Blueberry compote is a quick and easy sauce made from fresh or frozen blueberries, water, sugar, and lemon juice. The naturally sweet and tart flavor of blueberries makes this a perfect topping for cakes, waffles, pancakes, and cheesecake!
Blueberry compote is a fantastic way to enjoy fresh or frozen blueberries. The intense berry flavor of blueberries is front and center and perfectly balanced with sweetness and a hint of tartness.
What makes this recipe stand out is the textural contrast and burst of fresh berry flavor from adding fresh blueberries during the last step of cooking. In addition, it makes for a beautiful presentation when used as a topping for breakfast and desserts.
What is blueberry compote?
Blueberry compote is a chunky blueberry sauce made by cooking fresh or frozen blueberries with sugar or other sweetener, lemon juice, and occasionally other flavorings like vanilla extract.
It's a simple and easy way to enjoy blueberries' rich and fruity flavor because there's no need to blend or strain the sauce.
Blueberry Compote Ingredients
- Blueberries - Fresh or frozen blueberries can be used for this recipe.
- Sugar - I used white granulated sugar but you can substitute with other sweetener such as honey or maple syrup.
- Lemon juice - I recommend using freshly squeezed lemon juice to balance out the sweetness.
- Cornstarch - This thickens the compote to the perfect consistency for topping pancakes, waffles, or cheesecake.
How to Make Blueberry Compote
- Add the blueberries, sugar, and lemon juice to a pot heated over medium heat.
- Mix together the cornstarch with water to create a cornstarch slurry. Add the slurry to the pot when the blueberries start to break down.
- Keep stirring until the mixture comes to a boil and thickens.
- Lastly, add fresh blueberries to the compote and cook for a few more minutes.
Cooking whole pieces of blueberries gives this compote a beautiful, rustic appearance, and the thick texture makes this a fantastic pairing with breakfast, desserts, or even a side for meats such as pork, chicken, or beef.
This makes a delicious topping or side for:
I would not recommend freezing this as it will affect the texture of the compote when thawed.
Blueberry compote is usually thicker and chunkier than blueberry sauce. Compote is usually made with whole fruit and is not strained or blended.
- 2½ cups blueberries
- 3 tablespoons sugar - or more
- 1 tablespoon lemon juice - freshly squeezed
- 1 tablespoon cornstarch
- ¼ cup water
- Make compote: Add 2½ cups blueberries, 3 tablespoons sugar, and 1 tablespoon lemon juice to a pot and cook over medium heat until the blueberries break down and release their juices. Note: For more texture and visual appeal, reserve a handful of fresh blueberries to add during the last few minutes of cooking.
- To thicken: Mix together 1 tablespoon cornstarch with ¼ cup water to create a slurry. Add the cornstarch slurry and cook until the compote thickens and coats the back of a spoon. Add the reserved blueberries once the compote has thickened, and avoid over-stirring to preserve their shape.
- Serve: Use as a topping for pancakes, waffles, cakes, or ice cream. Store leftovers in an airtight container and refrigerate for up to 3 days.
✎ Recipe Notes
*Nutritional information is an estimate, calculated using online tools.