Zest the lemon and measure out all your ingredients before starting to cook—this ensures you won't scramble mid-recipe. Add 1 cup of blueberries, maple syrup, water, lemon juice, and vanilla essence to a medium saucepan over medium heat. Stir gently to combine and bring to a gentle simmer.

Let the mixture simmer gently for 10 minutes, stirring occasionally. The blueberries will begin to break down and release their juice, creating a rich base for your compote. You'll notice the liquid will start to thicken slightly as the natural pectin in the berries activates.

Stir in the remaining 1 cup of blueberries, lemon zest, and salt. I like to add the fresh berries near the end to preserve some texture and brightness—this way you get a combination of jammy, broken-down berries and plump whole ones. Continue cooking for 8 minutes, stirring occasionally, until the second batch softens but still holds some structure.

Remove from heat and let the compote cool to room temperature. As it cools, it will thicken further and the flavors will meld beautifully. The compote is now ready to serve warm, at room temperature, or chilled.