Compote:

In a medium saucepan combine washed blueberries, molasses, sugar, water and lemon juice.

Cook on medium heat until it reaches a simmer, reduce heat to low and simmer until blueberries soften and the sugars dissolve and reduce into a light syrup, about 10 minutes.

Keep warm until serving.

Corn cakes:

In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

In another bowl, mix eggs with melted butter, buttermilk, vanilla, honey and Greek yogurt.

Add the dry ingredients to the egg mixture and mix gently until the batter is combined, it may be lumpy, do not over mix.

Brush a non-stick skillet, heat on medium-low heat, with the clarified butter.

Use a ¼ measuring cup to scoop batter onto hot skillet. Cook until cakes bubble around the edges, then flip and cook for an additional 3 minutes.

Transfer to a platter, pour the warm compote over the cakes and dust with powdered sugar and mint leaf. Enjoy!