Blueberry Compote is so easy and quick to make and is a great way to enjoy the benefits of this wonderful berry!!
Using just 3 ingredients, blueberry compote is ready in less than 15 minutes!! This is an ideal topping for breakfast, desserts and cake.
Table of Contents
Why you'll love this recipe
Blueberry compote is the easiest way to enjoy nature's most loved superfood. While blueberries are delicious eaten fresh, once heated, the berries release all their juices and soften into a sweet sauce.
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.
A compote is a simple sauce of whole or pieces of fruit briefly cooked in a syrup. Fresh, frozen and dried fruit all make delicious compote. Try my dried fruit compote for a winter treat.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
Here's all that you will need for this recipe.
- fresh blueberries
- white sugar
- lemon juice
Variations
Try adding extra flavors such as:-
- finely grated lemon zest
- finely grated orange zest
- a pinch of cinnamon
- a teaspoon of vanilla extract
- a splash of rum, brandy or grand marnier (adult version)
Instructions
Ready in less that 15 minutes from start to finish, this blueberry compote is a must have when blueberry are plentiful and cheap.
- Combine blueberries, sugar and lemon juice.
- Bring to a simmer and cook gently for 8-10 minutes until juices have been released and fruit has softened.
Tips for success and FAQ's
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 anymore sugar. If the blueberries are not quite ripe, you may need to add a little extra sugar to your taste.
Yes, simple allow a little extra time for the blueberries to thaw and thicken.
No, there isn't enough sugar to sufficiently preserve the compote. However it can be frozen if you need to keep it longer.
The syrup will thicken on cooling. However if you prefer and even thicker compote, mix ½ 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.
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?
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Blueberry Compote Recipe
Ingredients
- 2 cups blueberries (300 grams)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
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
Nutritional Information 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.
Gloria
I am a blueberry lover. I could eat this compote right off the spoon. Perfect topping for so many delicious eats.
Marcellina
This blueberry compote is so hard to resist!
Natalie
Yum, this looks delicious. I bet this goes so well topped on ice cream. I'll give your recipe a try this weekend.
Marcellina
Excellent with ice cream, Natalie!
Amanda
Love this on compote on top of pancakes! And I can't believe it was so easy.
Marcellina
Glad you enjoyed it, Amanda!
Linda
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!
Marcellina
Either way - store-bought pound cake or pancakes - a perfect combination!
Keri Bevan
We made this using frozen blueberries that had been defrosted. It was very easy to make and we ate all of it on toast!:)
Marcellina
Oooh, sounds delish!