Blueberry Compote is simmered to perfection, creating a perfect balance of sweet and tart flavors. Whether you're enjoying it on top of pancakes in the morning, adding it to ice cream, or using it as a topping for cheesecake, this little jar of magic is sure to make your taste buds sing with delight. It's a versatile and tasty addition to any sweet treat recipe collection and is sure to become a year-round favorite.
What to Expect
In this post, you'll learn all about making the best Blueberry Compote.
I'll walk you through the process with step-by-step instructions, share some handy tips for getting that perfect berry consistency, and give you the lowdown on storage options to keep your compote tasting fresh.
Trust me, this recipe for Blueberry Compote is so simple yet fabulous that it'll feel like a sweet little victory dance for your meal prep repertoire!
- Berrylicious Joy: Imagine the burst of tangy, sweet flavors that come from fresh, plump blueberries making friends with a hint of sugar and a splash of lemon. This fresh Blueberry Compote, like my Strawberry Compote, brings all that joy in every spoonful.
- Versatile Vibes: Whether you're drizzling it over french toast, swirling it into yogurt, or dolloping it onto a slice of pound cake, this compote is the versatile hero your kitchen needs. Elevate the ordinary to extraordinary with a berry-good twist!
- No Sweat Recipe: If you’re thinking that making compote sounds tricky, think again! Our Blueberry Lemon Compote is as easy as 1-2-3, making it a no-fuss addition to your culinary DIY list. Perfect for kitchen newbies and seasoned chefs alike.
- Make Ahead Magic: For those busy bees out there, this compote can be made in advance. Just pop it in the fridge or freezer following our simple storage guidelines, and you've got a homemade wonder ready when you are.
- 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 in this easy blueberry compote recipe if you prefer.
- 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. Pro tip: Always zest your lemons before juicing them!
- Ground Cinnamon: If you're not a fan of cinnamon, try nutmeg or even a pinch of ginger for a different kind of kick.
How to Make Blueberry Compote
Achieving the Perfect Compote Consistency
First up, remember that blueberries are full of natural pectin, a substance that helps the compote thicken as it cools. So, don't worry if your compote looks a bit runny in the pan - it'll thicken a bit as it cools down.
Secondly, be patient. Let the compote simmer gently on the stove, allowing the blueberries to burst and release their juices. It's tempting to rush this process but trust me, slow and steady wins the race here.
If you find your compote is too thin, you can cook it a little longer to reduce the liquid. If you want it really thick, a simple cornstarch slurry will do the trick.
On the flip side, if it's too thick, add a splash of water or lemon juice. I often do this when making blueberry compote for pancakes, so that we can have more of the delicious syrup!
Lastly, keep in mind that everyone's preference is different.
Some like their compote chunky, while others prefer it smooth.
Personally, I love leaving a few whole blueberries in there for a bit of texture. But if you're more of a smooth operator, feel free to puree all of the mixture instead of waiting to add some whole blueberries back at the end
Tips & Tricks
- Sweetness: Because berries have different sweetness levels, make sure you taste and adjust the sugar as needed.
- Zesting Lemons: If you are using a regular zester, make sure to only zest until you get to the white peel. I typically only go over the surface of the lemon once. The white part of the skin can be bitter.
What is Compote?
Compote is a sweet, thick sauce made from cooked fruit. It can be used as a topping for desserts, pancakes, waffles or ice cream. It can also be mixed with yogurt for a tasty breakfast option.
What is Berry Compote Made Of?
Berry compote is typically made of fresh berries, sugar, and a liquid such as water or lemon juice. Some recipes may also call for additional flavorings such as vanilla extract or spices.
Can I Use Frozen Berries for Compote?
Yes, you can use frozen berries to make compote. Just be sure to thaw them first, then proceed with the recipe as directed. Keep in mind that frozen berries may release more liquid when cooked, so you may need to adjust the consistency.
Do You Serve Blueberry Compote Warm or Cold?
Blueberry compote can be served either warm or cold, depending on personal preference. It is typically served warm as a topping for desserts, but it can also be chilled and used as a spread or filling in pastries.
Berry compote can be stored in an airtight container in the refrigerator for up to one week.
It can also be frozen for longer storage. I like to freeze it in a small sealed mason jar, or in a zip top bag. It is best to use frozen berry compote within 3 months for the best flavor and quality.
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
- 16 ounces blueberries fresh or frozen, divided
- ¼ cup brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon ground cinnamon
- 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.