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Milk Street Recipe

Blueberry-Lavender Compote

10 minutes, plus cooling

Frozen blueberries can be substituted for fresh, just be sure to thaw and drain them first. We particularly like this compote with our lemon-buttermilk pound cake and ricotta cheesecake—rice pudding, or Greek yogurt.

Ingredients
  • 15

    ounces blueberries (about 3 cups)

  • ¼

    cup white sugar

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