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    Home » Recipes » Simple Vegan Breakfast Ideas

    Blueberry Compote Recipe

    Published: Jan 5, 2024 · Modified: Jan 21, 2024 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    This Blueberry Compote Recipe is made with frozen blueberries and a pinch of lemon zest for a bright and simple sauce. This compote is thick and delicious and is ready in under 30 minutes using only 4 ingredients!

    Blueberry Compote recipe in a white bowl with a gold spoon in it.

    This compote is delicious on everything! In the morning, I love to use it to top oatmeal and Vegan Oat Flour Pancakes or I'll serve it with yogurt and Homemade Cinnamon Granola.

    But, its not only for breakfast! Its also a delicious sauce for desserts. And for dessert, I love to serve it with Vegan Vanilla Pound Cake and a dollop of Vegan Whipped Cream Frosting. Its the perfect easy and beautiful dessert.

    Jump to:
    • Why You'll Love This Recipe
    • What is Compote?
    • Ingredient Notes
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Tips and Tricks
    • Looking for More Berry Recipes?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    This Blueberry Compote recipe is one of my all-time favorites, so I know you're going to love it too. Here are some reasons why:

    • This recipe is great for beginners.
    • The compote is super versatile- use it for breakfast or desserts!
    • I used frozen blueberries, so you can make it any time of year.
    • There is no sugar in this recipe! Just a dash of maple syrup.
    • This compote recipe is done in under 30 minutes and its thick and delicious!

    What is Compote?

    Compote is fruit cooked with water and sugar. Kind of like a jam with no pectin or any thickener in it.

    You can get as creative as you like with compotes, adding spices, a mixture of fruits and different sweeteners.

    Ingredient Notes

    Ingredients needed to make this recipe on a white cloth.

    Frozen Wild Blueberries: I like frozen wild blueberries for this recipe. I find that they have the most flavor. My favorite brand is Wymans.

    Lemon Zest and Juice: Lemon zest and lemon juice brings out the blueberry flavor in this compote.

    Maple Syrup: A dash of maple syrup for sweetness.

    Variations and Substitutions

    Instead of maple syrup, you can use an equal amount of agave nectar or granulated sugar.

    Step-by-Step Instructions

    Frozen blueberries in a saucepan.

    Step 1. Add the blueberries and water to a saucepan over low heat. Allow the blueberries to defrost for 10 minutes.

    Thawed blueberries in a saucepan with lemon zest, and maple syrup in it.

    Step 2. Once the blueberries are defrosted, add maple syrup, lemon zest and a pinch of salt.

    Finished blueberry compote in a saucepan.

    Step 3. Simmer the blueberry compote for 15 minutes.

    Close up of blueberry compote in a white bowl.

    Step 4. And serve as desired.

    Recipe FAQs

    How should I store this Blueberry Compote recipe?

    Scoop the compote into an airtight container and store in the refrigerator for up to 4 days.

    Can I make this recipe with another type of berry?

    Yes! This recipe would be delicious with blackberries or with a bag of mixed frozen berries. Simply use the same amount by weight.

    Expert Tips and Tricks

    If you want a smoother Blueberry Compote, once the compote is finished cooking, use a potato masher to mash the blueberries to your desired consistency.

    Or, use an immersion blender for an even smoother compote.

    A small ramekin with yogurt in it swirled with blueberry compote.

    Looking for More Berry Recipes?

    • A slice of blueberry jam cake on a white plate
      Vegan Blueberry Jam Cake
    • Vegan Gluten Free Single Serving Blueberry crisp in a ramekin with a spoon in it.
      Single Serving Blueberry Crisp (Gluten Free!)
    • Peach cobbler on a plate topped with a scoop of vanilla ice cream.
      Vegan Peach Cobbler
    • A layer cake on a white cake stand
      Vegan Blackberry Chantilly Cake

    If you tried this Blueberry Compote recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Blueberry compote swirled with vanilla yogurt in a small ramekin.

    Blueberry Compote Recipe

    Megan Calipari
    This Blueberry Compote Recipe is made with frozen blueberries and a pinch of lemon zest for a bright and simple sauce. This compote is thick and delicious and is ready in under 30 minutes using only 4 ingredients!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 3 minutes mins
    Cook Time 25 minutes mins
    Total Time 28 minutes mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 4 Servings
    Calories 93 kcal

    Equipment

    • 1 3-4 Quart Saucepan
    • 1 Wooden Spoon
    • 1 Potato Masher
    • Measuring Cups and Spoons

    Ingredients
      

    • 1 Pound Frozen Wild Blueberries This is about 3 ½ Cups
    • ⅓ Cup Water
    • 2 tablespoon Maple Syrup
    • The Zest of One Lemon
    • Pinch of Kosher Salt
    • 4 teaspoon Lemon Juice

    Instructions
     

    • Combine blueberries and water into a large pot over low heat. Gently allow the berries to defrost, stirring occasionally. This will take about 10 minutes.
      1 Pound Frozen Wild Blueberries, ⅓ Cup Water
    • Once the berries have defrosted, add the maple syrup, lemon zest and salt. Bring to a simmer and allow to simmer, stirring occasionally for 15 minutes.
      2 tablespoon Maple Syrup, Pinch of Kosher Salt, The Zest of One Lemon
    • After 15 minutes, remove from heat and add the lemon juice. Then, if desired use a potato masher or the back of a fork to mash the berries to the desired consistency.
      4 teaspoon Lemon Juice
    • Serve.

    Notes

    I recommend frozen wild blueberries for this recipe. I find that they have the most flavor.
    If you don't have maple syrup, substitute and equal amount of agave nectar or granulated sugar.
    To store: Store in an airtight container in the refrigerator for up to 4 days.

    Nutrition

    Serving: 0.33CupCalories: 93kcalCarbohydrates: 24gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 115mgFiber: 3gSugar: 17gVitamin A: 62IUVitamin C: 13mgCalcium: 19mgIron: 0.3mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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