Blueberry Compote with Fresh or Frozen Blueberries

When I want breakfast to feel like a treat, Blueberry Compote is the fastest way I know to do it. It is one of those dishes that seems like it would take more effort than it does.

Something that may suprise you is that I make this with frozen blueberries more often than I do fresh. I always have them in my freezer, and can usually get them cheaper. Once it is cooked, you really can't tell the difference.

It keeps in the fridge for a week, so I usually make it on the weekend. Like my banana sauce, it is fabulous over Blackstone pancakes, protein waffles and brioche french toast casserole. For dessert, serve it over Ninja Creami Vanilla Ice Cream or Lemon Loaf.

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

Using Frozen Blueberries

Frozen blueberries are my default for this. Here’s what to know.

Don’t bother thawing them. They’ll release more liquid than fresh berries, so you may not need to add much water at all.

If it is too watery, just let it simmer a few extra minutes to cook off the excess and thicken back up.

The flavor is every bit as good. Frozen berries are picked and frozen at peak ripeness, so out of season they often taste better than the fresh ones at the store.

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. And if you don't want to strain it at all? That is ok too.

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.