This easy Blueberry Compote recipe comes together quickly with just a few ingredients to make a sweet but fresh sauce. This is a flavorful blueberry sauce for cheesecake, pancakes, waffles, ice cream, and a range of desserts and baked goods. Perfect anytime you need a fruity addition to summer desserts!
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What’s in this Blueberry Compote Recipe?
Just a few simple ingredients come together to form a rich, thick, fruity compote that’s the perfect complement to just about any dessert!
- Blueberries: I’m using fresh blueberries for this compote recipe, but you can use fresh or frozen berries instead.
- Granulated Sugar: Sweetens the sauce.
- Water: Helps the berries break down into a sauce.
- Lemon: Adds a bright, citrus flavor to the sauce. We’re using the zest and juice for the most flavor!
- Cornstarch: Helps thicken the sauce.
- Vanilla Extract: Enhances the sweetness of the berries.
Pro Tip: If your berries are out of season or aren’t very sweet, increase the amount of sugar to ¾ cup.
Variations on Blueberry Sauce
Some simple additions can really make this blueberry compote shine! Try adding a cinnamon stick in with the blueberries as they cook. Remove before serving. You could also swap the lemon for a different citrus fruit, such as an orange, lime, or grapefruit. For adults, try adding a shot of bourbon, rum, or creme de cassis after taking it off the heat.
This blueberry sauce recipe can also be adapted for just about any kind of berry. Simply swap out the blueberries for raspberries, blackberries, pitted cherries, or strawberries!
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A compote can go with almost everything you eat—from breads and desserts to meats and cheeses. You can serve a compote warm or chilled, chunky or smooth, making it a super versatile condiment!
Here, we chose to speed up the thickening process by adding a cornstarch slurry. This binds free water in the compote to make it thicker. However, blueberries and lemon contain natural pectin, so if you have a lot of time (or prefer a slightly thinner compote), you can simply continue to cook down the compote over medium-low heat until it thickens to the desired consistency.
This compote will keep well for about 5 days in a sealed container in the refrigerator.
No! This recipe was not designed for canning, so I do not recommend using it for that purpose.
How to Store and Reheat
Store any leftover blueberry compote in an airtight container in the refrigerator for up to 5 days. The sauce will thicken as it cools. Reheat it over low heat (or in the microwave) and dilute with a few tablespoons of water as needed.
How to Freeze
Freeze blueberry compote in individual portions in airtight containers or Ziplock bags for up to 2 months. Let thaw overnight in the refrigerator before using.
How to Use Blueberry Compote
This blueberry sauce is perfect for almost anything: use it on blueberry pancakes, Belgian waffles, ice cream, lemon squares, or on a slice of New York cheesecake or pound cake! It’s also delicious on grilled pork chops or as a dipping sauce for mini cheese ball bites.
Blueberry Compote Recipe
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Ingredients
- 2½ cups blueberries 425 grams, divided (about 1 pint, fresh or frozen)
- ½ cup granulated sugar 100 grams
- ⅓ cup water 76 grams
- 1 lemon zested and juiced
- 1 tablespoon cornstarch + 2 tablespoons water (7 grams cornstarch + 28 grams water, for slurry)
- 1 teaspoon pure vanilla extract 4 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Add 2 cups of blueberries to a medium saucepan along with the sugar, water, lemon zest, and lemon juice. Set the pan over medium heat and cook, stirring occasionally, for 8-10 minutes or until the blueberries have broken up and released their juices.2½ cups blueberries, ½ cup granulated sugar, ⅓ cup water, 1 lemon
- Whisk together the cornstarch and water to create a slurry. Add the slurry to the blueberry mixture and cook for another 1-2 minutes, or until thickened.1 tablespoon cornstarch
- Remove the sauce from the heat and stir in the vanilla and remaining ½ cup blueberries.1 teaspoon pure vanilla extract
- Enjoy immediately.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use fresh or frozen blueberries. If using frozen, let thaw and pat dry before using (or reduce the water in the recipe).
- Try swapping out the lemon for an orange, lime, or grapefruit.
- Add a cinnamon stick to the pot for a little extra flavor. Remove before serving.
- Add a shot of bourbon, rum, or creme de cassis just before serving (adults only!)
- This compote can be served warm or cold.
Nutrition Information
