15-Minute Blueberry Compote
Our blueberry compote recipe is made with fresh or frozen blueberries, sugar, and a hint of lemon. It’s the perfect topping for pancakes, waffles, yogurt, and desserts and only takes about 15 minutes to make!
If you love blueberries, you’ve got to try this blueberry compote recipe!
All you need are some blueberries (both fresh and frozen work), granulated sugar, water, and some lemon juice. I even give the option for cornstarch slurry as a thickener if you need it.
It takes about 15 minutes to get a bright, berry packed topping that works beautifully on blueberry pancakes, waffles, oatmeal, blueberry toast, and crepes.
Compote vs. Jam
Jam usually requires the canning process and pectin, whereas compote doesn’t.
Compote has a shorter shelf-life, usually about 1 week, and is prepared right on the stovetop in a single saucepan. The result is a thick, chunky, fruit topping that works best when it’s spooned over your favorite foods.
My blueberry compote is packed with both cooked and whole berries, and it comes together fast. It’s a great option if you need a quick fruit topping on the breakfast table.
I actually prefer it to canning since you can make it as needed.
Tips for Successful Compote
- Adjust the sugar to your liking.
- Use fresh lemon juice if possible.
- Cook the compote in a medium or large-medium saucepan so it doesn’t bubble over.
- Add a tiny bit of cornstarch slurry to thicken it up.
What you’ll need
How to Make Blueberry Compote
This compote starts with a quick simple syrup as the base.
Pour the water and sugar into a medium saucepan and heat over low-medium heat. Continue to stir until the sugar dissolves completely.
Add half (1 ½ cups) of the blueberries and cook until they begin to burst and the liquid starts to thicken. It usually takes about 8 to 10 minutes.
After cooking the blueberries down if the mixture is still pretty thin go ahead and add a little bit of slurry.
Make the slurry by mixing 2 teaspoons of cold water until the cornstarch dissolves. Place 1 teaspoon of slurry into the blueberry and heat until it begins to bubble.
Continue cooking for another minute until the blueberry mixture thickens then remove from heat. Stir in the remaining 1 ½ cups fresh blueberries and lemon juice.
Stir until the fresh blueberries soften and mix completely with the cooked berries. Let the compote cool before serving.
How to Store Leftovers
Store any leftover compote in an airtight container in the refrigerator for up to a week. It also freezes well for up to 2 months. Just thaw it in the fridge overnight before using.
Ingredients
- ⅓ cup water
- ⅓ cup granulated sugar
- 3 cups fresh blueberries
- 1 tablespoon freshly squeezed lemon juice
Cornstarch Slurry, optional
- 2 teaspoons cold water
- 1 teaspoon cornstarch
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Instructions
- Add the water and sugar to a medium saucepan over low-medium heat. Stir until the sugar dissolves completely.⅓ cup water⅓ cup granulated sugar
- Add 1 ½ cups of blueberries and cook for 8 to 10 minutes, stirring occasionally, until the berries begin to burst and the liquid starts to thicken.1 ½ cups fresh blueberries
- If the compote is thinner than you’d like, make the slurry by stirring the cold water and cornstarch together in a small bowl until smooth.2 teaspoons cold water1 teaspoon cornstarch
- Stir 1 teaspoon of the slurry into the blueberry mixture and cook until it begins to bubble. Continue cooking for about 1 minute, or until the compote thickens.
- Remove the saucepan from heat. Stir in the remaining 1 ½ cups of blueberries and the lemon juice.1 ½ cups fresh blueberries1 tablespoon freshly squeezed lemon juice
- Let the compote cool slightly before serving.
Notes
- Store any leftover compote in an airtight container in the refrigerator for up to a week.
- You can use fresh or frozen berries. I highly recommend using fresh because you’ll get a better texture.
Nutrition
More Topping Recipes
If you have leftover blueberries, use them to make our blueberry simple syrup! Don’t forget to check out our other sweet topping options.
