Blueberry Compote
This homemade Blueberry Compote recipe is the perfect topping for ice cream, waffles, pancakes, cheesecake, you name it! With 6 simple ingredients, you’ll have your own homemade fresh blueberry compote in no time.
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A compote is a sweet, chunky fruit topping made with fresh fruit and, typically, sugar. We love this recipe for not only its delicious blueberry sauce flavor, but for its natural sweetness.
This recipe is naturally sweetened with honey, but you can use pure maple syrup, too. This lets you use less sugar and avoid the harshness of fake sweeteners or refined white sugar.
With fresh berries, honey, cinnamon, tart lemon juice and vanilla, do you really need more sweetness? This keeps everything fresh, light, and is one of our favorite ways to top off an already delicious breakfast or dessert.
The list of ways you can use Blueberry Compote are endless, and it’s a perfect way to use up an abundance of blueberries. It’s a wonderful way to spend time with your family, too! Take them blueberry picking during peak season and whip up a batch of this delicious topping. What’s better than making a delicious blueberry compote from wild blueberries?
Blueberry Compote is one of the best things you can put on top of pancakes, vanilla ice cream, french toast, or pound cake. If you want to use this in a healthier dish, this easy Blueberry Compote recipe is a great way to make a blueberry topping for Yogurt Parfaits or Healthy Cheesecake. Remember, we always recommend using greek yogurt!
Why You’ll Love this Recipe:
Quick and easy: Ready in under 15 minutes with just one saucepan and a few simple ingredients.
Naturally sweetened: Honey brings out the fruit’s natural flavor without refined sugar.
Perfect texture: Thick, glossy, and spoonable, ideal for topping breakfast or dessert.
Fresh, bright flavor: Lemon juice and cinnamon enhance the natural sweetness of the blueberries.
Versatile: Delicious over pancakes, cheesecake, yogurt, waffles, or oatmeal.
Make-ahead friendly: Stores beautifully in the fridge or freezer for quick use anytime.
All-natural ingredients: Simple, wholesome, and free from artificial additives.
Ingredients to Make Blueberry Compote:
- fresh blueberries. Fresh blueberries work best for this recipe, but frozen can also be used, no need to thaw first. Just cook a few extra minutes to reduce excess liquid.
- lemon juice. Adds brightness and enhances the blueberry flavor while helping balance the sweetness. Fresh lemon juice is preferred.
- honey. Naturally sweetens the compote and adds a light floral flavor. Maple syrup or agave can be substituted if desired.
- cornstarch. Thickens the compote into a glossy, spoonable consistency. Mix it with water before adding to prevent lumps.
- vanilla extract. Adds warmth and depth to the fruit flavor, optional but highly recommended.
- cinnamon. Adds a hint of cozy spice that pairs beautifully with the blueberries and honey.
How to Make Blueberry Compote:
- In a medium saucepan, combine the blueberries, lemon juice, honey, and cinnamon.
- Place the saucepan over medium heat and cook, stirring occasionally, until the blueberries release their juices and start to break down, about 5-7 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the blueberry mixture.
- Bring the mixture to a simmer and cook for another 2-3 minutes, stirring frequently, until it thickens to your desired consistency.
- Remove from heat and stir in the vanilla extract.
- Allow the compote to cool slightly before serving. It will thicken further as it cools.
Recommended Equipment
Notes & Tips:
- Adjust sweetness: Taste after cooking and add a little more honey if you prefer a sweeter compote.
- Thicken to your liking: For a thicker compote, simmer an extra 2–3 minutes; for a looser sauce, add a tablespoon of water.
- Don’t overcook: Once the berries start to burst and the sauce thickens, remove from heat to preserve texture and flavor.
- Use frozen berries if needed: Just increase cook time slightly until the mixture bubbles and thickens.
- Make it spiced: Add a pinch of nutmeg or cardamom for extra warmth and complexity.
- Storage-friendly: Great for meal prep, store in jars and use throughout the week.
- Serving ideas: Spoon over pancakes, waffles, yogurt, oatmeal, cheesecake, or even vanilla ice cream.
- Double batch tip: This compote freezes well, make extra and store for future breakfasts or desserts.
Serving Suggestions:
- Coconut Flour Pancakes
- Almond Flour Crepes
- Healthy Cheesecake
- Homemade Waffles
- No-Bake Cheesecake Cups
How to Store:
Refrigerator: Store cooled blueberry compote in an airtight container or glass jar for up to 1 week. Reheat gently on the stove or in the microwave before serving if desired.
Freezer: Freeze in a freezer-safe container or jar for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before using.
Make ahead: This compote thickens slightly as it cools, making it perfect to prepare a day ahead for easy serving with breakfast or dessert.
Reheating tip: Warm over low heat and stir occasionally until smooth, add a splash of water if it’s too thick.
FAQs:
Yes, frozen blueberries work perfectly. There’s no need to thaw them first, just cook a few extra minutes to allow the liquid to reduce.
Absolutely! Try mixing in raspberries, blackberries, or chopped strawberries for a mixed berry compote.
It may have cooked a bit too long. Stir in a tablespoon of water or lemon juice while reheating to loosen it back up.
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Blueberry Compote
Ingredients
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- In a medium saucepan, combine the blueberries, lemon juice, honey, and cinnamon.
- Place the saucepan over medium heat and cook, stirring occasionally, until the blueberries release their juices and start to break down, about 5-7 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry. Slowly stir the slurry into the blueberry mixture.
- Bring the mixture to a simmer and cook for another 2-3 minutes, stirring frequently, until it thickens to your desired consistency.
- Remove from heat and stir in the vanilla extract.
- Allow the compote to cool slightly before serving. It will thicken further as it cools.
Notes
- Adjust sweetness: Taste after cooking and add a little more honey if you prefer a sweeter compote.
- Thicken to your liking: For a thicker compote, simmer an extra 2–3 minutes; for a looser sauce, add a tablespoon of water.
- Don’t overcook: Once the berries start to burst and the sauce thickens, remove from heat to preserve texture and flavor.
- Use frozen berries if needed: Just increase cook time slightly until the mixture bubbles and thickens.
- Make it spiced: Add a pinch of nutmeg or cardamom for extra warmth and complexity.
- Storage-friendly: Great for meal prep, store in jars and use throughout the week.
- Serving ideas: Spoon over pancakes, waffles, yogurt, oatmeal, cheesecake, or even vanilla ice cream.
- Double batch tip: This compote freezes well, make extra and store for future breakfasts or desserts.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~45
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Sugars: 9g
Protein: 0g
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