Blueberry Compote Recipe

Blueberry compote swirled with vanilla yogurt in a small ramekin.

5 from 1 vote

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!

Prep Time3

Cook Time25

Total Time28

Course: Breakfast, Brunch, Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 93kcal

Author: Megan Calipari

Cost: $4

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