Blueberry Compote
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A simple, antioxidant-rich fruit topping that adds sweet-tart flavor and gorgeous color to pancakes, waffles, oatmeal, or yogurt.
Equipment
- Small Saucepan
- Wooden Spoon or Silicone Spatula
- fine mesh strainer (optional)
- Glass jar with lid
Ingredients
- 1 cup frozen blueberries
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 pinch salt
Instructions
- In a small saucepan, combine the blueberries, maple syrup, lemon juice, cornstarch, and salt.1 cup frozen blueberries, 2 tbsp maple syrup, 1 tbsp lemon juice, 1 tbsp cornstarch, 1 pinch salt
- Place over medium heat and cook, stirring occasionally, until the mixture thickens and the blueberries break down to your desired texture, 5–7 minutes.
- Remove from heat and let cool slightly.
- Spoon over pancakes, waffles, oatmeal, yogurt, or your favorite brunch dishes.
Tip:
- For a smoother sauce, mash the blueberries with the back of a spoon as they cook. For a chunkier texture, leave them mostly whole.
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More About This Recipe
Kitchen Tools You’ll Want
- Small saucepan – perfect for simmering everything together.
- Wooden spoon or silicone spatula – for stirring and mashing, depending on if you want your compote smooth or chunky.
- Fine mesh strainer (optional) – if you want a silkier sauce for drizzling.
- Glass jar with lid – to store your compote in the fridge.
Cooking Tips
- Adjust the sweetness: This recipe uses maple syrup, but you can also use honey or agave. If your blueberries are extra sweet, cut the sugar down.
- Texture is flexible: Mash the berries with the back of your spoon while cooking if you prefer a smoother sauce, or leave them whole for a chunkier bite.
- Double the batch: Compote stores well in the fridge for about a week and is freezer-friendly. I like freezing it in small jars so I always have some on hand.
Nutrition
Serving: 0.25cupCalories: 60kcalCarbohydrates: 16gFiber: 1gSugar: 12g
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