1. Place 1 pint of the blueberries into a medium saucepan with the maple syrup, vanilla, lemon zest, lemon juice, water and sea salt.
2. Bring to a gentle simmer over medium heat. Reduce the heat and cook for about 8 minutes, stirring occasionally, until many of the berries have burst and the mixture becomes syrupy.
3. Stir in the remaining pint of blueberries and continue cooking for another 5–6 minutes, just until the fresh berries soften while still holding their shape.
4. If you’d like a thicker compote, stir in the arrowroot slurry during the final minute of cooking and simmer until glossy.
5. Remove from the heat and allow to cool slightly. The compote will continue to thicken as it cools.

Serve warm or chilled.