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This blueberry compote recipe is simple but absolutely delicious, the best way to use fresh or frozen blueberries. Perfect on pancakes, French toast, biscuits, or simply by the spoonful, we have a jar of this blueberry compote in our fridge at all times – it’s that good (and easy to make!).

A clear glass jar of blueberry compote with a white spoon sticking out of the top. In the background is the edge of a plate of pancakes topped with blueberry compote. In the foreground is a small white bowl of blueberries

Before You Get Started

If you use frozen blueberries, let them defrost fully in a colander, to drain as much of the excess moisture as possible. Too much water will keep your compote from thickening like it should.
The pectins in the blueberries and lemon juice will thicken the compote a little more as it cools. If the cooled compote is too thin for your liking, stir in a little cornstarch to help thicken it up.

What Makes This Recipe So Good

When I tell you this blueberry compote is good, I don’t just mean it’s good. I mean it’s SO. GOOD. IT’S SO GOOD! I love it SO much. It’s the perfect blend of sweet and fruity and thick and rich. I’m not joking when I tell you we have a jar of this compote in the fridge at. all. times.
It keeps roughly 7-10 days in the refrigerator if you store it in a jar with an airtight lid! To reheat refrigerated blueberry compote, I find it’s easiest to just pop it in the microwave! You could also freeze the compote instead of refrigerating it. Just let it cool completely, then freeze it in an airtight container up to 2 months. When you’re ready to use it, let it thaw completely, then warm it in the microwave or on the stovetop.
It’s so, so easy to make. Other than a little stirring there’s not a lot you need to do with this recipe.
Blueberry compote is a fantastic topping for pancakes (whether you like plain pancakes or chocolate chip pancakes) or french toast or waffles or even paleo cereal or oatmeal. You can serve it over cheesecake or vanilla ice cream or Greek yogurt, too! Honestly, you’ll want to put this blueberry sauce on basically everything. Don’t say I didn’t warn you.

Overhead view of a white bowl of blueberry compote on a light countertop

Ingredients

See recipe card below for full list of measurements, ingredients, and instructions.

Blueberries – Summertime is the best time for fresh blueberries! It’s not the only season for blueberry compote, though. Both fresh and frozen blueberries work in this recipe, which means you can have amazing blueberry compote year-round. You could honestly probably use any other berries or fruit in this recipe with no problem. I haven’t tried others yet but if you do, let me know how it turns out!

Sugar – Sugar obviously sweetens everything up a little! Sometimes blueberries are a little more tart than is ideal, but the sugar helps with that so much. It offsets the tart lemon juice, too, so the compote is perfectly balanced. It also helps thicken the compote so you’ve got more of a syrupy topping than a blueberry juice. If you’re trying to avoid plain white sugar, you’re in luck – there are several substitutions you can make! Scroll down to the Notes section of the recipe card for specifics.

Lemon Zest & Juice – Lemon and blueberries complement each other SO well! The lemon juice actually brings out the flavor of the blueberries even more, so you get a really bright, beautiful overall flavor.

Recipe Variations

If you’d like to mix up the flavors in your blueberry sauce, try adding a small amount of vanilla extract or a little cinnamon to the saucepan. Using different sweeteners will also change the overall flavor slightly.
Make it Paleo: Use ⅓ cup coconut sugar, honey, or maple syrup in place of the granulated sugar. If using honey or maple syrup, reduce amount of water to ¼ cup.
Make it Vegan: This recipe doesn’t call for any non-vegan ingredients, but you’ll want to double check that your specific sugar is vegan. Some brands in the U.S. use bone char in their white sugar.

Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.

Recipe By: Cheryl Malik

5 from 1 vote