- 3 cups blueberries, fresh or frozen
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 1 cinnamon stick, optional
- 2 teaspoons cornstarch
- 1 teaspoon lemon zest
- Yogurt for serving, if desired
- Combine the berries with the honey, lemon juice, cinnamon stick if using (it's traditional, but I generally don't use any) and a cup of water.
- Bring to a gentle boil, then turn down to a low simmer, cover and cook 8-10 minutes, until the berries are stewed. (At this point, it's also traditional to strain the berry skins out and just use the juice, but I like to leave them in for more texture.)
- Stir the cornstarch into 1 Tbs. of warm water to make a slurry, then stir this into the cooked berries.
- Bring back to a very gentle boil and cook, stirring, until starting to thicken, about 2 minutes.
- Remove from the heat and stir in the lemon zest.
- Serve warm, or chill and serve later. Top with a scoop of yogurt before serving (or use whipped cream or creme fraiche instead of yogurt if you'd like to make this a dessert).