Blueberry Compote



  • 2 cups fresh or frozen blueberries
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon of sugar (optional)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon of water
  • 1 teaspoon cornstarch mixed with 1 tablespoons water


 Place blueberries, cinnamon, sugar, lemon juice and 1 tablespoon of water in a saucepan. Bring blueberry mixture to a simmer over medium heat. Put the cover on and simmer until blueberries release their juices and begin to break apart, about 5 minutes. Stir occasionally.

 Add the cornstarch to 1 tablespoon of water and stir to dissolve. Add to saucepan and stir until mixture thickens, about 2 more minutes.

Remove from heat and allow to cool, or serve warm, spooned over natural Greek yogurt or blueberry pancakes.

 Yield: About 1 cup compote.

Notes: The compote will keep for a week in the refrigerator.