Blueberry Compote
This quick and easy Blueberry Compote with a hint of lemon is the perfect topping to stir into yogurt, drizzle on top of pancakes, or spoon onto ice cream. All you need are a few ingredients and less than 15 minutes to make this delicious blueberry sauce.
Servings: 6 (1/4 cup)
Ingredients
- 1 lb fresh blueberry 454 g
- Zest of 1 lemon
- 2 tablespoon lemon juice from about 1 lemon
- 3 - 4 tablespoon granulated sugar 34 g to 45 g
- A pinch of kosher salt
Instructions
- 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.
To get thick compote
- 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.
To get pourable compote
- 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.
Video
Notes
- Frozen blueberries can be used instead of fresh blueberries.
- Increase cooking time if using frozen berries since they will release extra liquid.
- Adjust the amount of sugar to your taste if the lemon juice is too tart or the berries are not sweet enough.
- This recipe yields about 1 cup of thick compote or 1 ½ cup of the thinner one.
Nutrition
Serving: 88g | Calories: 73kcal
