Blueberry Compote Recipe
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.
Servings: 24 tablespoons (1½ cups)
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.
Nutrition
Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 0.5mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg