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Blueberry Compote

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.

blueberry compote in a white bowl with a spoon full lifted out.

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. When apple season arrives, apple compote is a delicious variation. Then try my dried fruit compote for a winter treat.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient notes

ingredients for blueberry compote

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 slivery 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.

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:-

  • Finely grated lemon zest
  • Finely grated orange zest
  • A pinch of ground cinnamon
  • Teaspoon of vanilla extract
  • Splash of rum, brandy or grand marnier (adult version)

Instructions

two images. top image is blueberries and white sugar in a saucepan. bottom image is blueberry compote in saucepan with wooden spoon lifting some out.

Ready in less that 15 minutes from start to finish, this blueberry compote is a must have when blueberry are plentiful and cheap.

  1. Combine blueberries, sugar and lemon juice.
  2. Cook gently over medium heat for 8-10 minutes stirring occasionally 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.

Can frozen blueberries be used in this recipe?

Yes, simple allow a little extra time for the blueberries to thaw and thicken.

Can this blueberry compote be canned like jam or jelly?

No, there isn’t enough sugar to sufficiently preserve the compote. However it can be frozen if you need to keep it longer.

How can I thicken the compote even more?

The syrup will thicken on cooling. However if you prefer and 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.

blueberry compote in a white bowl with a spoon full lifted out viewed from above.

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 in a white bowl with a spoon full lifted out.

Blueberry Compote Recipe

Just 3 ingredients make this fruity compote that has so many uses. Plus it super quick to make!
4.99 from 59 votes
Print Pin Review
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings:8 servings
Author: Marcellina

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

Tips for Success
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.
FAQ’s
Can I use frozen blueberries?
Yes,  just allow a bit of extra cooking time. The compote may be a bit thinner.
Can this blueberry compote be canned like jam or jelly?
No, this recipe doesn’t have enough sugar to be canned safely. Freeze this compote if you want to keep it longer.
How can I thicken the blueberry compote even more?
It will thicken a little on cooling but if you prefer a thick compote just mix 1/2 teaspoon of cornstarch (cornflour) with 1 teaspoon of water and slowly add the compote at the end of the cooking. Be sure to stir as you add the cornstarch slurry.
Tried this recipe? Give it a star rating and leave a comment below!

Nutritional Estimate Per Serving

Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg

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.

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Recipe Rating




21 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 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!

  6. 5 stars
    I am a blueberry lover. I could eat this compote right off the spoon. Perfect topping for so many delicious eats.

  7. 5 stars
    Yum, this looks delicious. I bet this goes so well topped on ice cream. I’ll give your recipe a try this weekend.

  8. 5 stars
    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!

        1. 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.

  9. 5 stars
    We made this using frozen blueberries that had been defrosted. It was very easy to make and we ate all of it on toast!:)