Get ready to learn how to make this delicious blueberry compote with only 3 ingredients. Made with fresh or frozen blueberries, this compote is made in less than 20 minutes.
Why This Recipe is the Best
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!
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Key Ingredients
Making this compote is so simple! All you need are three 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.
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.
- On medium heat, cook the blueberries for 5 minutes, stirring occasionally. With a mixing spoon, break some of the blueberries to release the juices.
- Cook for an additional 5 to 10 minutes until a jam-like substance begins to form.
- 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.
Common Mistakes
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.
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!
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.
Nutrition
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 pieces of apples with the blueberries. Cook as directed. You can also make a blueberry raspberry compote by adding ½ cup of raspberries.
How to Serve
We love this on breakfast foods and desserts. This is my family's favorite recipe to pair blueberry compote with. Try it with our protein pancakes. Or top our Philadelphia Cheesecake, Cream Cheese Pie, Buttermilk Pie, or Keto French toast. We've even added to our Breakfast Charcuterie board.
Storing Blueberry Compote
Store blueberry compote in an airtight 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.
Andrea says
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.