Pour water and sugar into a medium saucepan, and stir to combine.
⅓ cup water, ⅓ cup granulated sugar
Heat over low-medium heat, and add 1 ½ cups of blueberries.
Continue to stir until the blueberries begin to pop and the liquid thickens, about 8 to 10 minutes.
Remove from heat and stir in the remaining blueberries and lemon juice.
1 tablespoon freshly squeezed lemon juice
Serve the blueberry compote immediately on pancakes, English muffins, or bagels.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ cup of compote. Actual calories will vary.
*Kim's Tips:
For a thinner compote, add all 3 cups of blueberries at once and remove from heat when the mixture reaches the desired consistency.
*Storage:
Refrigerator: Store in an airtight container in the fridge for 4-5 days.
Freezer: Transfer the cooled blueberry compote to a freezer safe container, and it will stay fresh for about 2 months.
Thawing and Reheating: Thaw in the refrigerator overnight. Reheat in the microwave or over low heat on the stovetop.