In a small saucepan, combine 2 cups of fresh blueberries, 1/4 cup of maple syrup, 1 tablespoon of fresh lemon juice, and 1/4 cup of water. Cook over medium heat for 5-7 minutes, stirring gently until the blueberries begin to break down and the mixture thickens.

If you desire a thicker compote, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir in, cooking for an additional minute. Set aside to cool.

In a chilled mixing bowl, pour in 1 cup of heavy cream, add 2 tablespoons of powdered sugar, and a splash of vanilla extract. Whip the mixture until soft peaks form.

In a shallow bowl, whisk together 3 large eggs, 1 cup of milk, 1/4 cup of maple syrup, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and a pinch of salt.

Heat a non-stick skillet over medium heat and add a tablespoon of unsalted butter. Dip thick slices of brioche into the custard mixture, soak for 15-20 seconds per side.

Cook in the skillet for 2-3 minutes until golden brown, then flip.

Place two slices of brioche on each plate, spoon warm blueberry compote over the top, add fresh blueberries, and a dollop of whipped cream.