Blueberry Compote Recipe
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.
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.
Notes
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.
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.
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