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A child's arm and a plate of waffles topped with blueberry compote

Easy Blueberry Compote

Annette Thurmon's 5-ingredient recipe for blueberry compote with lemon and maple syrup.
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Ingredients

  • 3 cups (450 g) frozen blueberries
  • ¼ cup water
  • juice and zest of 1 lemon
  • ¼ cup maple syrup
  • 1½ tbsp cornstarch dissolved in 3 tbsp water

Instructions
 

  • Place the blueberries in a small saucepan. Add the water, lemon juice, zest and maple syrup.
  • Turn the heat to medium and cook until the mixture comes to a low boil and the blueberries just start to break apart.
  • Add the dissolved cornstarch and bring the mixture to a rolling boil. Turn the heat down to a simmer and whisk for 2 to 3 minutes. If the mixture is too thick, add a little water, 1 tbsp at a time, until you reach your desired consistency.
  • Remove from the heat and serve warm.