Add the blueberries, honey, lemon juice, lemon zest and 1/4 cup of water to a saucepan and heat over medium-high heat, continuously stirring, until it starts to boil, about 4 to 5 minutes.

In a small bowl combine the cornstarch and 1 tablespoon of water and stir until it is combined. Slowly drizzle the cornstarch mixture into the blueberries while continuously stirring. Remove the blueberry compote from the heat and let is cool to room temperature.

Once the blueberry compote has cooled, add a spoon of it into a glass and top it with a scoop of Vanilla AlmondCreme. Continue to layer the blueberry compote and AlmondCreme in the glass and top with a splash (or more to your liking) of the sparkling water.