In a heavy-bottomed saucepan, combine ½ cup of granulated sugar and ¼ cup of water. Place over medium-high heat, bringing to a gentle boil and stirring until sugar fully dissolves, about 2-3 minutes.

Add 2 cups of blueberries, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice to the syrup. Stir gently, reduce heat to medium, and allow blueberries to release their juices.

Simmer the mixture for about 8-12 minutes, stirring occasionally, until the blueberries burst and the sauce thickens to a chunky consistency.

Remove from heat and cool at room temperature for 10-15 minutes. Compote will thicken further as it cools.

Transfer cooled compote to an airtight container for storage. It can be refrigerated for up to 2 weeks.