Blueberry Lemon Compote Recipe

I made this blueberry lemon compote to go with the most delicious pancakes in bed last weekend and am about to make them again today! There's just something about breakfast in bed at the weekend that feels so indulgent and special. If I'm not rushing around or going for brunch then I like to spend a little longer making a super delicious and instagram worthy breakfast at the weekend, although this is not just "for the gram", it is for your taste buds and will make your heart and belly feel full of love...Inspired by Madeleine Shaw's Vegan Pancakes and Strawberry Compote recipe from her Ready Steady Glow book, this blueberry lemon compote is honestly so tasty and super simple to make. I just had to share it with you! Any leftovers are great cold topped on greek yogurt for a yummy dessert or snack too.Blueberries are high in antioxidants and great for your immune system.Lemon is my superfood of choice and aside from having it in water every morning and squeezed on fish and salad, I love it's addition to this sweet compote. Lemon aids digestion and detoxification.And honey is good for my soul!Ingredients200g blueberriesGrated zest and juice of 1/2 lemon1 tbsp runny honey1 tsp coconut oilRecipePlace the blueberries in a small pan with the lemon zest, juice, honey and coconut oil and let simmer for 10 minutes. I them allow them to sit and thicken/cool a little.Enjoy in topped on pancakes, porridge or yogurt in bed!Love, Lottie x