This simple blueberrycompote recipe will serve you well for a variety of breakfast, brunch or dessert needs. Once you've whipped up a batch, it's great on pancakes, stirred into yoghurt or drizzled over a cake.
Add the blueberries to a small saucepan with the icing sugar and a good squeeze of lemon juice
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Cook over a medium heat for 10 minutes, stirring occasionally until the blueberries start to collapse and release their juices. If you want a thicker compote, add more sugar. Taste the compote at the end and add a squeeze more lemon juice, if desired
