Simple Blueberry Compote Recipe

This blueberry compote is easy to make but tasty, and it’s the greatest way to use fresh or frozen blueberries.

We keep a jar of this blueberry compote in our fridge at all times because it’s so amazing (and easy to prepare!). It’s great over pancakes, French toast, biscuits, or just by the spoonful.

Why Is This Recipe So Delicious?

• I don’t just mean good when I say this blueberry compote is good. It’s just so good. IT’S AMAZING! I just adore it. It’s the ideal combination of sweet and fruity, as well as thick and rich. When I say we always have a jar of this compote in the fridge, I’m not kidding.
• If you put it in an airtight jar, it will last around 7-10 days in the refrigerator! I find that popping refrigerated blueberry compote in the microwave is the quickest way to reheat it! Instead of refrigerating the compote, you might freeze it. Allow cooling completely before freezing for up to 2 months in an airtight container. When you’re ready to use it, thaw it thoroughly before heating it in the microwave or on the stovetop.
• It’s ridiculously simple to make. There’s not much you need to do with this recipe besides stir it a little.
• Blueberry compote is a delicious addition to pancakes, french toast, waffles, paleo cereal, and oatmeal. You can also put it on top of the cheesecake, vanilla ice cream, or Greek yogurt! Honestly, you’ll want to smother everything in this blueberry sauce. Don’t say you weren’t warned.

Important Ingredients

Blueberries – Fresh blueberries are wonderful in the summer! However, blueberry compote isn’t just for summer. This recipe works with both fresh and frozen blueberries, so you may have delicious blueberry compote all year.

You could definitely get away with using any other berries or fruit in this recipe. I haven’t tried any others yet, but if you do, please report back!

Sugar – Sugar, of course, sweetens things up a bit! Blueberries can be a little tarter than desired, but the sugar greatly mitigates this. It also balances out the sour lemon juice, resulting in a nicely balanced compote.

It also thickens the compote, resulting in a syrupy topping rather than blueberry juice. If you’re attempting to stay away from white sugar, you’re in luck: there are various alternatives.

Specifics can be found in the recipe card’s Notes section.

Lemon Zest & Juice – Lemon and blueberries go so great together! The blueberries’ flavor is enhanced even more by the lemon juice, resulting in a bright, attractive overall flavor.

The pectins in lemon juice, believe it or not, actually aid to thicken the compote!

Chef’s Advice

• If you’re using frozen blueberries, remove some of the excess moisture by letting them defrost in a strainer. If you use too much water, your compote will not thicken properly.
• As the compote cools, the pectins in the blueberries and lemon juice thicken it even more. If your compote is too thin, you can thicken it with a little cornstarch.
• If you want to change up the flavor of your blueberry sauce, add a dash of vanilla essence or a pinch of cinnamon to the pan. The overall flavor will change somewhat if you use various sweeteners.

Blueberry Compote

This blueberry compote is easy to make but tasty, and it’s the greatest way to use fresh or frozen blueberries.

We keep a jar of this blueberry compote in our fridge at all times because it’s so amazing (and easy to prepare!). It’s great over pancakes, French toast, biscuits, or just by the spoonful.

Ingredients

• ½ cup water
• ⅓ cup granulated sugar see Notes
• 1 ½ teaspoon lemon zest
• 3 cups blueberries 10 ounces, fresh or frozen, divided
• 1 tablespoon fresh lemon juice

Equipment

• Heavy 1-quart saucepan
• Large spoon

Instructions For Blueberry Compote

1. Combine water, sugar, lemon zest, 2 cups of blueberries, and lemon juice in a heavy 1-quart pot. Bring to a boil, then lower to low heat. Cook, stirring periodically, for 7 to 8 minutes, or until the mixture is mostly liquid and the blueberries have burst.
2. 1 cup of blueberries is left in the saucepan. Cook for 6–7 minutes, or until the mixture is a deep violet color. Remove from the heat and set aside to cool. With desired entrées, serve warm or at room temperature.

Notes

• Sugar: Instead of granulated sugar, use 13 cups of confectioners’ sugar. Use 13 cups Swerve Granular for a sugar-free compote. If the compote is too sweet or not sweet enough, alter the amount of sugar – start with 2 tablespoons, then taste it and add the remaining 3 tablespoons if necessary.
• To make it Paleo, replace the granulated sugar with 13 cups of coconut sugar, honey, or maple syrup. Reduce the amount of water to 14 cups if using honey or maple syrup.
• Make it Vegan: There are no non-vegan ingredients in this recipe, but you should double-check that your sugar is vegan. In the United States, certain white sugar brands use bone char.

This recipe serves around 6 people. The nutritional facts indicated are for one serving alone and do not include any food that may be served with it. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 86kcal, Carbohydrates: 22g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 61mg, Fiber: 2g, Sugar: 19g, Vitamin A: 40IU, Vitamin C: 9mg, Calcium: 6mg, Iron: 1mg, Net Carbs: 20g