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

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5 from 10 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!


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)


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.