• Thoroughly wash the blueberries and drain.
• Combine the blueberries, sugar, lemon juice, and salt in a medium pan or saucepan. Bring the mixture to a very gentle simmer over medium-low heat, stirring regularly.
• Cook until the sugar is dissolved, the blueberries are wilted, soft, and release lots of liquid, around 7-8 minutes.
• Combine the cornstarch with water until dissolved and stir it into the blueberry mixture. Continue simmering on low-medium heat, stirring regularly, until the sauce begins to thicken.
• To check the right consistency, run your finger through the sauce on the back of a spoon, and it should leave a clear line that does not run. You can check the picture above in the post for the visualization.
• Turn off the heat and remove the pan. You can serve this blueberry compote warm, at room temperature, or cold.
• Or let the sauce cool completely before storing it in the jar.

Storing Suggestions

• Refrigerator: Once cooled, store the blueberry compote in an airtight container in the fridge for up to a week.
• Freezer: If you make a large batch, you can preserve it for longer by freezing it. For freezing the compote, use the ice cube tray. First, fill the tray with compote and let it freeze until solid. Then remove compote cubes from the tray, place them in a freezer-safe container or bag, and freeze them for up to three months.
• Defrosting: Defrost the blueberry compote cubes as needed at room temperature. If you use them for smoothies, you can add these cubes into the high powder blender without thawing them.