Get ready to learn how to make this delicious blueberry compote 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 compote is made in less than 20 minutes.
This topping is great for desserts and breakfast foods like cheesecake, cake fillings, ice cream, lemon puddings, and tarts. We love it on pancakes, waffles, french toast, and crepes. My kids love the flavor it adds to breakfast foods.
If you love this recipe, be sure to check out our strawberry compote recipe as well!
This is my favorite way to use blueberries that are going bad and my family can't eat them up fast enough. Try our other blueberry-inspired recipes like chocolate-covered blueberries, lemon blueberry cookies, or Fresh Blueberry Cake.
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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.
- 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.
Ingredients
- 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.
How to Make Blueberry Compote
- Add rinsed whole blueberries to a medium saucepan. Then add lemon juice and sugar to the pot of blueberries and mix.
2. On medium heat, cook the blueberries for 5 minutes, stirring occasionally. With a mixing spoon break some of the blueberries to release the juices.
3. Cook for an additional 5 to 10 minutes until a jam like substance begins to form.
4. 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 consistency you want.
Substitutions and Variations
Use these substitution ideas to help make this recipe better suit your needs.
- Honey- A sugar free option would be to use 1 tablespoon of honey instead of white sugar.
- Maple Syrup - Use 1 tablespoon of pure maple syrup, instead of sugar, for a blueberry maple taste.
- Orange Juice- Substitute lemon juice with orange juice at a 1:1 ratio.
- Lemon Zest - Add ½ teaspoon of lemon zest for an extra flavor boost. I use this variation when I'm topping a 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.
Learn From Us
It is key to crush some of the blueberries while they are on the heat. The first time I made this recipe I didn't crush the blueberries and I didn't understand why I wasn't getting a juicy consistency. As soon as I crushed a good portion of blueberries, it turned into the jam-like syrup I wanted.
How to Serve
We love this on breakfast foods and desserts. This is my family's favorite recipes to pair blueberry compote with. Try it with our protein pancakes. Or top our Philadelphia Cheesecake, Cream Cheese Pie, and Buttermilk Pie. We've even added to our Breakfast Charcuterie board.
Storing Blueberry Compote
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.
Top tip
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.
Do not use this recipe to can and preserve. It was not intended for canning!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with blueberry compote:
Recipe
Easy Blueberry Compote
Equipment
- 1 medium sauce pan
Ingredients
- 1 pound blueberries fresh or frozen
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
Stove Top
- In a medium sauce pan add the washed and rinsed blueberries. Add the lemon juice and sugar and mix together.1 pound blueberries, 1 tablespoon sugar, 1 teaspoon lemon juice
- 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.
Microwave Instructions
- 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.
Notes
- 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.
- If you need to thicken up your compote without cornstarch then 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.
- Instead of lemon juice you can use lime juice at a 1:1 ratio.
- For a peach compote, use this recipe but substitute chopped and skinned peaches with the blueberries.
- Make this recipe by substituting raspberries with the blueberries.
- For a richer taste, use brown sugar instead of white sugar at a 1:1 ratio.
Andrea
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.