Blueberry Compote is so easy to make with just fresh blueberries, water, sugar, and lemon juice and zest! This vibrant, summery condiment is perfect for topping off dishes like waffles, cheesecake, and more. The best part? This quick recipe only takes about thirty minutes (or less) to whip up!
I’m such a sucker for blueberry compote! It’s just so easy to make with a handful of simple ingredients in no time. Plus, when you make it, your whole kitchen smells like sweet, fresh blueberries. It’s really better than any candle! If you love blueberries even half as much as I do, you’ll swoon over this rustic recipe. Plus, it’s so versatile – you can use it on SO many things!
One of my favorite ways to use blueberry compote is actually to gift it. It’s a condiment that’s homemade with lots of love… and fresh flavor, making it a huge hit in the summertime. Plus, you can always freeze some and have it for later when you’re craving blueberries but they’re out of season, so it’s really the gift that keeps on giving.
For more info on how exactly to use blueberry compote, just keep on scrolling! I’ve included plenty of ways you can enjoy this fruity topping. Honestly, it’s so good that I won’t judge you for just eating it with a spoon. It’s the perfect level of sweet, slightly zesty, and has the best natural blueberry flavor. I love recipes with no artificial flavors!
How to Make Blueberry Compote
This classic summertime recipe comes together in just a few easy steps. Blueberry compote is a great recipe for beginner home cooks!
- Combine and cook. Stir together all of the ingredients in a saucepan over medium heat until the blueberries begin to burst. This should take about 8-10 minutes.
- Lower the heat. Turn the heat down to low. Continue cooking for another 5-10 minutes, or until the mixture begins to thicken up. You want some of the blueberries to still be in tact.
- Enjoy! You can serve the compote still warm. Just let it cool enough so it’s not super hot. You can also let it cool fully, then refrigerate and serve it chilled. The choice is yours. Either way, enjoy!
How to Serve Blueberry Compote
Feel free to get creative with your blueberry compote! Here are just a few of my favorite ways to enjoy this fruity topping:
- Top off some yogurt with it to sweeten things up a bit. You can even add it to my favorite berry yogurt parfait!
- Make breakfast downright delicious when you top off your pancakes, french toast, biscuits, or waffles with blueberry compote.
- Decorate your desserts with blueberry compote! Some of my favorites include cheesecake, vanilla ice cream and strawberry shortcake (the red, white and blue colors are perfect for 4th of July)!
How to Store Blueberry Compote
Let your compote fully cool to room temperature prior to storing. Once cooled, transfer it to an airtight container and pop it in the fridge for up to 5 days. Make sure that every time you dip into the compote it’s with a clean utensil! Any new bacteria introduced to the compote will make it spoil quickly.
You can freeze blueberry compote for up to 3 months. Let it slowly thaw in the fridge prior to serving. Don’t forget to date and label, of course!
Can I use frozen blueberries?
Yes! This is an easy, versatile recipe with no fuss. Feel free to use frozen blueberries if that’s all that is available to you. However, it’s good to keep in mind that fresh blueberries are best if you have that option.
Taste the best fresh flavors with more of my favorite fruity recipes!
Get the Recipe: Blueberry Compote Recipe
- 2 1/2 cups fresh blueberries
- 2 tablespoons water
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1/2 teaspoon lemon zest
- 1 saucepan
- In a medium saucepan, add the blueberries, water, sugar, cornstarch and lemon juice/zest stirring to combine.
- Cook the blueberries over medium heat for 8-10 minutes until the blueberries begin to burst.
- Turn the heat to low and continue cooking for an additional 5-10 minutes until the mixture begins to thicken but some of the blueberries are still in tact.
- Allow to cool slightly and serve warm.