This easy-to-make blueberry compote is bursting with sweet blueberry flavor, making it the perfect topping for pancakes, waffles, ice cream, and yogurt.
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It couldn’t be easier to make this blueberry compote. In less than 20 minutes, you can be enjoying this sweet blueberry sauce. Made with five simple ingredients and water, you won’t have to worry about artificial ingredients and chemicals when you serve this compote to your family.
If you love blueberries as much as I do, you’ll love my Blueberry Cobbler.
Ingredients to make Blueberry Compote
Let’s start by gathering the ingredients we need to make homemade blueberry compote. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Made with simple ingredients
- fresh blueberries (or frozen blueberries)
- granulated sugar
- fresh lemon juice
- lemon zest
- table salt
- water
How to make Blueberry Compote
Rinse the blueberries in cold water, then pat dry with paper towels
Add one cup of fresh blueberries, granulated sugar, water, lemon juice, lemon zest, and salt to a medium saucepan.
Cook over medium-high heat for 10 minutes. Stirring as needed.
Reduce heat to medium-low, then add the remaining cup of blueberries to the mixture.
Continue cooking my easy blueberry compote for eight more minutes (or until the compote reaches your desired consistency). Stirring as needed during the cooking process.
Remove the pan from the heat and transfer to a jar. As the blueberry compote cools, it will continue to thicken to a pie-filling consistency.
You’ll find many uses for this delicious blueberry compote, and you can serve it warm or cold, it’s entirely up to you. Whichever way you decide, I know your family will agree it’s delicious!
Refrigerated in an airtight container, the compote will last 2-3 weeks.
Recipe FAQ’s
What can I serve blueberry compote with?
Blueberry compote is a delicious fruit topping that can be served over ice cream, as a topping for waffles, pancakes, cheesecake, pound cake, and even grilled chicken.
Blueberry compote is a sweet, chunky fruit sauce made with fresh or frozen blueberries, sugar, lemon juice, lemon zest, salt, and water. The fruit and other ingredients are cooked on stovetop for a short time until the fruit has softened and thickened into a delicious fruit sauce.
The compote can be served either hot or cold, it’s entirely up to you. Most times, I will serve it cold as a topping on cheesecake, but I like it warm over vanilla ice cream.
More Blueberry Recipes You’ll Love!
Easy Blueberry Compote
Ingredients
- 2 cups blueberries Fresh berries are preferred but frozen will work.
- 3 tablespoon water
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon salt
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Instructions
- Rinse the blueberries in cold water, then pat dry with paper towels
- Add one cup of blueberries, granulated sugar, water, lemon juice, lemon zest, and salt to a medium saucepan over medium heat and cook for 8 to 10 minutes.
- Reduce heat to medium-low, then add the remaining cup of blueberries. Continue cooking the compote for 6-8 more minutes (or until the compote reaches your desired consistency). Stirring frequently during the cooking process.
- Remove the pan from the heat and transfer to a jar. As the compote cools, it will continue to thicken to a pie-filling consistency.
- The topping can be served warm over ice cream, cheesecake, pancakes, waffles, or grilled chicken.
- Refrigerated in an airtight container, the compote will last 2-3 weeks.
Charles says
I normally freeze 10lbs of BlueB’s. This year had an over-abundance (20 extra lbs) this year – in the freezer at the moment.
Made the compote this morning – love it… which got me to thinking…. how would I modify this for (hot water bath) canning, more lemon juice, reduced cooking prior to canning…..or is this ill-advised… change of texture, unpredictable results…
Chef Dennis Littley says
That is a good question and I wish I had an answer, but canning is not something I’ve ever tried. I don’t think you would have to adapt the recipe, since your basically making a quick blueberry jam. It would be all about the canning process. Filling the jars, then boiling them to seal. If you’ve ever done that before I don’t see why it wouldn’t work.