Blueberry Compote (with Fresh or Frozen Blueberries)

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With super-quick prep time, my easy Blueberry Compote Recipe requires just a handful of ingredients! In no time, elevate any breakfast, from French toast to sweet pancakes, or decorate delicious desserts, like flaky pastries and rich cheesecake.

Blueberry season falls between late spring and mid-summer, depending on where you are in the world. So, you can expect fresh blueberries to be in peak season from late May through August for most states in the U.S. 

Take advantage and try more of my blueberry recipes, like Blueberry White Chocolate Cookie Bars, Bed & Breakfast Blueberry Strata, and my easy No-Churn Blueberry Ice Cream, perfect for the summer heat!

Ingredient Notes

• Berries | Fresh or frozen blueberries work for this easy recipe. Half of the blueberries will be cooked down and the remaining will only be slightly warmed for a fresher flavor and texture. If you use frozen blueberries, don’t worry about thawing them first.
• Sugar | Blueberries have lots of natural sweetness, so you don’t need too much more sugar– Just a little goes a long way here!
• Butter | Butter adds a rich creaminess to the compote.
• Cornstarch | Thicken the sauce with cornstarch.
• Lemon | I like to add some fresh lemon zest for a hint of lemon, contrasting and enhancing the sweet sauce.
• Vanilla | If you’d like, finish the compote with a splash of vanilla extract for extra flavor.

How to Make Delicious Blueberry Compote

Who knew blueberry compote was so easy to make? Now, use it to boost your breakfast, brunch, or dessert any time with just a few spare minutes.

STEP 1 | Cook berries, butter, and sugar

Start by heating a small saucepan with one cup of frozen or fresh berries, sugar, and butter until the sugar dissolves.

Continue cooking on the stovetop over medium to low heat for 8-10 minutes or until the berries begin to burst.

STEP 2 | Thicken the sauce

Then, add the cornstarch and lemon zest to the cooked blueberries, stirring with a wooden spoon until dissolved. Continue cooking for 3-4 minutes or until the liquid slightly thickens.

STEP 3 | Finish it up and enjoy!

Finally, add the remaining blueberries and lemon zest and cook for another 5 minutes. Then, all that’s left is to serve this delicious recipe warm or at room temperature.

Variations and Substitutions

• More Fruit Compotes. Experiment with other fresh or frozen fruits, like strawberries, apples, and raspberries. You can also add additional pieces of fruit, like strawberries, to the blueberry compote for a mixed-berry flavor.
• Extra Citrus. Add a squeeze or two of fresh lemon juice for a more tangy, tart flavor that cuts the sweetness of the berries and sugar.
• Sweeteners. Replace the ordinary granulated sugar with organic cane sugar, brown sugar for extra richness, or your favorite sugar alternative for a healthier option.

Storage and Reheating Tips

• Once cooled to room temperature, store leftovers of your freshly made blueberry sauce recipe in the refrigerator for up to two weeks in an airtight container, such as a mason jar.
• Can you freeze the compote? Yes! Just pour the compote into a Mason jar, leaving some room at the top, let it cool down, and then pop it in the freezer for a few months.

Frequently Asked Questions

What to Serve With Homemade Blueberry Compote

One of my favorite ways to use this homemade compote is on top of pancakes, especially if they could use a boost of flavor. Skip the over-done maple syrup and add blueberry compote to your favorite flapjacks, like my gluten-free Oat Flour Pancakes.

This blueberry compote is also delicious on my  Raspberry Oatmeal Pancakes and, my go-to, Lemon Ricotta Pancakes,