Add the blueberries, sugar, and lemon juice to a small saucepan set over medium heat.

Cook, stirring often, until the blueberries begin to burst– about 5-7 minutes.

In a small bowl, stir together the water and cornstarch. Add the slurry to the blueberries and cook them for another 2-3 minutes, or until the compote has thickened. Make sure to stir often to prevent burning.

Remove the compote from the heat and set it aside to cool to room temperature.