- 1 pound blueberries (fresh or frozen without thawing)
- 3 tablespoons sugar
- 3 tablespoons water
- 1 tablespoon lemon juice (optional)
- Wash the blueberries and reserve, no need to dry them.
- Put the sugar, water, and juice if used in a medium saucepan and bring to a boil over medium-high heat. Lower the heat.
- Add the fruit and cook on medium-low heat until it comes to a slow simmer stirring a few times until the liquid starts to thicken and the berries soften slightly. You can cook them more or less depending on how soft and not you want the blueberries. Being so small and watery, they do soften quickly.
- Transfer the fruit to a bowl leaving the syrup in the saucepan. Using a skimmer for this step makes it very easy.
- Cook the juice a minute or two more so it thickens further and add it to the fruit. Let the mixture cool down and then cover the bowl with plastic wrap or put it in an airtight container or glass jar before refrigerating it. It lasts several weeks in the fridge.
- Use it cold, at room temperature or warm, it's really up to you depending on what you serve it with.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Storing: keep the compote refrigerated in an airtight container or a bowl covered tightly with plastic wrap. You can also freeze it for a month (in a safe container) and let it come to room temperature before using it.
Uses: this simple blueberry compote recipe is lighter than a regular sauce. And one of those easy recipes that's the perfect topping for breakfast food like waffles, pancakes, porridge or oatmeal (my favorite way), chia pudding, french toast, or granola and plain yogurt, and also for desserts like vanilla ice cream, pound cake slice with a dollop of whipped cream, or cheesecake.
Amount of sugar: it can be adjusted depending on how sweet you want the finished sauce by adding a few extra tablespoons of sugar. But a fruit compote uses less sugar than a jam or thick topping with cornstarch.
Amount of liquid: if you find that after a stay in the refrigerator or freezer the liquid in the compote is less than you want, simply add a tablespoon of water at a time until you have the desired consistency. Keep in mind that the sweetness will be diluted a little with each addition. Another way of adding extra liquid is to make a simple syrup with half a cup of water and 2 tablespoons of sugar (medium heat until it boils) and add it to the compote you already made.
Other sweeteners: if you don't want to use sugar, you can add honey or pure maple syrup or some other type of sugar syrup you like to the saucepan with the berries and the water.
Flavorings: citrus can be used to flavor this homemade blueberry compote recipe. Add some orange zest or lemon zest at the beginning or a few drops of vanilla extract (or orange liqueur for a more sophisticated flavor). A little ground cinnamon goes well with it too.
Other berries: you can substitute the blueberries for other fresh berries (or frozen). There is a post in this blog with the recipe for strawberry compote.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Fruit recipes
- Method: Cooking
- Cuisine: International
- Serving Size: 1/6
- Calories: 68
- Sugar: 13.9 g
- Sodium: 1 mg
- Fat: 0.3 g
- Carbohydrates: 17.4 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: strawberry compote