Recipe: Breakfast Blueberry Compote

Summer mornings at the Bella are all about relaxed breakfasts in our courtyard garden with coffee and newspapers, perhaps followed by a stroll down the lane to the beach.  This year our summer breakfast menu included the perfect dish for such sunny weather; our take on French toast, made with Guernsey Gâche and served with blueberry compote and fresh strawberries. 

Guernsey Gâche (pronounced “Gosh”) is a traditional fruit loaf produced on the island that is often served as part of an afternoon tea.  Gâche is a sweet bread containing sultanas and dried or candied peel, and the best on the island is baked at nearby Senner’s Bakery in St Martins.  Winners of the Taste Guernsey Local Producer award in 2012, Senner’s is now the only local independent bakery who still produce traditional Gâche and they bake ours to a special recipe developed with our kitchen team.  Our Gâche French toast is served smothered with blueberry compote, and for those of you who want to keep the summer and memories of your Bella Luce breakfasts alive, we asked breakfast chef Vera Leite to share her recipe with us.

The Bella's Breakfast Blueberry Compote


  • 2 cups frozen blueberries
  • 3 tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice


  • Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. 
  • Cook over a medium heat for about 10 minutes. 
  • Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. 
  • Serve warm.

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Bella Luce