Blueberry compote is a quick and easy, sweet and jammy blueberry sauce made with fresh blueberries and 3 other simple ingredients. This blueberry compote recipe makes the perfect for topping cheesecake, pancakes, french toast, ice cream and more.
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Why Should You Make This Recipe
I love a fresh and easy fruit topping. have several easy and fresh berry recipes on the blog that I absolutely adore. My Apple Compote, Cherry Compote, Blackberry Compote, Strawberry Glaze and Macerated Strawberries are a few of my favorite fruit topping recipes on the blog. I am so excited to add this easy blueberry compote recipe to the blog.
- Only 3 - 4 ingredients needed. You only need a few basic ingredients to make a batch of blueberry sauce.
- The perfect topping. Whether you need a quick and easy blueberry topping for cheesecake, cakes, pancakes, waffles, french toast or as a fun mix in for ice cream or yogurt this cherry compote from blueberries makes the perfect breakfast or dessert topping.
Ingredients
This blueberry compote recipe needs only 3 (or 4) simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this syrupy blueberry topping.
Ingredients: Gather fresh or frozen blueberries, sugar, lemon juice and water.
Substitutions
Here are my recommended substitutions to make this easy blueberry sauce topping if you need them.
- Blueberries: Use fresh, ripe and firm blueberries. Taste the blueberries to ensure they are flavorful. Frozen blueberries can be used without changes to the recipe ingredients. Frozen cherries can take a bit longer to cook down.
- Sugar: For an easy refined sugar free option use maple sugar, honey or maple syrup.
- Lemon Juice and Water: Feel free to use 3 tablespoons of your preferred liquid. I suggest using lemon and/or water. If you preferr, substitute the lemon with lime or orange juice.
- Vanilla and Cinnamon: These are flavor add-ins and completely optional. Add ½ teaspoon vanilla extract and/or ¼ teaspoon ground cinnamon to the blueberry compote once the compote has been removed from heat to cool.
How To Make
Learn how to make blueberry compote in a few easy steps.
- Wash and pat dry the fresh blueberries. Pick out any stems, shriveled or moldy blueberries. Place the 1 cup of the prepared blueberries, sugar, water and lemon juice into a medium sauce pan. Gently stir to fully mix the ingredients together. Heat the mixture over medium heat until the sugar begins to dissolve. Cook the blueberries over medium heat for about 10 - 15 minutes, stirring fairly frequently to prevent the blueberries from sticking to the pan.
- Once the blueberries have started to break down and thicken, add the remaining cup of blueberries. Cook the mixture for an additional 5 - 8 minutes or until the mixture has reached your preferred texture and consistency. Remove the blueberry sauce from the heat, stir in any flavoring extracts (like vanilla extract) if you like. When it’s time to serve, transfer the stewed blueberry sauce to a serving dish or top your favorite breakfast or dessert with the syrupy berry topping and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Keep the blueberry compote in an airtight container in the fridge for up to 2 weeks. For longer storage transfer the berry compote to the freezer.
- Freeze: Store an airtight container in the freezer for up to 2 - 3 months.
- Thaw: Transfer the frozen blueberry sauce to thaw in the fridge overnight.
- Serve: Blueberry compote is the perfect topper for any breakfast or dessert dish you would typically add fruit on or serve with fresh fruit such as pancakes, waffles, parfait, cake, cheesecake, even ice cream. I highly suggest serving blueberry sauce with my Croissant French Toast, Brioche French Toast Casserole, Blueberry Waffles, Blueberry Bread Pudding or Creme Brulee Cheesecake.
M’s Expert Tips
- Use your favorite cherries. To make the best blueberry compote make sure to use ripe, firm, sweet and tart, in season blueberries you love. Frozen blueberries can also be used without any changes to the ingredients. Frozen blueberries can take a bit longer to thicken and cook down.
- Decide how sweet you want the blueberry sauce to be. Make sure to taste the blueberries to decide how much sugar to add before making the compote.
- Add herbs or citrus for flavor variations. Herbs such as mint or thyme can be added to the blueberries and sugar for a fresh, earthy flavor. Swap the water for lemon, lime or orange juice. Ground cinnamon, ginger or vanilla extract add more cozy flavor.
FAQs
Blueberry compote and blueberry sauce are basically the same thing. Compote is a fancy word for simple cooked fruit sauce. Compote can be loose and saucy or thicker and glossy depending on the cooking time and your preferences.
Use this sweet and jammy blueberry sauce to top dessert and breakfast dishes such as french toast, pancakes, ice cream, cheesecake or ice cream.
Yes, frozen cherries can be used to make cherry compote. There is no need to thaw the blueberries.
This cherry sauce can be sweetened with sugar, brown sugar, maple sugar, honey or maple syrup.
This easy and fresh blueberry sauce lasts about 2 weeks when stored in the fridge.
Other Blueberry Recipes to Try
If you try this Blueberry Compote recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Blueberry Compote Recipe
Equipment
- 1 medium sauce pan or pot
Ingredients
- 2 cups fresh or frozen blueberries
- ¼ cup (50 g) sugar, light brown sugar or maple syrup
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) lemon juice
Instructions
- Wash and pat dry the fresh blueberries. Pick out any stems, shriveled or moldy blueberries.2 cups fresh or frozen blueberries
- Add 1 cup of the prepared blueberries, sugar, water and lemon juice into a medium sauce pan. Gently stir to fully mix the ingredients together. Heat the mixture over medium heat until the sugar begins to dissolve. Cook the blueberries over medium heat for about 10 - 15 minutes, stirring fairly frequently to prevent the blueberries from sticking to the pan.¼ cup (50 g) sugar, light brown sugar or maple syrup , 2 tablespoons (30 ml) water, 1 tablespoon (15 ml) lemon juice
- Once the blueberries have started to break down and thicken, add the remaining cup of blueberries. Cook the mixture for an additional 5 - 8 minutes or until the mixture has reached your preferred texture and consistency. Remove the blueberry sauce from the heat, stir in any flavoring extracts (like vanilla extract) if you like.
- When it’s time to serve, transfer the stewed blueberry sauce to a serving dish or top your favorite breakfast or dessert with the berry topping and enjoy.
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