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Easy Blueberry Compote Recipe {Serve w/Crispy Gluten Free Cornbread Waffles}


Delicious Blueberry Compote for Crispy Gluten Free Cornbread Waffles.


  • 1 1/2 cups frozen blueberries
  • 1/4 cup maple syrup
  • 1 Tablespoon lemon juice
  • 1 teaspoon arrowroot
  • 1/2 teaspoon vanilla extract


  1. In a small bowl, stir lemon juice and arrowroot together.
  2. Add blueberries and maple syrup to a small pot.  Pour lemon and arrowroot mixture over blueberry mixture and stir.  Simmer on medium heat for about 7 minutes or until compote is thick.  Gently mash blueberries with the back of a fork but leave a few blueberries whole.
  3. Once mixture thickens, add vanilla extract and serve hot over Crispy Gluten Free Cornbread Waffles.
  • Prep Time: 3 mins
  • Cook Time: 7 mins
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