Blueberry Compote

Blueberry Compote

Fresh blueberries simmer down into a glossy, jammy sauce with just a hint of lemon.

Total 25 min Makes 16 oz Calories 65/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This compote turns simple blueberries into a thick, syrupy topping perfect for pancakes, waffles, yogurt, or cheesecake. A touch of lemon juice brightens the natural sweetness while a short simmer breaks the berries down into a glossy, spoonable sauce. It comes together in about 15 minutes with minimal ingredients.

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 teaspoons lemon zest
  • 1 tablespoons cornstarch
  • 1 tablespoons water
  • 1/8 teaspoons salt

Method

  1. In a 6-quart saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt.

  2. Place the pan over medium heat and bring to a simmer, stirring occasionally, mashing a few berries against the side of the pan to release their juices.

  3. In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

  4. Stir the cornstarch slurry into the simmering blueberries and continue to cook, stirring frequently, until the mixture thickens and turns glossy.

  5. Remove from heat and let the compote cool in the pan for 10 minutes; it will continue to thicken as it cools.

  6. Transfer to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 3.4 (1)

Blueberry Compote

This compote turns simple blueberries into a thick, syrupy topping perfect for pancakes, waffles, yogurt, or cheesecake. A touch of lemon juice brightens the natural sweetness while a short simmer breaks the berries down into a glossy, spoonable sauce. It comes together in about 15 minutes with minimal ingredients.

25 min 16 oz 65 cal

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoons lemon juice
  • 1 teaspoons lemon zest
  • 1 tablespoons cornstarch
  • 1 tablespoons water
  • 1/8 teaspoons salt

Method

  1. 1

    In a 6-quart saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and salt.

  2. 2

    Place the pan over medium heat and bring to a simmer, stirring occasionally, mashing a few berries against the side of the pan to release their juices.

  3. 3

    In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

  4. 4

    Stir the cornstarch slurry into the simmering blueberries and continue to cook, stirring frequently, until the mixture thickens and turns glossy.

  5. 5

    Remove from heat and let the compote cool in the pan for 10 minutes; it will continue to thicken as it cools.

  6. 6

    Transfer to a jar or airtight container and refrigerate until ready to use.