Simmering wild blueberries with lemon zest and vanilla makes a tasty quick jam or dessert topping. Serve the compote on pancakes, stir it into yogurt or use it to top ice cream. Source: EatingWell Magazine, November/December 2017

Julia Clancy



  • Halve vanilla bean lengthwise. Scrape the seeds into a medium saucepan. Add the pod, 2 cups blueberries, sugar, lemon zest, lemon juice and salt. Bring to a boil. Reduce heat to a low simmer and cook for 10 minutes.

  • Add the remaining 2 cups blueberries and cook over low heat for 5 minutes more. Serve warm or room temperature.


To make ahead: Refrigerate for up to 1 week; freeze for up to 3 months.

Nutrition Facts

59 calories; 0.1 g total fat; 17 mg sodium. 14.6 g carbohydrates; Full Nutrition