Blueberry Compote
Blueberry Compote is so easy and quick to make and it’s a great way to enjoy the benefits of this wonderful berry!!
Using just 3 ingredients, this compote is ready in less than 15 minutes!! This is an ideal topping for breakfast, desserts, and cake.
A compote is a simple sauce of whole or pieces of fruit briefly cooked in syrup. Fresh, frozen, and dried fruit all make delicious compote. When apple season arrives, apple compote is a delicious variation. Then try my dried fruit compote for a winter treat.
Blueberry Compote is the easiest way to enjoy one of nature’s most loved superfoods. While blueberries are delicious eaten fresh, once heated, the berries release all their juices and soften into a sweet sauce.
Why you’ll love this recipe
- Quick: Ready in less that 15 minutes from start to finish, this blueberry compote is a must-have when blueberries are plentiful and cheap.
- Versatile: This makes an excellent accompaniment to my Mini Pancakes and Sourdough French Toast. You’ll also love it spooned over a slice of Vanilla Cake or my Lemon yogurt cake.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient notes
Here’s all that you will need for this recipe.
- Blueberries – I prefer to use fresh blueberries. Choose blueberries that are plump, smooth, and have unbroken skin. The silvery coating on blueberries is perfectly normal. Check the container. If there are stains, it usually means that the berries are bruised. Extra berries can be used to make these my Mini Fruit Tarts or these Blueberry Lemon Bars.
- Granulate sugar – regular white sugar is fine. You can also use raw or brown sugar if you prefer.
- Lemon Juice – just a squeeze of fresh lemon juice balances the sweetness however it’s not entirely necessary.
Instructions
Combine blueberries, sugar, and lemon juice.
Cook gently over medium heat for 8-10 minutes stirring occasionally until juices have been released and fruit has softened.
Marcellina’s Hint: Blueberries vary in sweetness. Taste the berries before cooking. If they are very sweet, not as much sugar may be needed. If the berries are tart, add a little more sugar. Of course, taste the finished compote and adjust the sugar if necessary while still warm.
Substitutions
- Blueberries – frozen blueberries can be used instead. When using frozen berries there is no need to thaw before cooking. However, be sure to allow extra cooking time.
- Granulated sugar – honey, maple syrup, or your favorite sweetener can be used instead.
- Lemon juice – substitute a splash of bottled lemon juice.
Variations
Try adding extra flavors such as:-
- Citrusy – add a little finely grated lemon zest or orange zest.
- Spicy – include a pinch of ground cinnamon.
- Vanilla – add a teaspoon of vanilla extract at the end of the cooking.
- Deluxe – Stir in a splash of rum, brandy, or Grand Marnier at the end for an adult version!
Storage
Store leftover compote in the fridge in a sealed container for about a week.
Top Tips
- For best results, stir regularly so that the fruit doesn’t burn. At first, the mixture will seem dry but very soon the blueberries will release juices and won’t be a such a risk of burning.
- Be sure to taste the compote to check for sweetness. If the blueberries are sweet, you won’t need any more sugar. If the blueberries are not quite ripe, you may need to add a little extra sugar to your taste.
- Don’t skip the cooling. Blueberry compote will thicken as it cools.
FAQ
The syrup will thicken on cooling. However, if you prefer an even thicker compote, mix 1/2 teaspoon of cornstarch (cornflour) with 1 teaspoon of water and add this mixture (while stirring) at the end of cooking. It will thicken almost immediately.
No, there isn’t enough sugar to sufficiently preserve the compote.
This compote can be frozen if you need to keep it longer. Freeze for up to 3 months.
More recipes like this one
Dried Fruit Compote
Raspberry Compote
Cherry Sauce
Strawberry Coulis
Lemon Curd
Poached Pears in Red Wine
Roasted Fruit
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Blueberry Compote Recipe
Ingredients
- 2 cups fresh blueberries (300 grams)
- 2 tablespoons granulated sugar more or less as desired
- 1 tablespoon lemon juice optional
Instructions
- Combine all the ingredients in a small saucepan and place over medium-low heat.
- Bring to a simmer stirring occasionally to prevent burning.
- Simmer for 8-10 minutes or until sugar is dissolved, blueberries release their juice and it has thickened slightly. (see notes if not thickened to your liking)
- Serve immediately or store (up to a week) in the refrigerator until serving.
Notes
- For the best results, stir the mixture regularly to prevent the fruit from burning. While it may seem dry at first, the blueberries will quickly release their juices, reducing the risk of burning as they cook.
- Taste the compote as it simmers to adjust the sweetness. If the blueberries are naturally sweet, you may not need to add sugar. However, if they’re on the tart side, add sugar gradually to suit your taste.
- Don’t skip the cooling step! The compote will continue to thicken as it cools, reaching the perfect consistency.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Please add a link at the beginning of your recipes for easy access to the recipe card. I don’t mind having to scroll through all the ads the first time through the article but their annoying upon return visits.
Dan, there is a link at the top of every recipe. Just click on “Jump to Recipe” and it will skip all the information taking you directly to the recipe. I’m happy you love this Blueberry Compote!
We love this. I add cinnamon while it’s cooking and my homemade vanilla at the end. Served with a Dutch baby or sourdough waffles. So good.
Ooooh that’s a great idea to add cinnamon, Beckie!
Changed it up this time and added elderflower liquor and grated Meyer lemon juice and zest into it, literally decadent ❤️ adding to top of cheesecake.
Lovely variation, Kim!
Excellent, I made a pound cake for Christmas and wanted to take it up a notch. It was delicious with the blueberry’s and so simple.
Made this today for waffle topping! It was delicious with maple syrup! Our new favorite. Maple syrup balanced out the slightly tart flavor of the compote. Planning on making it again this month when family comes to town! Thank you!
Thank you so much for your feedback, Kim! Waffles are a perfect base for this compote!!
I made it this morning for our family dinner tonight and it turned out perfect! It did thicken as it cooled so I didn’t have to add the cornstarch. Delicious! Thank you!
Thanks for taking the time to write about how well the recipe turned out for you, Teresa. Blueberries make a delicious compote!
I am a blueberry lover. I could eat this compote right off the spoon. Perfect topping for so many delicious eats.
This blueberry compote is so hard to resist!
Yum, this looks delicious. I bet this goes so well topped on ice cream. I’ll give your recipe a try this weekend.
Excellent with ice cream, Natalie!
Love this on compote on top of pancakes! And I can’t believe it was so easy.
Glad you enjoyed it, Amanda!
This turned out perfectly to go on some store-bought lemon pound cake! (Can’t make all the things all the time!) I doubled it and plan on using it on pancakes this weekend…can’t wait!
Either way – store-bought pound cake or pancakes – a perfect combination!
How long will these keep in the refrigerator
Blueberry compote is meant to be used within a short period of time. I would use it within a week. It may last longer though if the blueberries were particularly fresh at the time of making. Blueberry compote could also be frozen for up to a month.
We made this using frozen blueberries that had been defrosted. It was very easy to make and we ate all of it on toast!:)
Oooh, sounds delish!