Blueberry Compote is a healthy, quick and easy whole food plant based condiment perfect for topping on waffles, pancakes, biscuits or spread on toast or scones!
This delicious berry compote is made with fresh or frozen blueberries, lemon, and just a touch of sugar. It’s slightly tart, sweet, and super versatile!
I love the naturalness of using less sugar than most recipes call for, letting the blueberries really shine. When purchased at peak season they don’t need much, but feel free to adjust the sugar to suit your taste.
I made this originally to top on pancakes, but it would be great on waffles too. Not to mention, you can stir into yogurt, oatmeal or top on a slice of lemon pound cake.
There are so many ways to use blueberry compote, and if blueberries are in season all year, you can whip it up whenever you want. Plus, the recipe can easily be doubled and stored for later!
In this recipe, blueberries, citrus and small amount of sugar are mashed and simmered together, creating a quick and easy topping, spread or stir in.
Here is everything you will need:
Blueberries – fresh or frozen
Lemon – can sub with orange for variation
Sugar – coconut sugar, pure cane sugar, date or monk fruit sugar
How To Make Blueberry Compote
(Note – The full printable recipe is at the bottom of this post)
Wash the blueberries and remove any of the tiny, dried stems.
Add the blueberries, lemon, and sugar to a small pan and cook over medium-low heat.
Smash some of the blueberries with the back of a sturdy spoon or fork.
Let the compote simmer for 5 – 10 minutes on low heat.
Remove and let rest for 10 minutes. Compote will thicken as it cools.
And now you are ready to enjoy!
Recipe shown in pictures is a double batch.
How To Store + Freeze
Refrigerator:Leftovers can be stored in the refrigerator for up to 7 days, in a covered container. Give a good stir before serving.
Freezer:Blueberry compote can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers or ziploc bags. Let thaw in the refrigerator before using.
Reheat: You can safely reheat in a small pan on the stovetop over low until warmed through. Alternatively, warm in the microwave using 30 second intervals, stirring between each, until warmed through.
Serving Suggestions
This fruit compote is super versatile and can be used warm, at room temperature or chilled. Here are a few of my favorite options:
Topping: Use as a topping for vegan oatmeal pancakes and vegan waffles, or spread on toast, scones or muffins. You can even drizzle it on vanilla or chocolate banana nice cream!
Stir-in: Serve swirled into oatmeal (stovetop or baked) or your favorite plant based vanilla yogurt.
Baked goods: Stir into batter when making bread, scones, muffins, waffles or pancakes.
More Easy Condiment Recipes
Sweet Cashew Cream
Triple Berry Chia Jam
Homemade Applesauce (Instant Pot or Slow Cooker)
Cranberry Applesauce (Instant Pot or Slow Cooker)
Skillet Cinnamon Apples
If you try this blueberry compote or have a question, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
BLUEBERRY COMPOTE
Print Recipe
★★★★★5 from 9 reviews
Blueberry Compote is surprisingly quick and easy to make using minimal ingredients, making for a delicious topping for pancakes and waffles or swirl into oatmeal and yogurt!
Author:Julie | The Simple Veganista
Prep Time:5 min
Cook Time:10 min
Total Time:15 minutes
Yield:Serves 2 - 3 1x
Category:Condiment
Method:simmer
Cuisine:American
Diet:Vegan
Ingredients
UnitsScale
1cupblueberries (fresh or frozen)
zest of onelemon or orange, optional
2 – 3 tablespoons lemon or orange juice
2 teaspoonssugar (coconut, date, monk, raw or pure cane sugar)
Instructions
Prep: If using fresh blueberries, rinse well and remove any stems.
Simmer: Place a small saucepan over medium heat, add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon.
Cool: Cook for 8 minutes or so, until compote is warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.
Best served warm or at room temperature, but can also be served chilled.
Makes about 2/3 cup.
Store: Leftovers can be stored in the refrigerator for up to 7 days. Give a good stir before serving. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in refrigerator before using.
Notes
Recipe can easily be doubled.
Nutritional values are estimates only. See ourfull nutrition disclosure here.
For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.
Thicken: The longer you cook the compote, the thicker it will get. However, if you want to thicken it more you can create a cornstarch slurry with 1 teaspoon of cornstarch and 1 teaspoon of water, and add it to the compote while it's still cooking, stirring constantly while it thickens.
Sugar. I don't add too much sugar, a quarter of a cup is enough for this amount of berries. Sugar helps the compote to thicken and acts as a preservative, so the recipe can last longer in the fridge. You can substitute sugar for the same amount of honey or maple syrup, but it will change the final taste.
The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.
Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.
Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.
There are two ways to thicken the compote – lemon peel contains pectin, which is a natural thickener.Alternatively, you can use a cornstarch slurry if a fresh lemon isn't available. Warning though – use just a small amount of thickener – we're not making jam!
If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin.
Thickening fruit juice is helpful if you're making delicious foods like pies or tarts, as well as canned fruit juices or fruit sauces. Cornstarch is a popular thickener because it creates a shiny filling without clouding the colors of the fruit juice.
To use flour as a thickening agent: Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.
Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin. It thickens up jam really well, combined with the sugar and heat.
They are considered a superfood and have the highest antioxidant content of any fruit or vegetable. They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.
Since blueberries have a score of 53, they are considered a low-GI food. If you have diabetes and eat blueberries, their glucose will be released into the bloodstream slowly during digestion, which is a good thing. These berries are a blood-sugar-friendly food, in part, because of their fiber.
Yes, despite their size, blueberries do happen to contain quite a bit of sugar. One cup of blueberries contains around 15g of sugar, whereas raspberries contain 5g of sugar. But on the plus side, blueberries are also made up of several different types of phytonutrients.
Reduce the heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Remove from the heat and cool for a few minutes before serving, or refrigerate for later use; it will thicken further as it cools.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
