Blueberry Compote (with Fresh or Frozen Blueberries)

This post may contain affiliate links. Please read my disclosure policy.

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 compote in a white bowl with blueberries scattered on the table.

Why You’ll Love This Recipe

Simple Ingredients. This easy blueberry sauce uses simple ingredients, either frozen or fresh blueberries, sugar, and butter.

Versatile Recipe. This delicious blueberry compote is perfect for pancakes, waffles, biscuits, French toast, or Greek yogurt in the morning. It’s also the perfect topping for a dessert like cheesecake, vanilla ice cream, or pound cake! 

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.

Frozen blueberries in a saucepan with sugar and butter.

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.

Adding cornstarch and lemon zest to cooked blueberries for compote.

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.

Tip from the Home Chef’s Kitchen

If your compote is too runny, cook for a few minutes longer. The compote will thicken as it cools, too.

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.
A spooful of blueberry compote being lifted out of a bowl.

Frequently Asked Questions

What is blueberry compote?

Blueberry compote is basically just a mix of blueberries, sugar, a bit of water, and sometimes extras like lemon juice, ginger, cinnamon, or vanilla. You cook it until it gets a little thicker. You can serve it warm or cold. It’s excellent for pancakes, waffles, French toast, crepes, and desserts.

Can I put maple syrup in a compote?

Absolutely! You can swap out sugar for maple syrup to make a healthier berry compote, which is great for breakfast. Just cook it for about a minute longer when using maple syrup.

Why is my blueberry compote not thickening?

When you follow the instructions your compote should be just right! However, for an even thicker blueberry compote, cook it most of the way, then take out some of the berries and let the liquid cook down by half. Put the berries back in off the heat, and it’ll get even thicker as it cools down.

What’s the difference between jam and compote?

Jam is thick and spreadable because it’s made by mashing fruit with sugar and pectin, while compote is juicier with chunks of fresh fruit because it’s made with whole fruit and less sugar.

A bowl of blueberry compote on a table with a spoon and lemon half.

Looking for More Compotes, Jams, and Jellies?

If you’re looking for more like this, you’ve come to the right place. Try my Homemade Blueberry Jam, Strawberry Freezer Jam with far less sugar, and sweet Plum Jam. Or add a little heat with my Hot Pepper Jelly, which is great for charcuterie boards, toast, and crackers.

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,

A bowl of Greek yogurt with blueberry compote ladeled on top.

Love this recipe? Bookmark it for the future!

Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.

Blueberry compote in a white bowl with blueberries scattered on the table.

Blueberry Compote (with Fresh or Frozen Blueberries)

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.
No ratings yet
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 105 kcal

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • ¼ cup sugar
  • ½ tablespoon butter
  • 1 teaspoon cornstarch
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla extract optional

Instructions
 

  • In a small saucepan, add one cup of the blueberries, sugar, and butter and heat until the sugar dissolves. Continue cooking over medium-low heat for 8-10 minutes or until the berries begin to burst.
  • Add the cornstarch and lemon zest, stirring until dissolved. Continue cooking 3-4 minutes, or until the liquid begins to slightly thicken.
  • Add the remaining berries and lemon zest and cook another 5 minutes. Serve warm or at room temperature.

Notes

  • If using frozen blueberries, do not thaw first.
  • Serve blueberry compote warm or at room temperature.
  • Leftovers can be stored in the refrigerator for up to two weeks in an airtight container, such as a mason jar.
  • If your compote is too runny, cook for a few minutes longer. The compote will thicken as it cools as well.

Nutrition

Serving: 1gCalories: 105kcalCarbohydrates: 24gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 12mgPotassium: 58mgFiber: 2gSugar: 20gVitamin A: 84IUVitamin C: 8mgCalcium: 6mgIron: 0.2mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword blueberry
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

Similar Posts

Leave a Reply

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

Recipe Rating