Yes, we surely use blueberries! This recipe is for when you want to make a topping for lemon pound cake, ice cream, waffles, etc.
Here's a disclaimer: this stuff stains like crazy. Be careful with your linens.
2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water
add a snidge of corn starch if you like it thicker.
Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.