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!
Ingredients You’ll Need
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.
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 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!
- 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
- 1 cup blueberries (fresh or frozen)
- zest of one lemon or orange, optional
- 2 – 3 tablespoons lemon or orange juice
- 2 teaspoons sugar (coconut, date, monk, raw or pure cane sugar)
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.
Recipe can easily be doubled.
Nutritional values are estimates only. See our full nutrition disclosure here.
FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!
I made it today and loved it!! I’m very novice at cooking and this was simple and delicious! I used it to top my pancakes. Thank you!
I made this today and it was delicious on top of vanilla ice cream! Thanks for the recipe!
Tried my hand at making this with Pancakes this morning. it was a little bitter for my taste so I added splenda, and it was good!