9: Repeat to make 3 layers in all.
Step 10: Refrigerate for 6 to 8 hours.
Step 11: Spoon onto plates and serve with vanilla ice cream or whipped cream.
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