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!
Servings: 3 cups
Calories: 42kcal
Ingredients
- 3 cups fresh or frozen blueberries
- ¼ cup real maple syrup
- 2 tablespoon fresh lemon juice
- 2 tablespoon water
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Zest of half a lemon optional, but recommended
- pinch of 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.
Notes
- 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
Serving: 1/4 cup | Calories: 42kcal | Carbohydrates: 10g | Sodium: 13mg | Fiber: 1g | Sugar: 8g
