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.
Servings: 6 (¼ cup)
- 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