2tablespoonsgranulated sugar(more or less as desired)
1tablespoonlemon juice(optional)
Instructions
Combine all the ingredients in a small saucepan and place over medium-low heat.
Bring to a simmer stirring occasionally to prevent burning.
Simmer for 8-10 minutes or until sugar is dissolved, blueberries release their juice and it has thickened slightly. (see notes if not thickened to your liking)
Serve immediately or store (up to a week) in the refrigerator until serving.
Notes
Tips for SuccessBe sure to taste the compote to check for sweetness. If the blueberries are sweet, you won't need anymore sugar. If the blueberries are not quite ripe, you may need to add a little extra sugar to your taste.FAQ'sCan I use frozen blueberries?Yes, just allow a bit of extra cooking time. The compote may be a bit thinner.Can this blueberry compote be canned like jam or jelly?No, this recipe doesn't have enough sugar to be canned safely. Freeze this compote if you want to keep it longer.How can I thicken the blueberry compote even more?It will thicken a little on cooling but if you prefer a thick compote just mix 1/2 teaspoon of cornstarch (cornflour) with 1 teaspoon of water and slowly add the compote at the end of the cooking. Be sure to stir as you add the cornstarch slurry.