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1. Add sugar and cornstarch to large saucepan. Stir to combine.
2. Gradually stir in water until smooth.
3. Bring to a boil over medium-high heat.
4. Stirring constantly, cook 2 minutes, or until soup thickens.
5. Stir in blueberries and cinnamon stick. Return to boil.
6. Remove from heat.
7. Stir in frozen orange juice concentrate. Continue stirring until melted.
8. Transfer to serving bowl.
9. Cover with lid or plastic wrap and refrigerate one hour.
10. Remove and discard cinnamon stick.
11. Serve soup cold in chilled bowls.
12. Garnish with sour cream, if desired.
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