Best Blueberry Compote Recipe 2021

Best Blueberry Compote Recipe 2021

Best Blueberry Compote Recipe 2021

A quick and easy Blueberry Compote with a hint of lemon is the perfect topping to stir into yogurt, drizzle on top of pancakes, or spooned onto ice cream. All you need are a few ingredients and less than 15 minutes to make this delicious blueberry sauce.

Blueberry sauce or is a sauce prepared using blueberries as a primary ingredient. It is typically prepared as a reduction, and can be used as a dessert sauce or savory sauce depending on the preparation.

It can also be used in the preparation of the blueberry Martini. 

Blueberries seem to be available year-round where I live, but as always they taste the best during peak season around summertime.

You can enjoy them fresh or baked into scones, coffee cakes, and pies. But they are even more delicious when cooked up into this easy Blueberry Compote.

In this blueberry compote recipe, I will show you just how easy it is to whip it all together, and how you can control the thickness of your compote. You can make it thicker and chunkier or make it a thinner blueberry sauce that you can pour over french toast instead of maple syrup.

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How do You Thicken Blueberry Compote?

Blueberries and lemon juice contain natural pectin, which helps things gel together in this recipe. The compote is also thickened from reducing the cooking liquid. You can control the thickness of the compote during the cooking process.

  • For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.
  • For a thinner, pourable blueberry sauce, cook the entire mixture for the entire amount of time without removing the fruits. As you cook, the juice will reduce but the fruits will also release more juice and keep the mixture thinner.

How Long Does This Compote Last?

You can store your homemade compote in a clean jar in the refrigerator for up to two weeks.

If you make a large batch and want to preserve it longer, freeze it. Divide the sauce into smaller portions using ice cube trays and freeze solid, this way you only need to defrost as much as you’re going to use.

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How to serve preserved blueberry sauce?

The blueberry sauce will keep for at least 6 months, but we still had a one year old jar and it was perfect.

Our favorite way of serving this homemade blueberry sauce is on top of milk rice or rice pudding.

But the sauce is perfect on top of pancakes, crepes, or Belgian waffles. You can also stir some in your muesli or have it with desserts like this yogurt bomb.

Another favorite way to serve the homemade blueberry sauce is on top of strained yogurt.

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8 Servings0 Hours 5 Mins0 Hours 23 Mins


2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice


  1. Combine 1 cup of the blueberries, water, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Tips for Blueberry Compote:

  • Fresh or frozen berries: When fresh blueberries are sweet, tangy, and in-season, I recommend you use those for the best flavor; but you can certainly substitute frozen berries for convenience sake, or when they’re not in season.
  • Add a little lemon: Blueberries and lemon are best friends, so adding in just a little kiss of lemon zest and juice will brighten things up even more. You’ll taste a hint of lemon, but it won’t overpower.
  • Sweeten things up: I prefer to use organic cane sugar in my blueberry compote because it is neutral in flavor; but you could substitute maple syrup, agave, or honey-these, however, will add some additional flavor you may not be looking for.
  • How to store: I keep my blueberry compote in a mason jar or covered container in the fridge for up to two weeks and gently reheat in the microwave or in a small saucepan for use on pancakes, etc.

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Can I Use This Recipe for Canning?

This blueberry sauce recipe uses a very small amount of sugar and is not made for canning.


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