Fresh Blueberry Compote

Name: Fresh Blueberry Compote
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Cuisine: British
Ingredients: 1 cup (190 g) fresh blueberries (preferably small); 1 tablespoon honey; 1 tablespoon water; 1 teaspoon pure vanilla extract

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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.

A spoon taking a spoonful of blueberry compote and yogurt out of a teacup.

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.

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Ingredients
Substitutions
Variations
Instructions
How to use it
Storage
Tip for success
FAQ
📖 Recipe

Overhead image of blueberry compote served over yogurt.

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.

A honey dipper dripping with creamy honey next to fresh blueberries.

Instructions

Start by adding half of your blueberries into a small saucepan, along with the water, honey, and vanilla extract.

Honey on top of blueberries in a saucepan.

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.

Fresh berries added into cooked berries in a saucepan.

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

Yogurt topped with blueberry compote served in a teacup.

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.

Close up of blueberry compote topping yogurt.

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

What is compote vs jam?

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.

Can you can compote?

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.

Is compote supposed to be thick?

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.

When are blueberries bad?

If the berry has a squishy texture or the skin is wrinkling and peeling, it should not be eaten.

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