Get ready to learn how to make this delicious and simple easy blueberry compote made with only 3 ingredients. This tasty topping is your new go-to for cheesecakes, cakes, french toast, and pancakes. Made with fresh or frozen blueberries, this delicious jam like sauce is made in less than 20 minutes with little sugar and lemon juice.
This healthy version uses a low amount of sugar as to preserve that great blueberry taste you love. To make it with no sugar, you can look to our substitutions and variations for ways to use maple syrup or honey.
This topping is great for desserts and breakfast foods like cheesecake, cake fillings, ice cream, lemon puddings and tarts.
Also try it on pancakes, waffles, french toast, crepes, oatmeal, and overnight oats.
Be sure to check out our strawberry compote recipe as well!
This is a great way to use blueberries that are going bad and you can't eat them up fast enough. Try our other blueberry inspired recipes like chocolate covered blueberries.
Pair this recipe with our protein pancakes, or add it to our Breakfast Charcuterie board. Or top our Philadelphia Cheesecake.
Do not use this recipe to can and preserve. It was not intended for canning!
Why We Love This Recipe
- Quick and Easy- This easy compote comes together quickly and is ready to serve in less than 20 minutes.
- Great for Breakfast- use this as a fresh fruit syrup instead of high sugar syrups. A great healthier alternative for a fruity flavor.
- Great for Desserts- a versatile topping for desserts to give them a tasty fruit flavor.
- Only 3 ingredients- you can't go wrong with a recipe that only uses three trust worthy ingredients.
- Kid Friendly- with the sweet taste of fresh blueberries, this makes for a great kid friendly topping for desserts and breakfast foods.
- Low Sugar- this is a great low sugar alternative compared with other syrups and jams.
- No Sugar- Make this a no sugar option by sweetening with stevia, honey, or maple syrup.
- Freezer friendly-this compote can be easily frozen and used at a later time.
- Blueberries- Use fresh or frozen blueberries for this recipe. Using frozen blueberries is a great way to save money when blueberries aren't in season.
- White Granulated Sugar- a small amount of white sugar is used for this recipe in order to sweeten up the blueberries but also keep the integrity of the fresh taste.
- Lemon Juice- Fresh squeezed lemon juice or from the bottle work great for this recipe. You can see substitutions to make this recipe without lemon juice.
See recipe card for quantities.
- Add rinsed whole blueberries to a medium sauce pan.
2. Add lemon juice and sugar to the pot of blueberries and mix together.
3. On medium heat, cook the blueberries for 5 minutes, stirring occasionally.
4. With a mixing spoon break some of the blueberries to release the juices.
5. Cook for an additional 5 to 10 minutes until a jam like substance begins to form.
6. Let cool and serve on top of cheesecake, vanilla ice cream, or pancakes.
Hint: Breaking open some of the blueberries will help release the juices and get the the consistency you want.
Though stove top is the preferred method, because you can monitor the cooking process easily and control the heat, Microwave is also a great way to make this blueberry compote.
Start by adding the blueberries, sugar, and lemon juice into a medium sized microwave safe glass bowl. Mix together.
Microwave for 1 minute. Remove from the microwave and with a mixing spoon pop ⅓ of the blueberries. Mix again and return to the microwave.
Continue to microwave at 1 minute intervals, removing and mixing in between each interval, until a jam/syrup like consistency forms.
How to Thicken Compote
Some may want a thicker consistency compote or if it is not thickening, follow these steps.
To thicken it up, without cornstarch, cook a little longer than the suggested time to evaporate more of the liquid. Be sure to stir while doing this so it doesn't burn.
Another way to thicken is to stir in 1 teaspoon of cornstarch to the juices while cooking.
Use these substitution ideas to help make this recipe better suit your needs.
- Lime Juice - instead of lemon juice you can use lime juice at a 1:1 ratio.
- Maple Syrup - use 1 tablespoon of pure maple syrup, instead of sugar, for a blueberry maple taste.
- Brown Sugar - for a richer taste, use brown sugar instead of white sugar at a 1:1 ratio.
- Honey- a sugar free option would be to use 1 tablespoon of honey instead of white sugar.
- Orange Juice- Substitute lemon juice with orange juice at a 1:1 ratio.
Try these variations for a new spin on a great recipe.
- Lemon Zest - add ½ teaspoon of lemon zest for an extra flavor boost. A great addition when using this recipe for lemon flavored dessert.
- Blueberry Apple -add ½ cup of chopped 1 inch piece apples in with the blueberries. Cook as directed. You can also make a blueberry raspberry compote by adding in ½ cup raspberries.
- Raspberry Compote- Make this recipe by substituting raspberries with the blueberries.
- Peach Compote- For a peach compote, use this recipe but substitute chopped and skinned peaches with the blueberries.
- Strawberry Compote- Be sure to check out our strawberry compote recipe for a strawberry variation.
For the best results you will need the following items for this recipe.
- Medium Sauce Pan
- Mixing Spoon
Store blueberry compote in an air tight container in the refrigerator for up to 2 weeks.
This is a freezer friendly recipe and can be easily frozen in an air tight container or freezer ziplock bag for 2 months.
When ready to be used remove from the freezer and thaw in the refrigerator.
After cooking for 5 minutes, use your mixing spoon to break ⅓ of the blueberries. This will help release the juices and make for a better compote. Continue cooking on the stove top for another 5-10 minutes.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with blueberry compote:
Easy Blueberry Compote
- 1 medium sauce pan
- 1 pound blueberries fresh or frozen
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- In a medium sauce pan add the washed and rinsed blueberries. Add the lemon juice and sugar and mix together.
- Heat on medium heat for five minutes. Mix occasionally. After 5 minutes pop open ⅓ of the blueberries with the mixing spoon. Mix and continue cooking on a low simmer. Do not boil.
- Cook for additional 5-10 minutes or until a syrup is formed. Depending on how thick you want your compote, cook some of the liquid off until the desired consistency.
- Let cool and serve on top of ice cream, cakes, pancakes, or french toast.
- Add blueberries, lemon juice, and sugar to a medium sized microwave safe mixing bowl.
- Microwave for 1 minutes and take out and stir. Smash ⅓ of the blueberries to release the juices. Mix again and return to the microwave.
- Microwave for 1 minute intervals, mixing in between each interval, until a syrup forms.
- This recipe is not intended for canning and should not be used for canning and preserving.
- Freeze cooled compote in a freezer friendly container for up to 2 months.
I love the Ihop blueberry syrup and this blueberry compote was better than that and more versatile! It was a great consistency and thickened up well.