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!
3cups
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Ingredients
3cupsfresh or frozen blueberries
¼cupreal maple syrup
2tablespoonfresh lemon juice
2tablespoonwater
1tablespooncornstarch
1teaspoonvanilla extract
Zest of half a lemonoptional, but recommended
pinchof sea salt
Instructions
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 ¾ 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.
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.
Cook, uncovered, for 5-10 minutes until the mixture is reduced and thickened. (It should coat the back of a spoon).
Remove from heat and add vanilla extract, lemon zest and a pinch of salt.
Allow to cool before serving.
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
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