This super easy Blueberry Compote recipe, made with 3 ingredients only and ready in 20 minutes, makes a delicious fruity topping for your favourite breakfast like pancakes and waffles, or served over cakes, cheesecakes and desserts. This thick blueberry sauce will also be just as good on its own, with yogurt or over granola!
Why we love this recipe
This Blueberry Compote is so quick and easy to put together - and such a versatile recipe too. It can be used as a breakfast topping like pancakes, waffles or french toast, be poured over cheesecakes and cakes or simply served over a bowl of yogurt or granola.
I love that this berry topping combines a thick blueberry sauce with soft cooked fruits. It has the delicious flavour of fresh blueberries as well as a great texture. And you can also simply blend it to turn it into a delicious Blueberry Coulis!
Ready in less than 30 minutes, it can be made in advance and kept in the fridge for days as well as being frozen for later!
More Compote Recipes:
This recipe is made with 3 simple ingredients only:
- Blueberries: you can use either Fresh or Frozen Blueberries (see FAQ section below if using frozen blueberries). Try to use naturally sweet and ripe blueberries for the best flavours.
- Lemon Juice: naturally high in pectin, lemon juice will help to thicken the sauce as well as balance the flavours of blueberries. For an even tangier flavour, you can also add some Lemon Zest to the compote.
- Sugar: I used simple Caster/Fine White Sugar, but you could basically use any sugar you want. See FAQs section below for tips to make this recipe with no added sugar or to use a liquid sweetened instead.
How to make Blueberry Compote
Making this blueberry topping is so quick and easy. All you need is a small pot on the stove!
- Place the Blueberries, Lemon Juice and Caster Sugar in a small pot on the stove.
- Photo 1: Stir to combine then turn on low to medium low heat.
- Photo 2: Leave to simmer and slowly cook for 10 to 15 minutes, occasionally stirring.
For a thicker sauce, continue to cook until you reach the desired consistency (*)
- Photo 3: When the blueberries are very soft and the juices have thickened, the compote is ready. Now is a good time to taste and adjust the lemon juice/sugar level if you want.
- Photo 4: Transfer into a clean bowl or jar and leave to cool down before storing in the fridge.
(*) If you use frozen blueberries, allow for an extra couple of minutes to allow for the blueberries to thaw.
You absolutely can, be the compote will not last as long if it is made Sugar-Free (the sugar helps preserve the sauce). If making with no added sugar at all, I recommend using blueberries that are naturally very sweet, or the compote will be rather tangy.
You can make it with a natural liquid sweetener instead of white sugar like Honey or Maple Syrup, but will need to cook it for longer to allow for those liquid to reduce. Alternatively, you can also use a non-refined sugar like Coconut Sugar.
Absolutely - I used frozen blueberries for this recipe! You might need to cook it for slightly longer to allow for the blueberries to thaw if using them straight from the freezer, or thaw them prior to making the recipe.
Two things will make the compote thicken: the Lemon Juice (that is high in Pectin), and the cooking of the juices that will naturally reduce until thick. It is up to you how thick you want the sauce to be - simply cook it for longer (to reduce the juices more) if you want a thicker sauce!
This recipe is not made to be preserved or canned, as there is not enough sugar in it to keep it fresh for long.
Storing & Freezing
This sweet sauce will last in the fridge for up to a week and should to be stored in a sealed jar or a closed container.
Alternatively, you can freeze it for later in a freezer-friendly container. I recommend re-cooking the compote for a few minutes after thawing it to reduce the sauce again. That is because freezing it will water it down and you will find the sauce to be less thick then when originally cooked.
How to use this Blueberry Compote
There are SO many delicious ways to use this blueberry sauce, the possibilities are seriously endless...
Here are a few of my favourites:
- over a Ricotta Cheesecake or Mini Blueberry Cheesecakes.
- on top of Blueberry Pancakes
- with a bowl of Yogurt
- with Apple Baked Oatmeal
- as a topping for Granola
- inside some French Crêpes
- simply on its own!
If you are looking for more breakfast topping ideas, check out these 30 Sweet Pancake Toppings!
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
- 500 gr (1 lbs) Blueberries - Fresh or Frozen
- 1/2 Lemon, juiced - about 30 ml / 2 tablespoons of juice
- 50 gr (4 tablespoons) Caster Sugar - or Fine White Sugar
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Place the Blueberries, Lemon Juice and Caster Sugar in a small Pot. Stir to combine then turn on low to medium-low heat.
- Leave to simmer and cook for 10 to 15 minutes, occasionally stirring (see note 1), or until the fruits are soft and the juices have thickened (see note 2).
- Tranfer into a clean jar or bowl and leave to cool down before storing in the fridge.
- The sugar content can be adjusted to suit your taste and might need to be increased if the blueberries you are using are not naturally sweet. I recommend tasting the compote when almost cooked and add more sugar if needed.
- If using Frozen Blueberries, allow an extra couple of minutes for them to thaw on the stove or leave them to thaw before starting the recipe.
- The exact cooking time may vary depending on the temperature of the stove and the blueberries. There is no right or wrong when it comes to consistency so you can leave the compote to simmer for longer if you want a thicker, more reduced sauce.
- I recommend tasting the compote at this point and adjusting the flavours with more lemon juice or sugar if needed.