Instructions

1. Place the berries, lemon juice and 1/4 cup of sugar in a sauce pan over high heat. Bring the mixture to a boil and then reduce to a simmer. The berries will break down during the cooking.  For a chunkier compote simmer for 15 minutes using a fork or masher to break up the berries.  For a smoother compote, simmer for 25 minutes and mash.  If need be add a tablespoon of water. *note: if the berries start to foam up, add in the butter and let it melt in. The butter will curb the foaming without altering the taste.
2. Remove the berries from the heat and place in a glass jar (a lid will be needed to store any leftovers).
3. Place a skillet over medium low heat. Dip all sides of the cubed cake into the butter and place in the pan. Cook 1-2 minutes on each side or until golden brown.
4. Remove to a plate and immediately sprinkle with cinnamon sugar.
5. To serve add a few grilled cubes of cake to a plate and spoon over the compote. Garnish with whipped cream if desired. Store any leftover compote in a sealed jar in the fridge.