An easy 3-ingredient blueberry compote recipe that can be made with fresh or frozen blueberries.
The compote is delicious on pancakes and scones, drizzled over ice cream, or swirled through plain vanilla cheesecake. It also makes a fabulous topping to waffles and french toast, not to mention stirred through porridge and yogurt for breakfast.
All you need is 15 minutes and a handful of ingredients to make this easy blueberry compote recipe.
I make it regularly in the summer months when my blueberry bush is laden with fruit. It's equally tasty made with frozen blueberries so you can enjoy it all year round!
Blueberry compote is also much easier and quicker to make than blueberry jam!
Don't forget to check out my blackcurrant coulis too!
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✔️ Why should you try it?
- Quick and easy to make
- Use fresh or frozen blueberries
- Freezer friendly
- Great for breakfast or dessert
- Much easier to make than jam
🛒 Ingredients
- Blueberries - fresh or frozen can be used for the compote.
- Lemon - the juice of half a lemon in needed for flavour, and the natural pectin helps to thicken the compote too. Make it extra lemony by adding the grated zest of the lemon!
- Sugar - blueberries are naturally quite sweet, so you only need a small amount of granulated sugar.
- Water
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- Place the blueberries, lemon juice, sugar and water in a pan and bring to a boil (stirring frequently).
- Turn down the heat to low and simmer for a further 8-10 minutes.
- Allow to cool before refrigerating.
💭 Top tips
- For a chunkier compote, remove the blueberries with a slotted spoon half way through cooking and allow the liquid to reduce by half. Take off the heat, add the blueberries back in and allow to cool.
- To thicken the blueberry compote (remebering it will continue to thicken up on cooling), spoon 1 tablespoon of the blueberry juice into a small bowl and whisk with 1 tablespoon of cornflour. Whisk this back into the compote, simmer for 2 minutes, and watch it thicken!
- If storing the compote in glass jars, make sure they have been sterilised first.
🍴 Serving suggestions
You can use fruit compotes in so many ways!
- Stirred through Greek yogurt, porridge or granola
- Drizzled on pancakes (check out my what to serve with pancakes post for more topping inspiration), or scones
- Spooned on ice cream
- Spread on toast, waffles and crumpets
- Swirled over or into cheesecake
- Used as a filling for turnovers, cakes or sweet pastries.
📖 Variations
- Make it extra lemony by adding the zest of half a lemon.
- Swap the lemon for orange or lime.
- For a tarter, less sweet compote reduce the sugar by half to one tablespoon.
- Try different berries. Raspberries or blackberries would work well.
🥡 Storage
The homemade blueberry compote will keep in the fridge for up to 5 days. I store it in sterilised jars, but a covered bowl or container would also be fine.
The blueberry compote can also be frozen for up to 3 months. Ensure the compote has cooled to room temperature, before placing in a freezer safe container.
❓ FAQs
A compote is where fresh or dried fruits have been slowly cooked in a sugar syrup. Coulis on the other hand is a thinner, pureed and strained fruit sauce.
A compote is a simple chunky fruit sauce made with chopped or whole fresh (or frozen) fruit and, sugar or sweetner, and cooked briefly on the stove. Compote should be chunky and not pureed.
😋Related recipes
More fruity recipes you might like!
- Blackcurrant Coulis
- Mixed Berry Compote
- Stewed Plums
- Strawberry Coulis
- Frozen Blueberry Yogurt Bites
- Stewed Rhubarb
- Stewed Apples
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Blueberry Compote
Ingredients
- 350 g Blueberries fresh or frozen
- 2 tablespoon Granulated Sugar
- ½ Lemon juice only
- 1 tablespoon Water
Instructions
- Place the blueberries, sugar, lemon juice, and water in a saucepan and bring to the boil. Stir frequently to prevent the blueberries from sticking to the bottom of the pan.
- Reduce the heat to low and simmer for 10 minutes.
- Take the pan off the heat and allow the compote to cool before refrigerating it in sterilised jars or an air-tight container.
Notes
- For a chunkier compote, remove the blueberries with a slotted spoon half way through cooking and allow the liquid to reduce by half. Take off the heat, add the blueberries back in and allow to cool.
- To thicken the blueberry compote (remebering it will continue to thicken up on cooling), spoon 1 tablespoon of the blueberry juice into a small bowl and whisk with 1 tablespoon of cornflour. Whisk this back into the compote, simmer for 2 minutes, and watch it thicken!
- If storing the compote in glass jars, make sure they have been sterilised first.
- Make it extra lemony by adding the zest of half a lemon.
- Swap the lemon for orange or lime.
- For a tarter, less sweet compote reduce the sugar by half to one tablespoon.
- Try different berries. Raspberries or blackberries would work well.
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Dannii
You can't beat homemade compote on pancakes and waffles. The perfect way to start the day.
Danielle Wolter
This is so delicious! Definitely going to be making it over and over again. Love it!
Tavo
Loved this compote! thanks for sharing, it was delicious!
Cathleen
I have so many blueberries in the fridge, so I know what I am doing this weekend! Thanks so much for the recipe 🙂
Beth
I love how simple and easy this compote is! Such a great and very delicious recipe especially for pancakes or ice cream! My family is going to use this so fast!