Try this compote over ice cream or put a spoonful of cold compote on top of frosted lemon cupcakes.
Whisk water, lemon juice, cornstarch and sugar together in a medium pan until no clumps remain.
Add 1 cup blueberries and cook on medium heat for 6-7 min stirring frequently until blueberries start to render and the mixture is slightly thickened.
Add remaining blueberries and lemon zest cooking for an additional 15 minutes until the blueberries have cooked through and have softened.
Cool to room temp and refrigerate. Can use hot over pancakes or waffles. Will keep refrigerated for up to one week.
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