Directions

• Add the blueberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
• Reduce the heat to low and let it simmer and thicken for 10 minutes. It will thicken further as it cools. If necessary, stir 1 teaspoon cornstarch into 1 tsp water, add it to the blueberry compote and cook for an additional minute.
• Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).