This jammy blueberry compote is bursting with fresh blueberry flavor and a hint of lemon. It’s unbelievably easy to make and SO versatile!
Blueberries are one of my all-time favorite fruits. If you’ve been around here for a while, you know that our family would often go blueberry picking when we lived in Washington.I’m literally obsessed with snacking on these berries and baking with them… which brings us to this compote today. I already have plenty of jam recipes on the site, so I wanted to switch it up a bit and celebrate the natural texture of the berries with a compote.
Whenever I have tons of fresh blueberries on hand and want to preserve that peak-of-the-season flavor, making a compote is my first thought. My boys love dipping their pancakes, waffles, and crepes into it, and I’ll take any excuse to drizzle this tart, royal purple sauce onto everything. It’s that good!
Did you know? The difference between compote and jam is that compote is typically a looser sauce that features whole pieces of fruit, while jam is smoother and more spreadable.
Blueberry Compote Video
How To Make Blueberry Compote
My recipes are always so simple because I don’t want to spend hours making one dish, and this blueberry compote is no exception.
- Cook the first half of the blueberries: In a small saucepan over medium heat, simmer half of the blueberries with the sugar, water, and lemon juice for 10 minutes.
- Add the other half of the blueberries: Add the remaining half of the blueberries and cook for another five minutes, stirring occasionally.
- Allow the compote to cool: Remove the compote from the heat and allow it to cool completely.
Hot tip: To make this compote year-round, use frozen blueberries! There’s no need to thaw them — just toss them straight into the pan.
Tips For the Best Blueberry Compote
Chuck all the ingredients in a saucepan and simmer, right? Well, that’s basically the idea — but these four tips are key for the most mouthwatering blueberry compote you’ve ever had.
- Don’t skip the lemon juice! Lemon and blueberries are a match made in heaven. Use freshly squeezed lemon juice for a vibrant burst of flavor.
- Substitute the sugar (optional). If you don’t want to add white sugar, opt for maple syrup, honey, or coconut sugar instead.
- Add the blueberries in two parts. This is essential for a true compote. The first half of the blueberries breaks down to create a luscious sauce, while the other half added later contributes a pop in every bite.
- Adjust the texture to your liking. Keep in mind that the compote does thicken considerably as it cools, but if you want it even thicker, add one teaspoon of corn starch to the compote while it’s cooking.
Ways To Use Blueberry Compote
Blueberry compote is one of my favorite ways to elevate dishes. I’ve already mentioned that my boys love it with pancakes and waffles, but here are a few more delicious suggestions!
- Pancakes/waffles/crepes: If you’re a flapjack fan, spoon this compote over cottage cheese pancakes or Russian oladi. For blueberry pockets in every bite, opt for buttermilk waffles. Or, make fancy brunch at home and serve this compote with crepes or sourdough crepes (this is my personal favorite way to enjoy it!).
- Other breakfast foods: Swirl blueberry compote into yogurt parfaits, oatmeal, or cottage cheese for a berry burst.
- Vareniki: My husband Tim is especially obsessed with these sweet farmer’s cheese vareniki and steamed blueberry vareniki. My mouth is watering just thinking about this blueberry compote drizzled on top of them…
- Ice cream: On a hot summer’s day, grab a scoop of vanilla bean ice cream and blueberry compote for a refreshing sweet treat.
- Panna cotta: If you’ve never had these silky Italian puddings, now is the time to start. A spoonful of blueberry compote on top is the perfect complement to the rich custard.
- Pavlova: A crisp and chewy pavlova is stunning as-is, but I love adding this compote and letting it drip down the sides for extra visual appeal!
Storage
Store leftover blueberry compote for up to two weeks in a glass jar or airtight container in the refrigerator.
More Blueberry Recipes
- Blueberry Muffins — Extra moist, packed with blueberries, and topped with a sweet crumb mixture
- Blueberry Galette — A crowd-pleasing dessert featuring flaky pie crust and juicy blueberry filling
- Blueberry Scones — If you’re used to dry, crumbly scones, these tender and moist ones will blow your mind!
- Blueberry Pancakes — Super fluffy and ready in 20 minutes
Recipe
Instructions
- In a small saucepan, combine half of the blueberries with the sugar, water, and lemon juice. Simmer the mixture over medium heat for about 10 minutes, stirring occasionally.
- Add the remaining half of the blueberries and cook for another 5 minutes, stirring now and then.
- Remove the compote from the heat and allow it cool completely — the mixture will thicken and become jammy as it cools.
No Comments