• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Blueberry Compote

    Blueberry Compote

    July 17, 2018 by Ingrid Beer 11 Comments

    Deliciously sweet and tangy, this blueberry compote made with all-natural, fresh ingredients is the perfect topping for your pancakes, waffles, French toast, and ice cream!

    Blueberry Compote

    When Life Gives You Blueberries... Make Blueberry Compote!

    Every couple of months or so, my hubby and I get a craving for one of our “pancake nights”—special occasions when we tag-team and prepare pancakes as well as some of our other breakfast-y faves for a cozy Saturday evening dinner.

    This has been a tradition in our household for years now, and they're one of our favorite ways to celebrate Saturday night!

    In the fall, I'll typically prepare these fluffy apple flapjacks because they're a bit spicy-sweet and a perfect way to use up all the seasonal apples we have around.

    But in these more sunny months, when the blueberries are juicy, sweet and plentiful, I like to prepare pancakes with a fresh blueberry compote, served nice and warm, to spoon generously over top.

    Such a treat!

    Blueberry compote is probably our favorite topping when it comes to pancakes, waffles, and French toast (I've made it as an accompaniment to this puffy French toast casserole many times); it's so incredibly easy and delicious to make from scratch in your very own kitchen.

    There are no artificial ingredients—no coloring, flavoring, or fake sweeteners—in this simple blueberry compote recipe.

    There's just all-natural, juicy and delicious ingredients like lots of fresh blueberries, organic cane sugar, lemon zest and a touch of lemon juice.

    So when this amazing time of year comes around and your fridge is stocked with those delectable little blueberries, those lovely little blue “jewels”, add some sweetness to your life and prepare a homemade blueberry compote!

    Use it as an extra yummy topping for your own pancakes, waffles, and French toast (or ice cream, or swirled into yogurt, or spread on brioche, or... the list goes on and on!).

    Blueberry Compote Ingredients | thecozyapron.com

    How to Make Blueberry Compote, the Super Easy Method

    One of the convenient things about preparing a homemade blueberry compote recipe is that you can use either fresh blueberries or frozen ones depending upon their availability.

    In the warmer months, I love to use fresh berries, because they are perfectly tangy and sweet, plump and juicy.

    But in those months when they're harder to find fresh, using good quality organic frozen blueberries will work perfectly fine.

    Then, it's just a matter of adding in a few other ingredients, and simmering things together until nice and thick and spoonable!

    Here's my personal method for making blueberry compote:

    1. I add one pound of washed, fresh blueberries (or frozen ones, if out of season) into a medium-size sauce pan or small pot.
    2. I stir in some lemon zest, a squeeze of lemon juice, some sugar, and just a touch of water, and bring the mixture to the boil.
    3. I allow the mixture to vigorously simmer or gently boil for about 8-10 minutes, just until the blueberries begin soften and burst a little, releasing their juice.
    4. I turn off the heat and give things a little taste at the end to see if the blueberry compote can benefit from an additional little squeeze of lemon juice; then, I add and stir in a reserved ¾ cup of fresh blueberries. (These will keep their shape and offer a bit of a fresh, juicy “bite” to the compote, since most of the cooked berries will have burst.)
    5. I allow the compote to cool and thicken up a bit, speeding up the process in the fridge (the natural pectins in the blueberries thicken things up as the compote cools). I store the compote in a covered container in the fridge for future use. (I love mason jars, or Weck’s jam jars for this type of storage, which I find on Amazon.)

    Blueberry Compote | thecozyapron.com

    Tips & Tidbits for Blueberry Compote:

    • Fresh or frozen berries: When fresh blueberries are sweet, tangy and in-season, I recommend you use those for the best flavor; but you can certainly substitute frozen berries for convenience sake, or when they're not in season.
    • Add a little lemon: Blueberries and lemon are best friends, so adding in just a little kiss of lemon zest and juice will brighten things up even more. You'll taste a hint of lemon, but it won't overpower.
    • Sweeten things up: I prefer to use organic cane sugar in my blueberry compote because it is neutral in flavor; but you could substitute maple syrup, agave, or honey—these, however, will add some additional flavor you may not be looking for.
    • How to store: I keep my blueberry compote in a mason jar or covered container in the fridge for up to two weeks, and gently re-heat in the microwave or in a small sauce pan for use on pancakes, etc.

    Feast your eyes on these, or just jump to the recipe:

    Blueberry Compote | thecozyapron.com

    Blueberry Compote | thecozyapron.com

    Blueberry Compote | thecozyapron.com

    Blueberry Compote | thecozyapron.com

    Recipe

    Blueberry Compote

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Blueberry Compote | thecozyapron.com
    Naturally delicious, this fresh blueberry compote recipe kissed with lemon is perfect for pancakes, waffles, French toast, or as a topping on ice cream!

    Yield: 2 cups (serves 8 at a ¼ cup each)

    Nutrition Info: 65 calories

    Prep Time: 5 minutes
    Cook time: 10 minutes

    Ingredients:

    • 1 ¼ pound (or 20 ounces) fresh organic blueberries, divided use—reserve the ¼ pound (or ¾ cup) to add in after cooking
    • 2 tablespoons water
    • ¼ cup granulated organic cane sugar (I use Trader Joe’s)
    • ½ teaspoon lemon zest
    • Squeeze lemon juice (about 1 teaspoon)

    Preparation:

    -Add the 1 pound (16 ounces) of blueberries to a medium pot, along with the water, sugar, lemon zest and lemon juice, and stir to combine.

    -Bring the mixture to a vigorous simmer or medium boil, and cook for 8-10 minutes, stirring occasionally, until the berries pop and release their juices, and soften.

    -Remove from heat and give a little taste to see if you need any extra sweetener or lemon juice, then add in the reserved ¼ pound (or ¾ cup) of fresh blueberries and stir those in.

    -Allow the blueberry compote to cool (I expedite the process by using my fridge), allowing the compote to thicken as it cools.

    -Spoon into jars or a covered container, and use as needed, either warm or cold.

    « From the Heart: Something To Look Forward To
    From the Heart: When the Familiar Becomes Unrecognizable »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Paradisavor

      July 20, 2018 at 10:21 am

      Delicious! I love blueberry 🙂

      Reply
    2. Tina Wilson

      July 21, 2018 at 3:24 pm

      I have two questions:

      Does this recipe freeze well?

      Have you ever tried to make it in a slow cooker?

      Reply
      • The Cozy Apron

        July 22, 2018 at 8:32 am

        Hi Tina, I have not frozen this recipe, so I cannot tell you for sure if it will be as good as when freshly prepared. (I have a hunch that it's one that is best fresh.) And as for the slow cooker, no I have not prepared it this way. It's a very quick-cook recipe, only taking 8-10 minutes, and benefits from occasion stirring; so this is one more for the stove top in my opinion.

        Reply
    3. Kathy Parkes

      November 24, 2018 at 11:03 pm

      I made this compote to pair with a cheesecake. It was amazing. The compote is so simple and it tastes so good. I used fresh blueberries and regular white sugar (which I had on hand) and I was really happy with the results. We’re going to have the rest on some pancakes this weekend.

      Reply
      • The Cozy Apron

        November 25, 2018 at 7:12 am

        Kathy, that is wonderful! So glad to read that the recipe was a success, and I thank you for sharing!

        And let me tell you, this compote over pancakes? Nothing quite like it. 😉

        Reply
        • Jennifer Lilly

          April 20, 2019 at 2:10 pm

          I use this compote over lemon poppy pancakes

          Reply
          • The Cozy Apron

            April 21, 2019 at 1:43 pm

            Sounds delicious!

            Reply
    4. Carolina Bass

      December 12, 2018 at 3:04 pm

      could I use this compote to put on french a french toast casserole before baking it, or should I do it after baking it?

      Reply
      • The Cozy Apron

        December 12, 2018 at 3:15 pm

        Hi Carolina, if you'd like to top your casserole with this compote, you certainly can; but top after baking, just before serving.

        I would actually suggest you serve it warm on the side and let folks top it themselves, so that it doesn't get soggy, especially if you end up with leftovers.

        Hope you enjoy!

        Reply
    5. Arlene

      August 10, 2020 at 8:01 am

      I just made two small jars of this compote. I used frozen blueberries, sweet n low, double lemon zest and juice, and it is remarkably good! I plan to eat with yogurt. Lovely compote.

      Reply
      • The Cozy Apron

        August 10, 2020 at 10:19 am

        Glad you like the compote, Arlene! May you enjoy it with your yogurt.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Cranberry Orange Muffins
    • Stuffed Eggplant
    • French Onion Meatballs
    • Chicken Cacciatore

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron