Blueberry Recipe

Prepare cornstarch slurry

In a small bowl, whisk together 1 teaspoon cornstarch with 2 tablespoons cold water until fully dissolved and smooth. Set aside.

Combine blueberries and sugar

Place 3 cups fresh blueberries, 1 tablespoon granulated sugar and a pinch of salt in a medium saucepan. Toss together to coat the berries with sugar.

Cook the berries

Set the saucepan over medium heat. Add 1 tablespoon lemon juice. Stir occasionally until the berries begin to release their juices and the mixture comes to a gentle simmer, about 4–6 minutes.

Thicken compote

Once simmering, stir the cornstarch slurry briefly to recombine and pour it into the simmering blueberries while stirring constantly. Continue to cook for 1–2 minutes until the mixture slightly thickens and becomes glossy. If you prefer a looser compote, remove it sooner; for thicker, cook an extra minute.

Finish and flavor

Remove the pan from heat. Stir in 1 teaspoon vanilla extract and 1 teaspoon butter (optional) until melted and incorporated. Taste and adjust sweetness with up to 1 additional teaspoon sugar or a squeeze more lemon juice if desired.

Cool

Let the compote cool for at least 10 minutes; it will thicken further as it cools. Use warm or chilled depending on your application.

Spoon the compote over pancakes, yogurt, ice cream, toast, or cheesecakes. Garnish with fresh mint leaves and a light dusting of powdered sugar if desired.