Step 1

Add the blueberries, 3/4 cup apple juice, honey, lemon juice and salt to a heavy bottom medium size saucepan and cook over medium heat, stirring often, until the mixture begins to boil.

Step 2

In a small bowl, stir the remaining 3 tbsp apple juice into the cornstarch and stir into the boiling blueberries. Turn the heat to medium-low and let simmer, stirring constantly, until the mixture is thick enough to coat the back of the spoon.

Step 3

Remove from the heat and stir in the vanilla, lemon zest and butter. Serve warm.

Step 4

Store in an airtight container in the refrigerator for up to 1 week.