In a saucepan, combine blueberries, honey or syrup, lemon juice, and cinnamon.
Cook over medium heat until the sauce thickens, about 15-20 minutes.
Stir in the vanilla extract and set aside to cool slightly.
Cook the bacon until crispy and crumble it into small pieces.
In a small bowl, mix the crumbled bacon, crushed pecans, brown sugar, and melted butter.
Spread the mixture on a baking sheet and toast at 350°F for about 5 minutes, or until the sugar caramelizes and the nuts are fragrant.
To serve, spoon the warm blueberry compote into a dessert glass or on top of pound cake or Entice® cheesecake.
Sprinkle the bacon crumble on top for a crunchy, sweet-salty finish.
