A quick and simple Blueberry Compote with a hint of lemon is the perfect topping for pancakes, waffles, and even ice cream. All you need are a few ingredients and 10 minutes to make this delicious sauce.
Blueberry is in season pretty much all year long here, but I find that they taste best during peak season around summer. They’re delicious fresh, or baked into scones, cake and pie. They’re even more delicious when cooked up into this easy Blueberry Compote. This compote is delicious over breakfast oatmeal, yogurt, and pancakes. It will turn simple vanilla ice cream into a cool party!
For this Blueberry Compote, I added lemon zest and lemon juice to the mixture to brighten its flavor. Typically, I don’t use a lot of sugar to sweeten fruit compote, two tablespoons per pound of fresh fruit are enough. But since lemon juice adds a lot of tartness, I increase the amount of sugar to three or even four tablespoons in some cases, especially if the blueberries are off season and not very sweet.
Blueberry Compote Recipe Tips and Tricks
You can control the thickness of the compote during the cooking process.
- For thicker compote, almost like pie filling texture, remove the fruits about 2/3 of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up as it cools.
- For thinner, pourable compote, cook the entire mixture for the entire amount of time without removing the fruits. As you cook, the juice will reduce but the fruits will also release more juice and keep the mixture thinner.
I stored my blueberry compote in an old coconut oil jar in the refrigerator. It didn’t last long because we used it all up meal prepping breakfast parfait the next day with coconut yogurt and homemade granola. But it should keep in the fridge for up to two weeks.
More Compote and Topping Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 lb fresh blueberry
- Zest of 1 lemon
- 2 tablespoon lemon juice
- 3 - 4 tablespoon granulated sugar
- A pinch of kosher salt
Wash and dry the blueberries.
Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.
Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.
Add blueberries back into the pot and stir to combined.
Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.
Continue cooking without removing the blueberries for the next 2 - 3 minutes, reduce the heat slightly so the mixture doesn’t boil over.
Remove from heat and transfer to a jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.