This blueberry compote is so delicious and fruity you'd eat it with a spoon, perfect for enjoying the blueberry season, it is used as a cake filling, in all your pastries, or in these delicious blueberry cupcakes.
Why you'll love this recipe
Blueberries are one of my favorite berries, and they're perfect in desserts and cakes like these blueberry muffins, in a blueberry tart, a lemon blueberry cake or a mascarpone frosting flavored with this blueberry compote.
To make this fresh blueberry compote recipe, you need just 3 ingredients, fresh blueberries (work also with frozen blueberries), granulated sugar, and lemon juice.
After cooking, it has a texture like blueberry jam, with chunks that add texture to this very fruity filling, perfect for all your desserts, in a vanilla Greek yogurt, vanilla ice cream, on French toast, overnight oats, pancakes waffles and more.
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Fruit compote vs Fruit jam
This homemade blueberry compote looks very similar to blueberry jam in texture, but it's better in composition and much healthier.
Fruit compote is generally made from half fruit and half sugar, which gives it a jelly-like texture and means it can be kept for a very long time, even with longer cooking times.
Fruit compote is just a simplified, faster version, thicker than blueberry sauce, which is generally made with more liquid and often blended to get a smooth texture.
The blueberry puree is simply the compote mixed in a blender and passed through a fine sieve to obtain a thick, smooth puree, perfect for flavoring frostings and buttercream.
*You'll find ingredient quantities and full instructions in the recipe card at the end of the page.
- Blueberries: You can use either in-season fresh blueberries or frozen blueberries for year-round preparation.
- Sugar: A bit of granulated sugar to sweeten the compote.
- Lemon juice and zest: Lemon juice and lemon zest add a tangy note to the fruit compote and is especially useful as a preservative. You can use fresh or bottled lemon juice.
How to Make Blueberry Compote Recipe
>> You can use either fresh or frozen blueberries; the latter will give off more water when defrosted, so cooking will take longer.
- Place all ingredients, fresh or frozen blueberries, sugar, lemon juice and lemon zest in a small saucepan.
- Cook over medium heat until boiling, then reduce heat to low and cook for about 10 minutes, stirring occasionally, until a thick texture is obtained, with bits of blueberry remaining.
- Serve warm, or leave to cool slightly before transferring to a mason jar with a lid and placing in the fridge.
As well as being eaten by the spoonful, you can enjoy this blueberry compote can in a whole variety of recipes, and here are a few delicious ideas.
- As a filling in a lemon blueberry cake.
- In blueberry whipped cream frosting, buttercream frosting, cream cheese frosting or Swiss meringue buttercream.
- In yogurt or cottage cheese with a bit of my homemade granola.
- In a blueberry tart, in vanilla ice cream, on French toast for breakfast or my Baked brioche French toast .
- The perfect topping on a New York cheesecake, a blueberry cheesecake, a pound cake, a coffee cake, fluffy pancakes, and Belgian Liege waffles.
- To go with oatmeal porridge or in my overnight oatmeal recipe.
Storage and Freeze
In the fridge: Blueberry compote can be stored for up to a week in a jar with a lid, or in an airtight container.
In the freezer: It can be frozen for up to 3 months. Let it defrost gently in the fridge overnight.
- Fresh Ingredients: Use fresh blueberries and a freshly squeezed lemon for the best flavor.
- Balanced Sweetness: Adjust the sugar to your taste, especially if your blueberries are very sweet or tart.
- Low and Slow: Cook the compote on a low heat to prevent burning and to allow the flavors to meld together.
- Lemon Zest: Add the zest of the lemon along with the juice for an extra burst of citrus flavor.
- Cornstarch Slurry: If you prefer a thicker compote, mix cornstarch with water to create a slurry before adding to the cooking berries.
- Stir Gently: Stir the mixture gently as it cooks to keep the berries intact for a chunky texture.
- Mash: For a smoother compote, mash some of the berries with the back of a spoon or use an immersion blender briefly.
- Cooling Time: Allow the compote to cool down before serving; it will thicken as it cools.
Vanilla Blueberry sauce: Add pure vanilla extract or vanilla bean seeds to flavor this compote.
Sugar-free blueberry compote: You can make this blueberry compote with unrefined sugar such as honey or maple syrup or use agave syrup or coconut sugar.
Fruit mix: Mix fresh berries or frozen berries by adding strawberries, raspberries or other red fruits.
How do you thicken homemade compote? Add a bit of flour or cornstarch to your compote to thicken it or extend the cooking time to evaporate more liquid and obtain a thicker texture.
Homemade blueberry sauce: With this recipe, you can make a blueberry sauce simply by blending the compote in a blender or hand blender, then straining through a fine sieve to obtain a thinner blueberry sauce.
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