This simple Blueberry Compote is bursting with flavour and goodness. It's made from only 4 ingredients and is perfect for drizzling over pancakes, waffles, yogurt and more.
Blueberry Compote is one of our favourite recipes for jazzing up an uninteresting bowl of porridge. It's quick, easy, and comforting.
If you love starting your day with a delicious homemade breakfast, you should try my Chocolate Granola recipe!
If you're a fan of blueberries, you'll love my Blueberry Banana Baked Oatmeal and Blueberry Chocolate Chip Muffins.
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Why You'll Love This Recipe
- A healthy topping with no refined sugar.
- Only 4 ingredients and ready in 10 minutes.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Blueberries - we use frozen blueberries, as they're cheaper and more readily available all year round. If you use fresh blueberries, reduce the cooking time by a few minutes.
- Maple syrup - we use maple syrup instead of regular white sugar. You could also use honey.
- Lemon - use fresh lemon juice and zest.
- Ground cinnamon - adds a hint of spice.
How to Make Blueberry Compote
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the blueberries, maple syrup, lemon juice, zest and cinnamon to a small saucepan and heat on medium heat.
- Stir regularly for 5-10 minutes until the mixture bubbles and the blueberries are cooked all the way through. Frozen blueberries take a little longer to cook than fresh blueberries.
Serving Suggestions
We love to add this blueberry topping to Ice cream, pancakes, crepes, cheesecake, porridge, overnight oats, Greek yogurt, waffles, and chia pudding.
Common Questions
Yes - the compote freezes well in a freezer bag or airtight container for up to 3 months. Thaw it overnight in the refrigerator and warm it in a saucepan on the stovetop.
The compote will last for 2 weeks in the refrigerator. Store it in an airtight container or jar.
To thicken the blueberry compote, dissolve 1 tablespoon of corn starch in 1.5 tablespoons of cold water, and simply add it to the compote during cooking.
You can reheat the compote in a saucepan on the stovetop.
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📖 Recipe
Blueberry Compote
Ingredients
- 200 g blueberries, frozen or fresh, note 1
- 1 tablespoon lemon juice, plus the zest of one lemon
- 1 tablespoon maple syrup, or honey
- ¼ teaspoon ground cinnamon
Instructions
- Combine the blueberries, maple syrup, lemon juice, zest and cinnamon in a small saucepan and cook over a medium heat.
- Stir regularly for 5-10 minutes until the mixture bubbles and the blueberries are cooked all the way through. If you want the compote thicker, see the notes below.
- Drizzle over your favourite pancakes, waffles, porridge, Greek yogurt etc.
- See the notes below on how to store.
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