Step 1

Place the berries, lemon juice and 1/4 cup of sugar in a sauce pan over high heat. Bring the mixture to a boil and then reduce to a simmer. The berries will break down during the cooking.  For a chunkier compote simmer for 15 minutes using a fork or masher to break up the berries.  For a smoother compote, simmer for 25 minutes and mash.  If need be add a tablespoon of water. *note: if the berries start to foam up, add in the butter and let it melt in. The butter will curb the foaming without altering the taste.

Step 2

Remove the berries from the heat and place in a glass jar (a lid will be needed to store any leftovers).

Step 3

Place a skillet over medium low heat. Dip all sides of the cubed cake into the butter and place in the pan. Cook 1-2 minutes on each side or until golden brown.

Step 4

Remove to a plate and immediately sprinkle with cinnamon sugar.

Step 5

To serve add a few grilled cubes of cake to a plate and spoon over the compote. Garnish with whipped cream if desired. Store any leftover compote in a sealed jar in the fridge.