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
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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.
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.
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.
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.
All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
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.
The compote will thicken a bit more as it cools. The lemon peel is optional, but recommended. (1) the pectin in the peel will act as a natural thickener; and (2) it will impart a subtle lemon flavor that gives the compote so much more depth.
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.
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.
Lemon: At the very top of the list is sweet-tart blueberries and sharp lemon, an almost unbeatable combination. (But don't sleep on blueberries + other citrus flavors, including lime, orange and even grapefruit.)
This tasty compote is a delicious dish that uses fruit that is fresh, frozen, dried and canned. It's great on its own and can also be enjoyed with porridge, pancakes or yoghurt.
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 ...
Have you every wondered why your blueberry smoothies sometimes turn to jello when you let it sit?? That's because ripe blueberries contain natural pectin, a substance found in fruits that help make the wonderful texture of jams and jellies. Pectin is a carbohydrate found in the cell walls of fruits and vegetables.
Add in dissolved cornstarch and bring mixture to a rolling boil.Let it simmer on low for a bit until you reach your ideal consistency. (You can add teensy bits of water if it gets too thick.) Remove from heat, transfer to a small bowl, and add the rest of the blueberries!
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