Blueberry Compote Recipe

Looking for a delicious Blueberry Compote recipe that has a hint of lemon in it? This easy to make topping can be prepared using a small saucepan and stores nicely for up to two weeks in the fridge.

This recipe pairs nicely with this 4 Ingredient Pancakes (coming soon) that we recently made. You can find this equally easy recipe on our food blog, Sizzling Eats.

If you have never made a compote before. they are typically really simple to do and require fresh berries and a stove top. Additions like lemon zest and sugar are typically added. You can use fresh or frozen berries, but I personally prefer fresh fruits.

A compote is made of fruits that are left in chunky pieces and stewed in juices with sugar. It can be served warm over recipes like crepes, or cold over recipes like vanilla ice cream.

We made a super helpful video that you can watch right in this post in case you had any questions about the process. You can also find it on our new food related You Tube channel.

Fresh blueberries are best for this recipe. If you do use frozen blueberries, allow berries to defrost before cooking. Pat them dry before adding them to your sauce pan. I also recommend using 1-2 more tablespoons of granulated sugar.

• 1 pound of fresh blueberries (fresh work best)
• 1/4 cup of water
• Zest of half a lemon about 2 teaspoons
• Juice of half a lemon about 1 1/2 tablespoons
• 4 tablespoons of granulated sugar

Wash fresh blueberries and pat them dry.

Add blueberries, lemon zest, juice, and granulated sugar to your sauce pan.

Cook over medium-low heat for 6 minutes or until berries have popped and are a deep violet color. They will be tender and the juices will be abundant; stir occasionally.

Reduce heat to low, and cook for another 3 minutes for a thinner consistency compote as seen above.

To make this compote with strawberries which will be thicker thanks to the additional pectin in berries, follow this Strawberry Compote Recipe.