Blueberry Compote Recipe
Servings: 6 servings (about 2 cups)
Calories: 60kcal
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!
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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.
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
Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.2mg
