This delicious, fresh blueberry compote is quick and easy to make with simple ingredients. Bursting with berry flavour, the result is so tasty and versatile; you will want to put it on everything. And since you can make it a few days ahead of time, it makes for super easy breakfast preparation.
This homemade compote is refined sugar-free and made without lemon. It is the topping for one of my absolute favourite breakfast foods, Mildred's Temple Kitchen's famous blueberry buttermilk pancakes, which are the best pancakes around.
Jump to:
Ingredients
This recipe comes together with just a few simple, whole ingredients.
- Blueberries - Blueberries taste best during summer when they are in season. Your compote will look the best if you use small berries. My favourite to use are sweet wild blueberries, also called lowbush blueberries. I use fresh but you can use frozen.
- Honey - Using a good quality honey will make a big difference. I like to use a creamy one. A couple of my favourites are Canadian wildflower honey and lavender honey from Provence, France.
- Pure vanilla extract
- Water
See the recipe card below for quantities.
Substitutions
- Blueberries - You can switch out the blueberries in this recipe for your berry of choice. Just keep in mind that you will have to adjust to sweetener depending on which berry you use, as some are more tart than others.
- Fresh berries - You can use frozen blueberries if you prefer. Just add them in frozen. Cooking may take a few minutes extra.
- Honey - You can substitute honey with the sweetener of your choice, such as sugar or maple syrup.
Variations
- Lemon - I made this compote without lemon juice. However, if you prefer, you can add 1 tsp of freshly squeezed lemon or lime juice at the same time as you add the other ingredients to the saucepan. The lemon juice will further thicken the sauce. You can also add some lemon zest, if desired.
Instructions
Start by adding half of your blueberries into a small saucepan, along with the water, honey, and vanilla extract.
Cook on medium heat for 8 minutes. Stir occasionally to mix it all together. Take a fork and mash ½-3/4 of the blueberries.
Next, stir in the remaining half of your berries. Cook them all together for another 8 minutes.
Remove the saucepan from the heat and let it rest for 5 minutes to thicken up. The compote is now ready to be eaten if you want to serve it warm. Or, cool it covered in the refrigerator.
How to use it
Blueberry compote is incredibly versatile. It can be enjoyed both warm and cool. Here are some of the way you can use it:
- Breakfast: waffles, pancakes, french toast, toast, yogurt, granola, oatmeal
- Cheese: as an accompaniment to a cheese board or topping a baked brie (See this baked brie recipe for how)
- Protein: this pairs wonderfully with certain meats, such pork chops or duck breast
- Desserts: cake topping, cake filling, cheese cake, ice cream, crepes
Storage
Note: The vivid colour of blueberries may stain some container types, so keep that in mind when storing.
Store any leftover blueberry compote in an airtight container in the refrigerator for up to 4-5 days. If you want to reheat it, warm in a saucepan over low heat while stirring.
You can also freeze it in an airtight, freezer-safe container for up to 3 months. To thaw, store in the refrigerator overnight.
Tip for success
Using small blueberries will make this blueberry compote look the best. If you can, get your hands on some wild blueberries, also known as lowbush berries, as they are small and extra flavourful and sweet. They are phenomenal in this fresh blueberry compote recipe.
FAQ
Compote is whole fruit or pieces of fruit cooked briefly with sugar on a stove top and designed to be eaten immediately. Jam is puréed fruit cooked with a larger amount of sugar and additional preservatives, designed be to jarred and preserved for later use.
No, compote is meant to be consumed shortly after making it, not preserved. This compote is made with a small amount of natural sugars and no preservatives so it is not meant for canning.
Compote is not supposed to be as thick as a jam. It is more like pieces of fruit in a syrup or sauce. Adding lemon juice can help to make a compote thicker if that is your preference.
If the berry has a squishy texture or the skin is wrinkling and peeling, it should not be eaten.
📖 Recipe
Fresh Blueberry Compote
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: ½ cup 1x
- Category: Sauce
- Cuisine: British
Description
This delicious, fresh blueberry compote is easy to make with simple, whole ingredients. The result is so tasty and versatile; you will want to put it on everything.
Ingredients
1 cup (190 g) fresh blueberries (preferably small)
1 tablespoon honey
1 tablespoon water
1 teaspoon pure vanilla extract
Instructions
Start by adding half of your blueberries into a small saucepan, along with the water, honey, and vanilla extract.
Cook on medium heat for 8 minutes. Stir occasionally to mix it all together. Take a fork and mash ½-3/4 of the blueberries.
Next, stir in the remaining half of your berries. Cook them all together for another 8 minutes.
Remove the saucepan from the heat and let it rest for 5 minutes to thicken up. The compote is now ready to be eaten if you want to serve it warm. Or, cool it covered in the refrigerator.
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 16.3 g
- Sodium: 1.3 mg
- Fat: 0.2 g
- Carbohydrates: 19.6 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: blueberry compote
Joyce says
These made an adorable treat for my ladies book club. Everyone loved them.
Asha says
So nice to hear! Thank you
Sayaka says
So yummy!
Asha says
Thanks Sayaka
Rosa says
Love this compote on my Greek yogurt. Thanks.
Asha says
Thank you. Sounds delicious
Judy says
Makes a great ice cream sundae.
Asha says
Ooo I have to try that now. Thanks!
Ruth says
There is something special about making your own - this compote went great on my homemade waffles.
Asha says
That's great, thanks
Carrie says
So easy to make. My favorite icecream topping.
Asha says
Thank you 🙂
Wendy says
Thanks for this. So good. Made for pancakes but going have with some vanilla ice cream too.
Asha says
Thanks, great idea
Hailey says
My children beg for this compote on their ice cream. This is the third time I made it so thought I should comment
on how delicious it is. Thanks for the delightful treat idea.
Asha says
That's so nice to hear. Thanks for sharing 🙂
Rhonda says
Wow. This was dreamy on the blueberry pancakes. So good on yogurt too.
Asha says
Thanks!
Sammy says
I made this with the blueberry pancakes. So good. Thanks.
Asha says
Thank you 🙂 A perfect pair
Heather says
Awesome flavor.
Asha says
Thanks!
Heidi says
Very easy to make and great with yogurt, icecream, muffins, and blueberry pancakes indeed. I tried this compote on all as it's so good.
Asha says
Thank you 🙂 It's simply dreamy when served on a creamy cheesecake as well!
Jackie says
Delightful.
Asha says
Thank you!
Candice says
I made this to go with Greek yogurt.Delicious.
Asha says
Thank you, glad you liked it!
Eveline says
This compote is amazing.
Asha says
Thank you!
Carolyn says
So good with the pancakes. Cannot wait to try with ice cream. Perhaps a banana split.
Asha says
Thanks! That's a great pairing idea, sounds delicious 🙂
Wanda says
This compote took the pancakes to another level of deliciousness.
Asha says
Thank you!
Emilee says
This compote is scrumptious. I made it to go with your blueberry pancake recipe. So good and I have lots left for topping some ice cream.
Asha says
Amazing. Thanks! 🙂