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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

Blueberry Compote

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!).
Course Condiment
Cuisine American, European, French
Keyword fruit spread, pancake toppings, summer recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 86kcal


  • Heavy 1-quart saucepan
  • Large spoon


  • ½ cup water
  • cup granulated sugar see Notes
  • 1 ½ teaspoon lemon zest
  • 3 cups blueberries 10 ounces, fresh or frozen, divided
  • 1 tablespoon fresh lemon juice


  • In heavy 1-quart saucepan, combine water, sugar, lemon zest, 2 cups blueberries, and lemon juice. Bring mixture to boil, then reduce to simmer. Simmer, stirring occasionally, until mixture reaches mostly liquid consistency and blueberries have burst, approximately 7 to 8 minutes.
    Ingredients for blueberry compote in heavy silver saucepan with a wicker placemat in the background
  • Add remaining 1 cup blueberries to saucepan. Simmer 6 to 7 minutes, or until mixture has deep violet coloring. Remove from heat and let cool. Serve warm or at room temperature with desired entrées.
    Blueberry compote in heavy saucepan with wicker placemat in background


  • Sugar: You can use ⅓ cup confectioners' sugar in place of the granulated sugar. For a no-added-sugar compote, use ⅓ cup Swerve Granular. Feel free to adjust the amount of sugar if it's too sweet or not sweet enough - you may want to start out with just 2 tablespoons, then taste the compote and add the other 3 tablespoons if needed.
  • 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.
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving, not including any food served with it. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.


Serving: 1serving | Calories: 86kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 61mg | Fiber: 2g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg | Net Carbs: 20g