Go Back
Homemade blueberry compote served over pancakes with fresh berries

Blueberry Compote

A delightful topping made from fresh blueberries, perfect for pancakes, yogurt, and desserts.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1/2 cup water Can be substituted with fruit juice for added flavor.
  • 1/4 cup brown sugar Adds a rich caramel-like sweetness; coconut sugar is a healthier alternative.
  • 1/4 cup white granulated sugar Enhances sweetness; can be swapped with honey or maple syrup.
  • 2 strips lemon zest Infuses fresh, citrusy notes; substitute with a dash of lemon extract if fresh lemons are unavailable.
Fruit Ingredients
  • 3 cups blueberries Fresh or frozen work well; fresh yields a brighter flavor.
  • 1 tsp vanilla extract Optional; almond extract can be used for a different twist.
  • 1 tbsp fresh lemon juice Add more to taste for balance.

Method
 

Preparation
  1. Combine water, brown sugar, and white sugar in a saucepan with the lemon zest strips. Heat over medium-high, stirring until the sugars dissolve.
  2. Once the mixture reaches a gentle boil, remove the lemon zest to avoid bitterness.
Cooking
  1. Add in the blueberries and the optional vanilla extract. Allow them to simmer on medium heat for about 10 minutes, stirring occasionally, until you achieve your desired consistency. If you want a jammy texture, mash some of the blueberries with a potato masher.
  2. Stir in the fresh lemon juice and mix until combined. Once complete, remove from heat.

Notes

Store Blueberry Compote in an airtight container in the refrigerator for up to one week or freeze for up to six months. It can be served warm or cold.