Learn how to make a delicious and versatile blueberry compote with either fresh or frozen blueberries. Perfect for topping pancakes, yogurt, or ice cream.
Whenever I have dessert I love to have contrasting textures, and an easy way to do that is to have a sauce on top of something. This super easy-to-make blueberry compote is sweet, juicy, and the perfect pairing for so many treats.
Let's get to the recipe
Ingredients
For this easy blueberry sauce, you are going to need:
- Blueberries. You can use fresh or frozen blueberries. Keep in mind that frozen blueberries will release more water while cooking which means it might take a few more minutes to reduce. While fresh blueberries might need two tablespoons of water to help crate the sauce around the blueberries. You will cook most of the berries down then add a few more at the end to keep some nice full berries for the compote.
- Granulated Sugar. The sugar sweetens the sauce, I usually only use ¼ of a cup of sugar but you could increase it to ⅓ cup if you are looking for sweet compote.
- One Small Lemon. Lemon helps brighten the blueberries, I like to use the lemon zest and lemon juice from one small lemon.
- Water. The water helps create that lovely juicy, sauce.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to make blueberry compote
In a large pot add 1 ½ cups of blueberries, sugar, zest and juice of the lemon and one tablespoon of water.
Simmer over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then reduce the heat and continue to stir. The berries will naturally sort of break down.
The longer you cook it the more reduced it will become. Frozen blueberries generally produce more liquid than fresh do, so depending on if you use fresh or frozen you may need the second tablespoon of water.
Once you can scrape the bottom of the pan and the liquid doesn't immediately cover itself up add the remaining ½ cup of berries and mix together and cook for another 2 minutes.
Take the pot off of the heat and let cool completely then store in an airtight container in the refrigerator for up to one week.
Uses for blueberry compote
Some of my favorite ways to enjoy this homemade blueberry compote are on top of:
- Pancakes, French Toast, Waffles, Crepes
- Oatmeal, Yogurt, Cottage Cheese
- Pound Cake, Cheesecake, Vanilla Ice Cream
More blueberry recipes
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PrintRecipe Card
Blueberry Compote
Learn how to make a delicious and versatile blueberry compote with either fresh or frozen blueberries. Perfect for topping pancakes, yogurt, or ice cream.
- Total Time: 15 minutes
- Yield: 2 Cups 1x
Ingredients
- 2 cups Blueberries, fresh or frozen, divided
- ¼ cup Granulated Sugar
- Zest and Juice from One Small Lemon
- 1-2 Tablespoons of Water
Instructions
- In a large pot add 1 ½ cups of blueberries, sugar, zest, and juice of the lemon and one tablespoon of water. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then reduce the heat and continue to stir. The berries will naturally sort of break down.
- The longer you cook it the more reduced it will become. Frozen blueberries generally produce more liquid than fresh do, so depending on if you use fresh or frozen you may need the second tablespoon of water. Once you can scrape the bottom of the pan and the liquid doesn't immediately cover itself up add the remaining ½ cup of berries and mix and cook for another 2 minutes. Take the pot off of the heat and let cool completely then store it in an air-tight container in the fridge for up to one week.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
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