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Blueberry Compote on a spoon
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4.89 from 9 votes

Blueberry Compote

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.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Condiment, Dessert
Cuisine: American
Servings: 6 (¼ cup)
Calories: 73kcal
Author: Trang


  • 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


  • 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.



  • 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.


Serving: 88g | Calories: 73kcal