Lue Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl, whisk the milk, eggs, melted butter, and vanilla until smooth and well blended.

Make the batter

Create a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — small lumps are fine. Do not overmix or the finished product will be tough. Let the batter rest 5–10 minutes while you prepare the compote; this hydrates the flour and yields a more tender texture.

Place the blueberries, sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. In a small cup, whisk cornstarch with 1 tablespoon cold water until smooth, then stir into the simmering berries.

Cook, stirring occasionally, until the berries start to burst and the sauce thickens slightly, about 4–6 minutes. Taste and adjust sugar or lemon as desired. Remove from heat and let cool slightly; the compote will thicken further as it cools.

Heat a nonstick skillet or griddle over medium heat and add the extra butter, spreading to coat. For pancakes or small griddled cakes (recommended), use a 1/4-cup measure to pour batter onto the hot surface, leaving space between each. Cook until bubbles form on top and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown, another 1–2 minutes. Transfer cooked pieces to a warm plate while you cook remaining batter, adding more butter to the pan as needed.

To serve, top each cooked pancake or cake with 2–3 tablespoons of warm blueberry compote. Dust with powdered sugar if using, and finish with a sprinkle of lemon zest for brightness.