This fresh blueberry compote recipe is easy and quick to make, with lemon juice and zest, and just a touch of sugar. It's a perfect topping for pancakes, waffles, crepes and more!
This blueberry compote recipe only has 4 ingredients and it's ready in less than 20 minutes! It's a wonderful way to use up fresh berries before they go bad, and you can also make it with frozen berries whenever the mood strikes.
Compote might sound like a fancy French word, but it just means cooking fruit down with some sugar until it softens and gets a little saucy, kind of like the blueberry filling in a pie. I'll show you how to make this version, then you'll be able to make it with all kinds of fruit.
Try some blueberry compote on top of cornmeal pancakes or lemon ricotta pancakes!
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Blueberry compote recipe ingredients
- Blueberries: You can use fresh blueberries in season or frozen blueberries any time to make this compote recipe. If using frozen, your cooking time and texture may vary slightly, because the berries will break down more quickly.
- Lemon: We'll use fresh lemon juice and zest, the juice will balance the sweetness of the blueberries in the compote, we'll use the citrus zest to add a wonderful floral quality.
- Granulated sugar: We only need a little bit of sugar, you can adjust the amount according to the sweetness of the berries.
- Water: A little bit of water helps get the berries heating up without scorching them.
How to make blueberry compote
Step 1: Zest and juice the lemon
Use a microplane grater to zest the lemon, then juice it. Set both aside.
Step 2: Simmer the blueberry compote
Add the lemon juice, lemon zest, sugar, water, and half of the blueberries to a small saucepan over medium heat. Bring to a low simmer and cook for 8 minutes, stirring occasionally.
Add the remaining blueberries and cook for another 2 - 8 minutes, depending on your desired texture. If you want some blueberries that are soft, but still mostly whole, stop after 2 minutes.
Pro tip
Be sure to pick over the blueberries and remove any stems before adding them to the sauce pan!
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Step 3: Serve!
Serve blueberry compote immediately, or set aside to cool and store for later. The compote will thicken as it cools.
Expert tips
- Taste your blueberries before adding the sugar: Sometimes those blueberries are sweet and sun-ripened and sometimes they are meh. If they are nice and sweet, you'll only need 2 tablespoons of sugar, if they are not, go with ยผ cup.
- Adjust the cooking time to adjust the texture: Want some blueberries in your compote that are still kind of holding their shape? Only cook for 2 minutes after adding the second batch. If you want them all falling apart, cook for another 8 minutes.
- Replace granulated sugar with maple syrup: If you would like to avoid refined sugar, you can replace it with an equal amount of maple syrup.
How to serve blueberry compote
Blueberry compote can be a dessert recipe that you serve on its own, maybe topped with a little whipped cream. But there are lots of ways to use it!
- Put blueberry compote on pancakes, French toast, waffles, or inside gluten-free buckwheat crepes, or nalysnyky Ukrainian crepes.
- Add it to yogurt parfaits, or just put on top of plain Greek yogurt.
- Top your favorite ice cream flavor.
- Drizzle it on cheesecake!
- Spread it on toast or scones.
Storage
- Leftovers and make ahead: Store blueberry compote in an airtight container in the refrigerator for 5-7 days. Remember that it has less sugar than jam, so it must be consumed quickly.
- Freezing: Compote freezes very well, place in a freezer-safe container for up to two months.
FAQ
Jam has much more sugar than compote and must be cooked at a very high temperature. Both of these things help the jam to last longer without spoiling, and allow it to be canned so it's shelf-stable. Compote is cooked quickly with much less sugar, and should be kept refrigerated and eaten within a few days.
Swapping in different citrus fruits in place of the lemon is a great way to change up the flavor. Try orange, lime, or even yuzu! You may need to adjust the amount of sugar according to the sweetness of the citrus you choose.
More compote recipes
A compote recipe is a great way to turn that freshly picked summer blueberry haul—or any kind of fruit—into a quick dessert, or to use it up before it spoils.
- Strawberry compote can also be made with fresh or frozen berries.
- Apple compote is the perfect recipe to use up all those apples from your annual trip to the orchard in the fall.
- Cranberry compote has the flavor of the holidays.
Debra's Details: This easy blueberry compote recipe is fresh and versatile!
- Use fresh blueberries in season, or try it with frozen berries year round.
- Cooks in one pan for easy cleanup.
- Serve it as a dessert on its own, or put on pancakes, ice cream, endless possibilities.
- Adjust the sweetness to your taste.
- It's gluten-free and dairy-free!
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Recipe
Blueberry Compote Recipe
Ingredients
- 1 pound blueberries fresh or frozen
- 2 tablespoons lemon juice
- zest of one lemon
- 2-4 tablespoons granulated sugar
- 2 tablespoons water
Instructions
- Use a microplane grater to zest the lemon, then juice it. Set both aside.
- Rinse the blueberries and pick out any stems. Add the lemon juice, lemon zest, sugar, water, and half of the blueberries to a saucepan over medium heat. Bring to a low simmer and cook for 8 minutes, stirring gently from time to time.
- Add the remaining blueberries and cook for another 2 - 8 minutes, depending on your desired texture. If you want some blueberries that are soft, but still mostly whole, stop after 2 minutes.
- Serve blueberry compote immediately, or set aside to cool and store for later. The compote will thicken as it cools.
- Store compote in an airtight container in the refrigerator for 5-7 days.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Notes
- Taste your blueberries before adding the sugar: Sometimes those blueberries are sweet and sun-ripened and sometimes they are meh. If they are nice and sweet, you'll only need 2 tablespoons of sugar, if they are not, go with ¼ cup.
- Adjust the cooking time to adjust the texture: Want some blueberries in your compote that are still kind of holding their shape? Only cook for 2 minutes after adding the second batch. If you want them all falling apart, cook for another 8 minutes.
- Replace granulated sugar with maple syrup: If you would like to avoid refined sugar, you can replace it with an equal amount of maple syrup.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Donna says
Motherโs Day Delite
Debra says
Yes Donna, this is perfect for Mother's Day!
Thanks for reading!
Debra