- 1 lemon, zested and juiced
- 2 cups blueberries, divided
- 1/3 cup sugar
Add lemon zest to a small saucepan; set lemon juice aside.
Add 1 1/2 cups blueberries with sugar to the pan and cook over medium-high heat until most of the berries have popped and the juice has thickened a bit, 6 to 8 minutes. Remove from the heat and stir in remaining 1/2 cup berries and lemon juice.
Serve warm or at room temperature, or transfer to a container and refrigerate until ready for use. It will keep for up to 1 week.