Blueberry Compote
Our Blueberry Compote recipe is made with fresh or frozen blueberries, sugar, and a hint of lemon. This versatile topping is perfect for pancakes, waffles, yogurt, and desserts. Quick and easy to make in just 15 minutes!
There’s nothing quite like the flavor of fresh blueberries, especially when they’re transformed into an easy fruit compote.
This blueberry compote recipe has been a staple in our kitchen for years, and it’s always a hit!
Whether John and I are drizzling it over a stack of fluffy pancakes, mixing it into our morning yogurt, or topping off a delicious dessert, this compote never disappoints.
One of the best parts about this recipe is its simplicity. With just a handful of ingredients and a little bit of time, you can create a versatile topping that adds fresh flavor any dish.
Plus, the hint of lemon adds a refreshing zing that perfectly complements the sweetness of the blueberries.
Looking for more blueberry recipes? Don’t miss our blueberry simple syrup, homemade blueberry sodas, and lemon blueberry muffins.
Tips for Making Blueberry Compote
Tips
Choose Your Berries: Fresh blueberries are great for this recipe, but frozen ones work just as well. If you’re using frozen blueberries, there’s no need to thaw them first—just add a couple of extra minutes to the cooking time.
Adjusting Sweetness: Depending on the natural sweetness of your blueberries, you might want to adjust the amount of sugar. Taste as you go and add more sugar if needed.
Lemon Zest and Juice: Fresh lemon zest and juice make a big difference in flavor. If you have a microplane, use it to zest the lemon finely for the best results.
Cornstarch Slurry: If you prefer a thicker compote, the cornstarch slurry is your friend. Make sure to mix the cornstarch and water thoroughly before adding it to the blueberry mixture to avoid lumps.
How to Store Leftovers
Store any leftover compote in an airtight container in the refrigerator for up to a week. It also freezes well—just thaw it in the fridge overnight before using.
Other Sweet Toppings to Try
Ingredients
- 2 cups fresh or frozen blueberries
- ½ cup sugar, or more to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch, optional, for thickening
- 1 tablespoon water, optional, for thickening
Instructions
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and lemon zest.2 cups fresh or frozen blueberries½ cup sugar1 tablespoon lemon juice1 teaspoon lemon zest
- Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to thicken, about 10-15 minutes.
- If you prefer a thicker compote, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the blueberry mixture and cook for another 2-3 minutes until thickened.1 teaspoon cornstarch1 tablespoon water
- Remove from heat and let cool. Serve warm or chilled over pancakes, waffles, yogurt, or desserts.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .25 cups of compote. Actual calories will vary.