Blueberry Compote is a healthy, quick and easy whole food plant based condiment perfect for topping on waffles, pancakes, biscuits or spread on toast or scones!
This delicious berry compote is made with fresh or frozen blueberries, lemon, and just a touch of sugar. It’s slightly tart, sweet, and super versatile!
I love the naturalness of using less sugar than most recipes call for, letting the blueberries really shine. When purchased at peak season they don’t need much, but feel free to adjust the sugar to suit your taste.
I made this originally to top on pancakes, but it would be great on waffles too. Not to mention, you can stir into yogurt, oatmeal or top on a slice of lemon pound cake.
There are so many ways to use blueberry compote, and if blueberries are in season all year, you can whip it up whenever you want. Plus, the recipe can easily be doubled and stored for later!
In this recipe, blueberries, citrus and small amount of sugar are mashed and simmered together, creating a quick and easy topping, spread or stir in.
Here is everything you will need:
Blueberries – fresh or frozen
Lemon – can sub with orange for variation
Sugar – coconut sugar, pure cane sugar, date or monk fruit sugar
How To Make Blueberry Compote
(Note – The full printable recipe is at the bottom of this post)
Wash the blueberries and remove any of the tiny, dried stems.
Add the blueberries, lemon, and sugar to a small pan and cook over medium-low heat.
Smash some of the blueberries with the back of a sturdy spoon or fork.
Let the compote simmer for 5 – 10 minutes on low heat.
Remove and let rest for 10 minutes. Compote will thicken as it cools.
And now you are ready to enjoy!
Recipe shown in pictures is a double batch.
How To Store + Freeze
Refrigerator:Leftovers can be stored in the refrigerator for up to 7 days, in a covered container. Give a good stir before serving.
Freezer:Blueberry compote can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers or ziploc bags. Let thaw in the refrigerator before using.
Reheat: You can safely reheat in a small pan on the stovetop over low until warmed through. Alternatively, warm in the microwave using 30 second intervals, stirring between each, until warmed through.
Serving Suggestions
This fruit compote is super versatile and can be used warm, at room temperature or chilled. Here are a few of my favorite options:
Topping: Use as a topping for vegan oatmeal pancakes and vegan waffles, or spread on toast, scones or muffins. You can even drizzle it on vanilla or chocolate banana nice cream!
Stir-in: Serve swirled into oatmeal (stovetop or baked) or your favorite plant based vanilla yogurt.
Baked goods: Stir into batter when making bread, scones, muffins, waffles or pancakes.
More Easy Condiment Recipes
Sweet Cashew Cream
Triple Berry Chia Jam
Homemade Applesauce (Instant Pot or Slow Cooker)
Cranberry Applesauce (Instant Pot or Slow Cooker)
Skillet Cinnamon Apples
If you try this blueberry compote or have a question, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print
BLUEBERRY COMPOTE
Print Recipe
★★★★★5 from 9 reviews
Blueberry Compote is surprisingly quick and easy to make using minimal ingredients, making for a delicious topping for pancakes and waffles or swirl into oatmeal and yogurt!
Author:Julie | The Simple Veganista
Prep Time:5 min
Cook Time:10 min
Total Time:15 minutes
Yield:Serves 2 - 3 1x
Category:Condiment
Method:simmer
Cuisine:American
Diet:Vegan
Ingredients
UnitsScale
1cupblueberries (fresh or frozen)
zest of onelemon or orange, optional
2 – 3 tablespoons lemon or orange juice
2 teaspoonssugar (coconut, date, monk, raw or pure cane sugar)
Instructions
Prep: If using fresh blueberries, rinse well and remove any stems.
Simmer: Place a small saucepan over medium heat, add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon.
Cool: Cook for 8 minutes or so, until compote is warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.
Best served warm or at room temperature, but can also be served chilled.
Makes about 2/3 cup.
Store: Leftovers can be stored in the refrigerator for up to 7 days. Give a good stir before serving. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in refrigerator before using.
Notes
Recipe can easily be doubled.
Nutritional values are estimates only. See ourfull nutrition disclosure here.
Bring a 10-ounce bag of frozen blueberries, 1 tablespoon pure maple syrup, a wide strip of lemon zest, a shake of ground cardamom, and ¼ cup water to a boil in a small saucepan. Reduce heat to low and simmer until berries have burst, about 8–10 minutes.
For a thicker and chunkier blueberry compote, almost like a pie filling texture, remove the fruit after about two thirds of the cooking time and allow the liquid to reduce by half. When you add the berries back in, take it off the heat and it will thicken up further as it cools.
You can thicken up your berry compote by simmering it for longer to reduce it further. Alternatively, add a little cornstarch to the mixture. To do this, create a cornstarch slurry with cornstarch and water before adding it to the berry sauce in the pan. Stir constantly while the sauce thickens.
The recipe or methodology hasn't changed much over the centuries… a compote is simply cooked fruit preserved in a sugar syrup. Compote can be made from fresh or dried fruit, left whole or cut into chunks (although more commonly the latter), and cooked in a sugar syrup with or without spices.
Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.
They are considered a superfood and have the highest antioxidant content of any fruit or vegetable. They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.
The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.
The simplest is simply to macerate them with sugar. Mix the berries with a few tablespoons of sugar and some citrus zest. Blueberries pair well with lime but orange or lemon would work as well. You'll want to mash a few berries to release the juice but leave most of them whole.
The best way is to boil the sauce down until it's as thick as you want it, but it takes a lot of fruit to do it that way. There are other thickeners: tapioca starch, potato starch, agar, various kinds of grain and bean flour, pectin.
Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.
For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.
Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.
Abundant in Essential Vitamins and Antioxidants: Seven-fruit compote harnesses the nutritional goodness of multiple fruits, each contributing essential vitamins and antioxidants. Fruits like apples, berries, and oranges provide a rich source of vitamin C, while others such as plums and peaches offer an array of ...
Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.
Jam, for example, can last up to a month after being opened, but compote often only lasts two weeks in the refrigerator. Because jams often have a uniform consistency, most of them can be distributed. Compote, which could contain whole fruit pieces, can be a little more difficult to spread evenly.
The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.
The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.