Blueberry Compote Recipe

Course: Sauce

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: tablespoons (1½ cups)

Calories: 27kcal

Author: Becky Hardin

This blueberry compote is the perfect garnish for anything from pancakes to pound cake! It’s fresh and fruity with a subtle sweetness and hint of lemon.

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Equipment

Kitchen Scale (optional)

Ingredients

2½ cups blueberries 425 grams, divided (about 1 pint, fresh or frozen)
½ cup granulated sugar 100 grams
⅓ cup water 76 grams
1 lemon zested and juiced
1 tablespoon cornstarch + 2 tablespoons water (7 grams cornstarch + 28 grams water, for slurry)
1 teaspoon pure vanilla extract 4 grams

Instructions

Add 2 cups of blueberries to a medium saucepan along with the sugar, water, lemon zest, and lemon juice. Set the pan over medium heat and cook, stirring occasionally, for 8-10 minutes or until the blueberries have broken up and released their juices.
2½ cups blueberries, ½ cup granulated sugar, ⅓ cup water, 1 lemon
Whisk together the cornstarch and water to create a slurry. Add the slurry to the blueberry mixture and cook for another 1-2 minutes, or until thickened.
1 tablespoon cornstarch
Remove the sauce from the heat and stir in the vanilla and remaining ½ cup blueberries.
1 teaspoon pure vanilla extract
Enjoy immediately.

Notes

Yield: This recipe yields 1½ cups of compote.

You can use fresh or frozen blueberries. If using frozen, let thaw and pat dry before using (or reduce the water in the recipe).
Try swapping out the lemon for an orange, lime, or grapefruit.
Add a cinnamon stick to the pot for a little extra flavor. Remove before serving.
Add a shot of bourbon, rum, or creme de cassis just before serving (adults only!)
This compote can be served warm or cold.

Storage: Store blueberry compote in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition