Blueberry compote sounds like it requires effort, but only takes about fifteen minutes. All it take is simmering blueberries down with brown sugar, lemon, and a pinch of cinnamon until they get jammy. The result makes everything it touches better: pancakes, cheesecake, yogurt, ice cream that suddenly feels elevated.
Blueberry compote sounds a lot more impressive that it is. All it really takes, is just simmering down a handful of ingredients that you probably already have on hand.
The best part? This works with fresh or frozen blueberries.
This means you can make it when berries are in peak season, or in the dead of February when frozen is the only option. It keeps in the fridge for a week, so you're perpetually fifteen seconds away from making your Tuesday breakfast feel like the weekend.
Looking for more blueberry recipes? Don’t miss my Raspberry Blueberry Smoothie, Chicken Salad Stuffed Avocados, Blueberry Quinoa Muffins and Blueberry Granita.
Ingredient Notes
- Blueberries: You can use fresh or frozen blueberries, whichever you have on hand. I most often make blueberry compote with frozen blueberries since I always have them.
- Brown Sugar: You could use white sugar or maple syrup.
- Lemon Juice: Freshly squeezed lemon juice is always best, but bottled will do in a pinch.
- Lemon Zest: Adding a tablespoon of lemon zest gives an extra zing and aroma that takes our recipe to the next level. Don't forget to zest before you juice.
How to Make Blueberry Compote
A Few Things I've Learned
Blueberries are packed with pectin, so you should expect your compote will thicken as it cools. Don't panic if it looks a little loose in the pan.
If it's too thin after cooling, cook it a little longer to reduce. If you want it really thick (like spoonable-onto-cheesecake thick) a cornstarch slurry will get you there fast. Just mix a tablespoon of cornstarch and a tablespoon of water and then add it to the compote as it cooks.
Too thick? Add a splash of water or lemon juice. I almost always do this when I'm making it for pancakes, because more syrup is always the right answer.
Texture is personal. I love leaving some whole blueberries in at the end for a little texture. If you want it completely smooth, just blend the whole batch instead of holding berries back. Both are correct. Both are delicious.
Two more things before you start: taste your berries. Blueberries vary wildly in sweetness, so adjust your sugar accordingly rather than following the recipe blindly.
And when you're zesting that lemon, stop before you hit the white pith because it's bitter. One pass over each side of the lemon is all you need.
Serve Blueberry Compote With
- Waffles: Try my Protein Waffles, Quinoa Waffles, or Banana Oatmeal Waffles.
- Pancakes: Blackstone Pancakes and Quinoa Pancakes are my got-to recipes.
- Ice Cream: Ninja Creami Vanilla Ice Cream and Ninja Creami Protein Ice Cream are fabulous with this Blueberry Compote.
- Crepes: If your looking for something special for brunch, don’t miss these Gluten Free Crepes.
- Cake: Use this as a delicious topping for pound cake, cheesecake, or Lemon Loaf.
Blueberry Compote with Fresh or Frozen Blueberries
Ingredients
- 16 ounces blueberries fresh or frozen, divided
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon ground cinnamon
Instructions
- Combine the 12 ounces of blueberries with the brown sugar, lemon zest, lemon juice, and cinnamon in a medium saucepan over medium heat.
- Add just enough water to cover the berries. Bring to a simmer and cook for 5 minutes.
- Puree the sauce using an immersion blender or transfer to a blender or food processor to blend until smooth, adding additional water if necessary to achieve the desired consistency.
- Strain through a fine mesh strainer and return to the pot. Stir in the remaining berries and cook for another 5 minutes.
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