Blueberry Compote is the best way to add sweet blueberry flavor to everything from pancakes to ice cream. With only four ingredients, this easy blueberry compote recipe is bursting with berry goodness!
Summer time is blueberry time! I crave juicy berries all year long but there’s something about the seasons shifting to spring and then summer that makes me want all things blueberry.
This blueberry compote recipe has to be one of the easiest and tastiest blueberry toppings out there. It’s sweet and juicy without being cloying thanks to a hint of lemon bringing everything together.
When you can’t decide whether to top your pancakes with fresh blueberries or thick syrup, Blueberry Compote lets you do both! Cooking down frozen berries with sugar on the stove top creates a wonderfully thick and syrupy fruit sauce perfect for adding to waffles, blueberry pancakes, fluffy pancakes or spooning over a bowl of vanilla ice cream.
One of my favorite ways to eat it is poured over a cheesecake. Then again, anything is delicious paired with cheesecake, right?
A bite of warm blueberry compote sauce mingling with cold ice cream or a creamy slice of cheesecake makes for a perfect summer dessert! With a touch of lemon to brighten everything up, it just doesn’t get any better (or simpler).
There’s no wrong way to eat this sweet, thick sauce. Did I mention it looks pretty too?
That deep purple color puts serious hearts in my eyes. Once you learn how to make blueberry compote, I know you’ll agree.
Blueberry Compote Recipe Ingredients
Here’s everything you need to make blueberry compote (full printable recipe with measurements below):
- Blueberries — You can use fresh or frozen blueberries for this compote, I like to use half and half. Buy berries in bulk when they’re in season and cheap, then pop them in the freezer for making this compote whenever the craving strikes. For my friends who love picking and freezing their own blueberries each year, this is a great way to use them. Of course, you can’t beat the convenience of buying a bag from the freezer section at your supermarket!
- Sugar – Plain old granulated white sugar works best.
- Lemon juice – This adds tartness to balance out the super sweet berries and sugar. Fresh squeezed is my favorite but juice from a bottle is okay, too.
- Water – Just a but to dissolve the sugar and berries together. When using frozen blueberries, I only use a tablespoon, due to the water content. If you are using all fresh blueberries, you may want to add in an additional tablespoon or two water.
How to Make Blueberry Compote
- Put half the berries in a sauce pan along with the sugar and lemon juice. Heat everything together, mixing to combine for about 10 minutes.
- Add the rest of the blueberries and mix to combine. Continue cooking the compote for another 8 minutes or so, stirring regularly. It’s done when there are no whole berries left and the sauce resembles a thick syrup.
Serve warm! Store leftovers in a jar with a lid or airtight container in the fridge.
Might I recommend making this Creamy Cheesecake recipe and add your homemade blueberry compote on top?
Looking for more blueberry lemon desserts? Check out these other delicious recipes:
- 2 cups frozen or fresh blueberries
- 1/4 cup sugar
- 2 tsp lemon juice
- 1 tbsp water
- In a medium saucepan, combine 1 cup of the blueberries with lemon juice, sugar and water. Turn the heat to medium and cook for 10 minutes, stirring regularly and allowing the blueberries to break apart and dissolve slightly.
- Add the remaining cup of blueberries to the pan. Stir well to combine and cook an additional 8 minutes or until the berries have all broken apart and formed a thick, syrupy sauce. Enjoy warm!