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BLUEBERRY COMPOTE

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!

top down, side angle view of blueberry compote in a glass jar with spoon and items surrounding.

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!

top down view of ingredients used to make fresh blueberry compote.

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

top down view showing the process of adding ingredients to pan to make blueberry compote.

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.

top down view showing the process of mashing blueberries in small pan.

  • 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.

top down view of spoon holding scoop of blueberry compote over small pan with items surrounding.

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:

head on view of glass jar of blueberry compote with a spoon with scoop over top.

More Easy Condiment Recipes

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

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

Units Scale
  • 1 cup blueberries (fresh or frozen)
  • zest of one lemon or orange, optional
  • 23 tablespoons lemon or orange juice
  • 2 teaspoons sugar (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 our full nutrition disclosure here.

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12 Comments

  1. Great quick easy recipe!! We enjoy it on pancakes and waffles instead of syrup. Delicious!!!!

  2. Made this compote using Agave as my sweetener, so nice on Greek Yoghurt

  3. Christina says:

    Could I use honey instead of sugar?

    1. Julie | The Simple Veganista says:

      Yes, you can use your preferred sweetener. Just note that honey is not vegan or plant-based if you’re trying to follow that diet or lifestyle. Enjoy the blueberry compote!

  4. Can this be put through a canning process bath and be sealed for longer shelf life?

    1. Julie | The Simple Veganista says:

      Absolutely!

  5. I made this to top a cheesecake. Instead of juice, I used a little Grand Marnier. FABULOUS!

    1. Julie | The Simple Veganista says:

      That sounds delicious! Thanks for sharing, Kim!

    1. Julie | The Simple Veganista says:

      Yes, that should work just as good!

  6. Could I substitute with date sugar?

    1. Julie | The Simple Veganista says:

      Great question, Sarah! Absolutely, I’ve updated the recipe to include date or monk fruit sugars. Enjoy this simple, yet delicious compote!

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