An easy blueberry compote recipe that’s make ahead ready, freezer friendly and ready in about 15 minutes. Enjoy on all the things like ice cream, pancakes, oatmeal, yogurt and more! This recipe is vegetarian, vegan and gluten free.
Blueberry Season is Here!
Have you tried berry compote? It’s a fabulous condiment that’s easy to make with minimal ingredients. This berry compote is make ahead ready and freezer friendly too! It comes together quick and there are many ways to enjoy it.
Blueberry season means fresh blueberry compote is only a minutes away. Make this delicious recipe now and freeze for later. Or, if you’ve stashed fresh blueberries in the freezer, this recipe for compote can also be made from frozen berries.
I didn’t know how to make a compote until I made it in pastry school. I found it to be a versatile and quick recipe to make, so it was easy to lean on when I needed an accouterment to a cheesecake, pastry or ice cream. Little did I know it would be something I frequently make at home.
How to Make Blueberry Compote
Serve berry compote warm right off the stove for a looser, more syrupy set, or refrigerate for a thicker set. With just a few simple ingredients, berry compote can be whipped up in no time! In summary, here’s how to make it (see recipe card for details):
- First, place the blueberries, maple syrup or brown sugar, water, lemon juice and lemon zest in a sauce pot.
- Second, cook over medium heat until simmering.
- Third, turn the heat down and mash the berries a bit. The juice and the berries will begin to cook down.
- Fourth, once slightly thickened, remove from the heat and stir in vanilla extract or other add-in.
At this point the berry compote can be shared warm, or at room temperature. It will be thicker than a syrup, but still loose. For a thicker, more spreadable compote, let it chill in the fridge for about an hour.
Blueberry Compote FAQs
What is blueberry compote?
Blueberry compote is a simple mixture of fresh or frozen blueberries with sugar, a touch of water and other add-ins like lemon juice and/or zest, ginger, cinnamon or vanilla. Compote is stewed or cooked down until it thickens slightly. Berry compote can be shared warm or cold.
What is blueberry compote used for?
Blueberry compote is enjoyed as condiment so it’s used in small amounts to enhance the flavor and texture of food. Share it on pancakes, waffles, french toast, or crepes. Swirl it in ice cream, cooked or overnight oats, in yogurt or chia pudding. It’s fabulous in lemon curd parfaits and on cheesecakes too!
Go savory with some baked brie topped with compote or try it on toast with cream cheese. The possibilities are endless!
More Berry Compote FAQs
Is blueberry compote healthy?
This depends on your dietary needs. However, blueberry compote can be made healthier if naturally sweetened with maple syrup instead of brown sugar.
Can I put maple syrup in a compote?
Yes! You can make berry compote with maple syrup instead of sugar for a healthier option. This is especially a delicious way to share compote at breakfast time. The only adjustment for making compote with maple is to cook the compote just about a minute longer.
Can blueberry compote be frozen?
Yes! Easily. Simply transfer the compote to a Mason jar leaving a bit of head space for expansion. Allow to cool completely, then transfer to the freezer for up to several months.
How long does blueberry compote last in the fridge?
You’ll want to enjoy your blueberry compote within about one week when stored in the fridge. Otherwise, transfer it to the freezer for longer storage.
A Few Recipe Notes
- Need a blueberry compote for pancakes? This is your recipe! If not already in the fridge or freezer, berry compote can bubble away on the stove while you’re flipping pancakes. For more ways to enjoy compote, see my FAQs above.
- Naturally Sweetened? Yes please! This berry compote recipe can be made with maple syrup instead of brown sugar.
- Freezer Friendly? Oh yes! This recipe makes a small batch, but doubles with ease. Leftovers can be frozen for up to a few months.
- Fresh or Frozen Blueberries? Either will work. If using frozen, the compote just needs about a minute longer on the stove.
- Optional Add-ins: As written this recipe includes lemon zest and juice. The lemon zest brightens the flavor of the blueberries but can be left out if desired. Other optional Add-ins include: vanilla extract, grated ginger or a touch of cinnamon.
Recipes to Enjoy Blueberry Compote With
- Banana Pecan Oat Waffles
- Sourdough Oat Pancakes
- Gluten Free Sourdough Pancakes
- Peanut Butter Overnight Oats
- Share with Yogurt and Maple Pecan Granola
- Easiest Sourdough Discard Biscuits
Easy Blueberry Compote
- 2 C (195g) Fresh Blueberries about one pint. *see note if using frozen
- 2 – 3 Tbs Brown Sugar or Maple Syrup *see note. if blueberries are tart, use 3 Tbs.
- 1 Lemon Zested ***see note
- 1 tsp Lemon Juice
- 2 Tbs Water
- 1/2 tsp Vanilla Extract
- 1/2 tsp Fresh Ginger grated
- 1/4 tsp Cinnamon ground
- In a medium sauce pot, add the blueberries, brown sugar or maple syrup, lemon zest and juice, and water. Stir.
- Bring mixture to a simmer. Turn heat to medium low and simmer for 10-13 minutes, stirring occassionally and mashing the berries with the back of the spoon as they soften. It's okay if some berries stay whole. For a thinner set, more syrup-like, cook bluberries closer to 10 minutes.
- As the mixture thickens, turn the heat to low. You'll notice towards the end of cook time, as you stir, a trail will be left so you can see the bottom of the pan. This is an indication that the compote is done.
- Remove the compote from the heat and stir in any additions. Allow to cool for a few minutes in the pan. The compote will thicken as it cools. Share while still warm or transfer to a storage container and place in the fridge will it will thicken further.
- Store in the refrigerator for up to a week. If storing in the freezer, allow the compote to cool to room temperature, then transfer to the freezer for up to a month.
- Gently rewarm stovetop for just a minute or two on low or in the microwave for about 30 seconds.