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Blueberry Compote
Jennifer Ryan
Sweet, tangy, and simple! This blueberry compote is perfect for pancakes, waffles, or yogurt in just 20 minutes.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast, Dessert, Sauce, Vegan
Cuisine
British
Servings
6
Calories
36
kcal
Equipment
Small saucepan
Wooden spoon
or silicone spatula
Measuring spoons
Small bowl
(for serving or storing)
Ingredients
US Customary
Metric
1x
2x
3x
2
cups
fresh blueberries
1
tablespoon
soft brown sugar
2
tablespoons
water
1
tablespoon
lemon juice
Instructions
Combine the blueberries, water, brown sugar, and lemon juice in a small saucepan.
2 cups fresh blueberries,
1 tablespoon soft brown sugar,
2 tablespoons water,
1 tablespoon lemon juice
Place the pan over low heat and let it simmer gently for about 20 minutes. Stir occasionally to prevent sticking.
Once the compote has thickened and the blueberries have softened, remove the pan from the heat.
Let the compote cool slightly. It will continue to thicken as it cools.
Serve warm over pancakes, waffles, yogurt, or store in an airtight container in the fridge.
Notes
Tips and Tricks
Consistency:
For a smoother compote, lightly mash the blueberries while cooking.
Sweetness:
Adjust sugar to taste, especially if your blueberries are very sweet.
Storage:
Keep refrigerated for up to 5 days. Freeze for up to 2 months.
Versatility:
Add a pinch of cinnamon or a splash of vanilla extract for extra flavor.
Nutrition
Calories:
36
kcal
Carbohydrates:
9
g
Protein:
0.4
g
Fat:
0.2
g
Saturated Fat:
0.01
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.02
g
Sodium:
1
mg
Potassium:
43
mg
Fiber:
1
g
Sugar:
7
g
Vitamin A:
27
IU
Vitamin C:
6
mg
Calcium:
5
mg
Iron:
0.2
mg
Keywords
blueberries, blueberry, blueberry recipe, compote, jam, Sauce
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