Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
10 minutes, plus cooling
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
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.
ounces blueberries (about 3 cups)
cup white sugar
March 5, 2023
Not too sweet
I didn't have lavender so I substituted fresh rosemary, which was a mistake because it was difficult to fish out all the detached rosemary pieces. Made for the ricotta semolina cheesecake, but also had a bit with cottage cheese and it was delicious.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Can I can this like jam to give it as gifts?