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Blueberry Compote Recipe

American · Condiment · 15 min total

A quick and versatile blueberry compote that's perfect for pancakes, yogurt, ice cream, or cheesecake. Made with fresh or frozen blueberries and a hint of lemon.

Ingredients

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker compote)

Instructions

1. In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, and water. Stir gently.
2. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until blueberries soften and release their juices.
3. If desired, stir in cornstarch slurry and cook for another minute until thickened.
4. Remove from heat and let cool slightly. Serve warm or at room temperature.

Tips

• Store in an airtight container in the refrigerator for up to 1 week.
• Can be frozen for up to 3 months.
• Adjust sugar to taste depending on sweetness of berries.
• Great over pancakes, waffles, oatmeal, yogurt, or ice cream.

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