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!
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!
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
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.
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.
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:
Topping: Use as a topping for vegan oatmeal pancakes and vegan waffles, or spread on toast, scones or muffins. You can even drizzle it on vanilla or chocolate banana nice cream!
Stir-in: Serve swirled into oatmeal (stovetop or baked) or your favorite plant based vanilla yogurt.
Baked goods: Stir into batter when making bread, scones, muffins, waffles or pancakes.
More Easy Condiment Recipes
Sweet Cashew Cream
Triple Berry Chia Jam
Homemade Applesauce (Instant Pot or Slow Cooker)
Cranberry Applesauce (Instant Pot or Slow Cooker)
Skillet Cinnamon Apples
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.
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
UnitsScale
1cupblueberries (fresh or frozen)
zest of onelemon or orange, optional
2 – 3 tablespoons lemon or orange juice
2 teaspoonssugar (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 ourfull nutrition disclosure here.
For a thicker and chunkier blueberry compote, almost like pie filling texture, remove the fruits about ⅔ of the way through the cooking time and allow the liquid to reduce by half. When you add the fruits back in, take it off the heat, it will thicken up further as it cools.
The longer you cook the compote, the thicker it will get. However, if you want to thicken it more you can create a cornstarch slurry with 1 teaspoon of cornstarch and 1 teaspoon of water, and add it to the compote while it's still cooking, stirring constantly while it thickens.
Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.
The tartness of lemon provides a bright and zesty contrast to the sweetness of blueberries. Lemon can enhance the flavor of blueberries by adding a touch of acidity that brings out their natural sweetness. Both lemon and blueberry are versatile flavors that can be used in a variety of dishes, from sweet to savory.
All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
They are considered a superfood and have the highest antioxidant content of any fruit or vegetable. They have potential benefits in reducing heart disease, diabetes, cancer, and blood pressure. There are also numerous studies showing the benefits of eating blueberries for improving memory and brain function.
Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.
Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.
Berries are relatively low in sugar in comparison to most other fruits and they are very high in a number of vitamins and phytonutrients. This quick and easy sugar-free compote is my favourite thing to have with yoghurt as a healthy dessert.
I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.
Description. Forest Berries & Strawberry – Compote. A lovingly prepared high fruit compote for desserts : wonderful as toppings for ice-cream, yoghurt, meringue mess or just savour it on its own!
Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It's not designed to be canned or preserved for the months or years ahead. Compote is so easy to make that you can throw together a batch at a moment's notice!
Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.
Compotes keep for 2-3 weeks in the refrigerator in an airtight container. It depends on how much sugar you use, as it's a natural preservative for fruit. Simple compotes like this one tend to use a small amount of sugar, so make sure you store it well covered.
I don't usually have a need for adding more sugar, but if you need to, you can sprinkle a little more cane sugar or drizzle some honey. Be sure to mix well. Let the berry compote cool for about 15 to 30 minutes before serving. It will thicken some more.
If you serve the crisp immediately, it'll be very liquid-y. I prefer to let it rest for several hours, preferably overnight. The berries re-absorb a lot of the juice. Next day, reheat each serving briefly (about 20 seconds) in the microwave.
Have you every wondered why your blueberry smoothies sometimes turn to jello when you let it sit?? That's because ripe blueberries contain natural pectin, a substance found in fruits that help make the wonderful texture of jams and jellies. Pectin is a carbohydrate found in the cell walls of fruits and vegetables.
Thickening: If your compote is still very thin after 15 minutes, stir in a cornstarch slurry (1 tablespoon mixed with 2 tablespoons water). Heat for 2-3 minutes, or until thickened to your desired consistency. Storing: Homemade compote will keep for up to 1 week in an airtight container in the refrigerator.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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