Add the blueberries, balsamic, lemon zest, lemon juice, maple syrup, and thyme to a medium saucepan over medium heat. Bring the mixture to a gentle boil then immediately reduce the heat and simmer for 10-15 minutes, until the blueberries are bursting.

Mix the cornstarch and water in a small bowl and stir it into the blueberry sauce to thicken. Turn up the heat slightly if need to help it thicken. The mixture should be thick and hold together well. It will easily coat the back of a spoon. Remove it from the heat and immediately stir in the vanilla. Allow it to cool for 15 minutes.

Lay a square piece of plastic wrap out on your work surface. When the blueberry mixture is slightly cooled, spoon 1/3 of it into the same log shape as the goat cheese towards the ed of the plastic wrap. Place the goat cheese log on top of the blueberry sauce. Spoon the remaining sauce on top of the goat cheese, letting some fall down the sides and end. See steep by step photos in the recipe post above for visuals.

Use the end of the plastic wrap to roll the log into the blueberry sauce to cover it completely. Do your best to tuck in the ends as you roll. Smooth out the sauce earound the goat cheese in an even layer once it’s rolled up. Chill in the refrigerator for at least an hour or overnight.

When you’re ready to serve, carefully remove the plastic wrap from the goat cheese. It should keep it’s form, but some blueberry sauce out of place is ok. i like to unwrap mine directly onto the serving tray

Serve with crackers, toasted bread (crostini) or veggies.