Add 2 cups fresh blueberries, 2 tablespoons granulated sugar, 1/2 teaspoon ground coriander, and 1/4 teaspoon kosher salt. Cook over medium heat, stirring regularly and adjusting the heat as needed to maintain a gentle simmer, until the blueberries burst and the mixture is syrupy and glossy, 10 to 12 minutes total. Remove from the heat. Serve warm or at room temperature, the compote will thicken as it cools.
