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For a simple recipe, a simple post. It’s a quick one this week guys, both to read and to make! This is a super simple, quick and easy blueberry compote recipe. It’s one of those recipes that came together naturally and deliciously, and I just had to share it!
There are only 4 ingredients to make this blueberry compote. It’s just a simple concoction of blueberries, sugar, water, and lemon juice.
These ingredients are extremely common when cooking with fruit. It’s how you make fruit syrups, jams, jellies, tons of other fruit spreads, and of course compotes.
All that differs between these recipes is the ratio of how much water and sugar to the quantity of fruit. My Strawberry Syrup recipe for example has much more water to make it a looser, syrupy texture.
This recipe uses just a small amount of water, a mere quarter cup, and even less than that of sugar. Using such small amounts allows the true flavor of blueberry to be dominate, and the compote to stay thick, chunky and delicious.
If you’d like to learn more about blueberries and other summer berries, please check out my Summer Berries Guide
How to Make Blueberry Compote
Making this blueberry compote recipe is ridiculously easy. Seriously. Just toss the water, sugar, and blueberries into a saucepan over medium heat. Bring the mixture to a boil, and squeeze in the lemon juice. I use about 1/2 a lemon for this recipe. Squeeze it over your palm and let the juice run through your fingers while catching the seeds in your hand. I didn’t try to extract every drop of juice, just squeezed it hand tight until it stopped dripping.
Give it a taste after your first squeeze and add more as necessary. It’s always possible to add more, but not possible to remove.
Cook it until the berries begin to burst but don’t loose their shape and the juices get syrupy. Then simply spoon into a jar and allow to cool.
Once cool, seal and store in the refrigerator for up to two weeks. This makes about 8 ounces, or 1 cup of blueberry compote, but if you have a ton of blueberries or simply want to have some on hand at a moments notice, you can easily can the compote for shelf storage.
See my Types of Preserves post for a complete guide to water bath canning.
Can I use frozen berries instead?
You bet! You can use the same amount of frozen blueberries instead of fresh ones to whip up this compote any time of year.
Can I freeze blueberry compote?
Yes! Just pop it into a freezer safe container and freeze for up to a year. Thaw when ready to use and enjoy!
Can I use different kinds of sugar?
You are more than welcome to try any kind of alternative sugar. I find non-liquid sugars most successful such as cane sugar, brown sugar, turbanido sugar, or coconut sugar. Honey or maple syrup may work, but may not thicken as the original recipe intends. These will all affect flavor as well.
Use & Enjoy!
All that’s left? To enjoy it! I originally whipped this up because I wanted something fun on my Buckwheat pancakes and had some blueberries at the end of their life on my fridge shelf.
But that is FAR from the only way to use a good blueberry compote (though delicious).
Drizzle it on some Rosemary Olive Oil Cake, combine with some Cinnamon Nut granola and yogurt for a fabulous morning parfait, or take some Deep Fried Cheesecake Bites to a whole new level of decadent.
Let’s be real, there are no wrong choices here! Eat it with a spoon if that’s your thing, I won’t judge ;). However you decide, all I can say is, as always, Happy Eating!
- 5 ounces blueberries 1 cup
- 2 ounces water 1/4 cup
- 1 ounce granulated sugar 2 tablespoons
- 1/2 medium lemon
- Combine blueberries, sugar, and water in a medium saucepan over medium heat and bring to a boil.
- Squeeze in lemon juice to taste.
- Cook until blueberries begin to burst and juices are syrupy.
- Pour into a jar to cool. Once cool seal and store in fridge for up to 2 weeks.
Need More Inspiration?
A few delicious breakfast recipes from some fellow food bloggers to use with your new blueberry compote…