Rinse the blueberries thoroughly under cold water if using fresh ones. If using frozen blueberries, you can thaw them beforehand or use them straight from the freezer.

In a saucepan, combine the blueberries and sugar. Stir gently to combine.

Place the saucepan over medium-low heat. As the blueberries heat up, they will release their juices, creating a syrupy consistency. Stir occasionally to prevent sticking and burning.

Let the mixture simmer for 10 minutes, stirring occasionally. The blueberries will soften and the mixture will thicken.

Add the cinnamon stick and simmer for 5 more minutes.

Allow the compote to cool slightly before transferring it to a jar or container for storage. It will thicken as it cools. It can be stored for up to seven days.

Use the blueberry compote as a topping for pancakes, waffles, yogurt, oatmeal, ice cream, or cheesecake.