In under 15 minutes, make a super easy blueberry compote with fresh blueberries for pancakes, pastries, cheesecake and other dessert toppings. Let’s whip up this simple blueberry sauce…
Table of Contents
What is blueberry compote?
It’s like a simple blueberry sauce that’s a bit thicker than a jelly. This particular fruit compote is made with fresh blueberries that break down with sugar, lemon and a few other ingredients when heated on the stove. The result is a sweet blueberry sauce that’s an easy condiment for brunch tables and dessert bars alike.
Why this blueberry compote recipe is amazing
- It’s a quick and easy way to use fresh blueberries from blueberry picking or the farmers market.
- Great for entertaining – make it for a brunch party or dessert bar.
- Use it on everything – waffles or apple pancakes, blueberry cheesecake, and in blueberry turnovers.
- Fresh blueberry compote lasts a few days in the fridge.
Ingredients
What you need to make homemade blueberry compote with fresh blueberries.
- Blueberries (fresh berries preferred)
- Granulated sugar
- Corn starch
- Water
- Lemon juice
- If you want a little extra hint of lemon, add in some lemon zest (1 tsp), too.
How to make blueberry compote
In under 15 minutes, this recipe is ready to pour into a serving bowl. Here’s how to make it.
High-level recipe overview
- Heat blueberries and sugar for 5 minutes on medium-low.
- Add in the remaining ingredients and cook on low.
- Stir constantly.
- Let fresh blueberry compote cool.
Detailed steps to making it
- Set a small saucepan or medium saucepan to medium-low heat and add in the blueberries and sugar. (I don’t recommend cooking on medium heat or higher because it will thicken too quickly and possibly burn).
- Continue stirring occasionally so the blueberries and sugar combine (stir about every minute for 5 minutes, or until the berries have produced their own juices and become mushy).
- Add in the remaining ingredients (corn starch, water, lemon juice and lemon zest if desired) and reduce the heat to low.
- Continue stirring constantly (every 30-60 seconds) for 10 minutes, until the blueberry compote is thick. Turn off the burner and remove from heat (or it will continue to thicken and may harden).
- Let it cool in the saucepan or transfer it immediately to a serving bowl to cool for 10-15 minutes or until it is cool enough to enjoy. Even after 15 minutes, it will still serve warm. Store compote in the refrigerator for 2-3 days.
FAQs
Make blueberry compote for pancakes, waffles, french toast with maple syrup, oatmeal, to serve with scones, on top of biscuits, over vanilla ice cream for dessert, with pound cake, or spooned onto a bowl of Greek yogurt when you want an afternoon pick-me-up. It’s also delicious poured over my fresh blueberry and cherry cake bars. Yes, I have a ton of favorite ways to enjoy it.
I prefer fresh blueberries for this homemade blueberry compote. But you can use frozen berries. Let them thaw overnight, or defrost them in the pan when cooking this recipe. It will take a few extra minutes if using frozen blueberries.
This easy recipe for compote is meant to be a bit runny, but if you’d like yours thicker, there’s nothing easier. Just add an extra half tablespoon of cornstarch to the recipe to make it much thicker.
Stored in a clean jar in the refrigerator, blueberry compote will be best within 2-3 days, but can last for up to two weeks in an airtight container. If you’d like to keep your compote for a while, consider the freezer as a great way to make it last longer.
I like buying the freshest, most delicious berries from the farmers market for my recipes, but there’s always the time when a basket of blueberries has been left just a little bit too long in the fridge and are no longer firm and smooth. Overripe blueberries will do fine in this recipe and are also great for using in banana blueberry muffins.
Cheesecake is a delicious way to enjoy this fruit compote. No need to heat it up. Add it to store bought cheesecake by just spooning it on top.
More desserts from Sip Bite Go
- Raspberry turnovers
- Blueberry turnovers
- Blueberry compote
- Mini apple hand pies
- Air fryer chocolate chip cookies
- Lemon olive oil cake
- Cherry pie turnovers
- Mini pumpkin pies
- Cherry cake bars
- Chocolate bundt cake
- Fudge brownies from scratch
Are you a foodie, too?
Hey home chefs, once you master this delicious sauce, I have another recipe you’ll love to eat during blueberry season. Try my easy blueberry salad to use up all your tasty fresh picked blueberries. And for another brunch favorite, make this French bread pizza. It’s one of the easiest ways to make homemade pizza.
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To find more delicious recipes to try on your culinary journey, scroll through the Sip Bite Go recipe collection.
Blueberry Compote With Fresh Blueberries Recipe | Sip Bite Go
Ingredients
- 2 cups blueberries fresh
- ½ cup sugar granulated
- 1 tbsp corn starch
- 1 tbsp water
- 1 tsp lemon juice
Instructions
- Set a small saucepan or medium saucepan to medium-low heat and add in the blueberries and sugar. (I don’t recommend cooking on medium heat or higher because it will thicken too quickly and possibly burn).
- Continue stirring occasionally so the blueberries and sugar combine (stir about every minute for 5 minutes, or until the berries have produced their own juices and become mushy).
- Add in the remaining ingredients (corn starch, water, lemon juice and lemon zest if desired) and reduce the heat to low.
- Continue stirring constantly (every 30-60 seconds) for 10 minutes, until the blueberry compote is thick. Turn off the burner and remove from heat (or it will continue to thicken and may harden).
- Let it cool in the saucepan or transfer it immediately to a serving bowl to cool for 10-15 minutes or until it is cool enough to enjoy. Even after 15 minutes, it will still serve warm. Store compote in the refrigerator for 2-3 days.
Roni Sapp says
Delish & super easy.
Jacqueline R Rose says
Excellent recipe. I strongly recommend dissolving the cornstarch in water before adding it–otherwise it tends to clump.