Add blueberries, 3 tbsp of sugar (or sweetener of choice), lemon juice, and zest to a small saucepan.
Simmer on low to medium low heat until blueberries begin to break down. At this time, remove 2 tbsp of blueberry juice from the bottom of the pan and set aside for use in pancake batter.
Continue simmering while stirring frequently as the blueberries continue to break down.
Taste and adjust sugar if needed.
When compote has reached desired thickness, remove from heat and let cool.
Store in refrigerator.
