• This compote makes 1-1/3 cups of blueberry compote. If using it as a dessert topping allow 1/4 cup per serving

Make the Compote

• Rinse the blueberries in a colander. Pour them onto a stack of paper towels and pat them dry.
• Combine 1 cup (150 grams) of the blueberries with the sugar, water, cinnamon, salt, and lemon juice in a medium non-reactive saucepan. Stir until the sugar coats the blueberries and let the mixture sit for 5 minutes. This process will begin to draw moisture from the blueberries.
• Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. As soon as the mixture reaches a boil, immediately reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the blueberries have broken down and the liquid has thickened slightly.
• Remove the compote from the heat and stir in the vanilla extract and the remaining 1 cup (150 grams) of fresh blueberries. The residual heat will warm the fresh berries without fully cooking them, creating a nice contrast of textures.
• Let the compote cool for 10 minutes before serving, or transfer to a heat-proof bowl and refrigerate until completely chilled.

Storing the Compote

• The compote can be stored in the refrigerator in an airtight container for up to 1 week. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.