Blueberry Compote
Blueberry compote is a simple yet incredibly versatile recipe that can add extra flavor to your breakfast or dessert in no time.
With just a handful of ingredients and minimal effort, you can create a delicious, homemade topping that’s perfect for pancakes, waffles, or even a scoop of vanilla ice cream.
This recipe is all about highlighting the natural sweetness of fresh blueberries, balanced with a hint of lemon for a bit of brightness.
Try this compote on our sourdough pancakes, waffles, or crepes.
Tips for the Best Berry Compote
For a Thinner Compote: If you prefer a thinner consistency, add all 3 cups of blueberries at once and remove from heat when it reaches your desired thickness.
Fresh or Frozen Blueberries: This recipe works great with frozen blueberries too! If using frozen, you might need to cook the compote a bit longer to achieve the desired thickness.
How do you thicken blueberry compote?
The best way to thicken blueberry compote is by cooking it down slowly and allowing the liquid to evaporate.
If you’re in a rush or want to thicken even more, add a cornstarch slurry. Mix 1 teaspoon cold water with 1 teaspoon cornstarch then slowly stir it into the compote.
Continue to cook the mixture until it thickens. Add additional slurry if desired.
Other Sauces to Try
Ingredients
- ⅓ cup water
- ⅓ cup granulated sugar
- 3 cups fresh blueberries, divided
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Pour water and sugar into a medium saucepan, and stir to combine.⅓ cup water⅓ cup granulated sugar
- Heat over low-medium heat, and add 1 ½ cups of blueberries.
- Continue to stir until the blueberries begin to pop and the liquid thickens, about 8 to 10 minutes.
- Remove from heat and stir in the remaining blueberries and lemon juice.1 tablespoon freshly squeezed lemon juice
- Serve the blueberry compote immediately on pancakes, English muffins, or bagels.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¼ cup of compote. Actual calories will vary.
Storage:
- Refrigerator: Store in an airtight container in the fridge for 4-5 days.
- Freezer: Transfer the cooled blueberry compote to a freezer safe container, and it will stay fresh for about 2 months.
- Thawing and Reheating: Thaw in the refrigerator overnight. Reheat in the microwave or over low heat on the stovetop.
Nutrition
Ingredients You’ll Need
- Water: Helps to create a syrupy base.
- Granulated Sugar: Adds sweetness and balances the tartness of the blueberries.
- Fresh Blueberries: The star of the recipe! You’ll use half to create a thick sauce and the other half for a burst of fresh blueberry flavor.
- Freshly Squeezed Lemon Juice: Adds a pop of brightness and enhances the blueberry flavor.
How to Make Blueberry Compote
- Start the Base: Pour water and sugar into a medium saucepan and stir to combine.
- Cook the Blueberries: Heat the mixture over low-medium heat, then add 1 ½ cups of blueberries. Continue stirring until the blueberries begin to pop and the liquid thickens, about 8 to 10 minutes.
- Finish the Compote: Remove from heat and stir in the remaining blueberries and lemon juice. This step adds a burst of freshness to the compote.
- Serve and Enjoy: Serve the blueberry compote immediately on pancakes, English muffins, or bagels.
