An easy Blueberry Compote recipe that's make ahead ready, freezer-friendly, and ready in about 15 minutes. Make it with fresh or frozen blueberries, a touch of lemon ties all the flavors together. Enjoy on ice cream, pancakes, oatmeal, yogurt and more! This recipe is vegetarian, vegan and gluten free.Make this recipe with brown sugar or for a lightly and naturally sweetened compote, try maple syrup!This recipe yields 3/4 C (195g) or about 12 Tablespoons
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.
For Storage:
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.
Notes
*If using frozen berries and/or maple syrup, the compote will take slightly longer to thicken than if using fresh berries or brown sugar, about 11-14 minutes. **For a little less lemony compote, omit lemon zest. Nutrition is for berry compote made with 2 Tbs of Brown Sugar.