In an 8-inch square (2-quart) microwavable dish, stir blueberry preserves and 2 tablespoons water. Place in microwave and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes. Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside. In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Stir in pancake syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.
    
Yield : 6 portions