In a 3 or 4 quart pan, combine water, tapioca, sugar, salt, cinimmon, lemon peel, lemon juice & blueberries. Bring to a boil over medium high heat stirring constantly. Simmer for 5 minutes.
Remove from heat and stir in lingonberries with their liquid until blended.
Refridgerate.
Serve garnished with cream
From Claire Fossum