1 lemon, 2 wide strips of zest and 2 teaspoons juice reserved
2 tablespoons unsalted butter
Combine the blueberries, maple syrup, cinnamon stick and lemon zest in a small saucepan. Bring to a boil over high heat, stirring occasionally, and continue to cook until the blueberries just start to pop, about 5 minutes. Remove from the heat, discard the cinnamon stick and zest strips and stir in the butter and lemon juice. Serve warm over pancakes, waffles or ice cream.
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