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

Delicious Blueberry Compote for Crispy Gluten Free Cornbread Waffles.




  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.