Blueberry Compote Recipe
A delightful and versatile blueberry compote, perfect for topping pancakes, swirling into yogurt, or spooning onto desserts. It's easy to make, bursting with flavor, and totally customizable.
Equipment
- Saucepan
- Immersion Blender (Optional)
Ingredients
Essential Ingredients
- 2 cups blueberries fresh or frozen
- 1/4 cup sugar or honey/maple syrup to taste
- 1 tbsp lemon juice for a zesty touch
- 1/4 cup water to create a syrupy base
Optional Add-ins
- 1/2 tsp cinnamon or to taste
- 1/2 tsp vanilla extract or to taste
Instructions
- Combine blueberries, sugar, lemon juice, and water in a medium saucepan. Stir gently to mix.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook for 8-10 minutes, or until the blueberries soften and burst, releasing their juices and creating a syrupy consistency. For a chunkier compote, remove from heat sooner.
- For a smoother consistency, use an immersion blender or transfer to a regular blender and pulse briefly. Be cautious when blending hot liquids.
- Allow the compote to cool slightly before serving. Serve warm, at room temperature, or chilled, depending on your dish.
Notes
Adjust sweetness to taste. Experiment with other berries or spices for different flavor profiles. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months.