Skip to Content

Easy Fresh Blueberry Compote Recipe

This Blueberry Compote Recipe is packed with blueberry flavor and a hint of lemon. Use it to stir into yogurt, dollop over cheesecake, or top your morning pancakes and waffles!

I think we can all agree that blueberry paired with lemon is a foodie match made in heaven, right?

What if I told you you could make a fresh blueberry compote in under 15 minutes? It won’t heat up your kitchen, even in the middle of summer because this recipe is that quick & easy.

I think we’re all running for our kitchens right now…

blueberry compote recipe

If you love jam, you’ll just love this blueberry compote.

This post contains affiliate links. If you make a purchase clicking a link, it is at no additional cost to you.

Blueberry Compote Recipe

These days blueberries can be found in the produce aisle all year long.

But can we agree that the best blueberries are when it’s fresh blueberries that are in season? Where we live in Illinois, peak season is generally June to August or September.

So all summer long, I I love incorporating fresh blueberries into into blueberry baked oatmeal, lemon blueberry bundt cake, and mini blueberry muffins.

But what I LOVE about this particular recipe is that the fresh flavor truly shines when it comes together in an easy blueberry compote. There’s nothing fussy or complicated about it.

Just pure, delicious, blueberry love.

And if it’s not blueberry season where you are, never fear, friend! You can use frozen berries in this blueberry compote recipe, too! Learn how to freeze blueberries here.

What is blueberry compote?

Basically, if I asked my kids what we’re making, they’d call this a blueberry sauce.

If we’re gonna get all technical – because that’s part of my job here….Blueberry compote is a little thicker than a syrup. Instead of being pourable and smooth like a syrup, you can still see bits of the fresh blueberries in the sauce.

The texture in this blueberry sauce is an amazing thing!

A compote also has less sugar than a jam and has more texture than a jelly. So now, you know!

Why I love this recipe

You can probably tell I’m crazy for this recipe. Here are just a few of the reasons I think you’ll love it, too!

  • It takes advantage of seasonal blueberries
  • Uses fresh or frozen blueberries, so it can be enjoyed year round
  • The addition of maple syrup instead of refined sugar makes it a healthier topping option
  • Make it ahead of time and refrigerate or even freeze. It only take 15 minutes to make!
  • It is incredibly versatile! Stay tuned for alllll the ways you can use blueberry compote!
blueberry compote recipe

Blueberry compote ingredients

  • fresh or frozen blueberries – the star of our show! You can use fresh blueberries in season, or use frozen blueberries year round.
  • real maple syrup – adds a touch of sweetness without using refined sweetener
  • fresh lemon juice – keeps the balance of sweet and tart, and also acts as a thickening agent. It contains a trace of pectic, which often thickens jams and jellies!
  • cornstarch – acts as as a thickener in our blueberry compote recipe
  • vanilla extract – for a hint of vanilla flavor
  • lemon zest – I have this listed as optional, but I highly recommend it! The oils from the lemon zest add a different flavor than the lemon juice on its own.
  • sea salt – just a pinch makes this blueberry compote shine as it offsets the sweetness in the recipe.

How to make blueberry compote

Step 1: Add blueberries, maple syrup and lemon juice to a medium saucepan and stir to combine. 

I like to use a lemon juice press to juice my lemons because I spent a lifetime sorting out little tiny lemon seeds before I wised up and got one. You’re welcome.

I’ll add one caveat to this step. Lemon juice can have varying degrees of sour, and blueberries can have different levels of sweetness.

Farm Girl Tip: My recommendation is to add half to 3/4 of the lemon juice and then taste after it’s cooked for a few minutes. If you want to use the rest of the lemon juice, add it at that time.

Cook over medium heat and bring to a gentle boil, then reduce your heat to low. 

Step 2: Here’s how to thicken blueberry compote: make a slurry. This just means we’re making a thickener with cornstarch and water to add to the blueberries. Use a small bowl to combine 2 tablespoons of water and 1 tablespoon cornstarch. Stir it until it’s smooth, taking care to get the lumps out before you add the mixture to the blueberries.

Gently fold the cornstarch into the pan with the blueberries, taking care not to crush the blueberries.

Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. You’ll know the mixture is thick enough when it coats the back of a spoon.

Remove the blueberry compote from the heat and add your vanilla extract, lemon zest and a pinch of salt.

Allow the compote to cool before serving. 

Things to note:

If you use frozen blueberries instead of fresh blueberries, you may need to increase the cooking time slightly. 

Blueberry compote will keep in a bowl or covered mason jar for 5-7 days…if your stash is around that long!

Can you freeze blueberry compote?

Yes, you can and yes, you should!! Just portion it out into individual servings in a freezer safe container or jar. Thaw overnight in the fridge and use it whenever it strikes your fancy.

Can I put maple syrup in a compote?

Yes, of course! All the instructions you need to make this are in the recipe card below

blueberry compote recipe

Blueberry compote uses

Oh, this is the best part of my job! I could go on and on about what pairs well with blueberry compote. Here are just a few ideas to get your started…

  • use blueberry compote for pancakes or waffles
  • mix it into plain yogurt
  • use as a cottage cheese topping
  • add a dollop of blueberry compote to cheesecake, pound cake or angel food cake.
  • stirred into oatmeal
  • or my personal favorite, on top of vanilla ice cream

Other fruit sauces and compote recipes

Did you make this blueberry compote recipe? Comment below and tell me what you served it with!

blueberry compote on waffles
Yield: 3 cups

Fresh Blueberry Compote Recipe

blueberry compote recipe

This Blueberry Compote Recipe is packed with blueberry flavor and a hint of lemon. Use it to stir into yogurt, dollop over cheesecake, or top your morning pancakes and waffles!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 3 cups fresh or frozen blueberries
  • 1/4 cup real maple syrup
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 Tbsp cornstarch
  • 1 tsp vanilla extract
  • Zest of half a lemon (optional, but recommended)
  • pinch of sea salt

Instructions

  1. Add blueberries, maple syrup and lemon juice to a medium saucepan and stir to combine. 

    Farm Girl Tip: My recommendation is to add half to 3/4 of the lemon juice and then taste after it's cooked for a few minutes. If you want to use the rest of the lemon juice, add it at that time.
  2. Heat over medium heat and bring to a gentle boil, then reduce heat to low. In a small bowl, combine 2 tablespoons of water and 1 tablespoon cornstarch to make a slurry. Stir until smooth, then gently told into the pan with the blueberries, taking care not to crush them.
  3. Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. (It should coat the back of a spoon).
  4. Remove from heat and add vanilla extract, lemon zest and a pinch of salt.

Allow to cool before serving. 

Notes

  • If you use frozen blueberries instead of fresh blueberries, you may need to increase the cooking time slightly. 
  • Blueberry compote will keep in a bowl or covered mason jar for 5-7 days...if it lasts that long!
  • You can freeze blueberry compote, too! Just portion it out into individual servings to thaw and use whenever it strikes your fancy.

  • Ways to use blueberry compote:

    • Topping for pancakes or waffles
    • mixed into plain yogurt
    • as a cottage cheese topping
    • a dollop on top of cheesecake, pound cake or angel food cake.
    • stirred into oatmeal
    • or my personal favorite, on top of vanilla ice cream

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1/4 cup

    Amount Per Serving: Calories: 42Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 13mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 0g

    Tried this Recipe? Tag me Today!

    Mention @ThisFarmGirlCooks or tag #thisfarmgirlcooks!

    how to freeze blueberries
    ← Previous
    How to Freeze Blueberries
    Next →
    How to Master Cooking for Two

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe