This easy blueberry compote is sweet, jammy, and bursting with bright berry flavor. It's a perfect topping for pancakes, waffles, yogurt, and more.
I have a super simple recipe for you today: a 5-ingredient, 20-minute blueberry compote. Itβs one of my favorite recipes to make when I have a surplus of fresh berries (or a big bag of frozen berries) on hand. It tastes so good that you could eat it with a spoon, but itβs really meant to be used as a topping. Drizzle it over pancakes, oatmeal, or a scoop of vanilla ice cream for a delicious pop of bright berry flavor.
Blueberry Compote Recipe Ingredients
Hereβs what youβll need to make this easy blueberry compote recipe:
- Blueberries, of course! Fresh or frozen blueberries work great here. To give the compote plenty of texture, I add half at the beginning of the cooking process and half partway through.
- Maple syrup β For sweetness.
- Vanilla extract β For warm depth of flavor.
- Fresh lemon juice β I absolutely LOVE blueberry + lemon together. The lemonβs tang perfectly complements the berriesβ sweetness.
- And water β To help the berries and maple cook down without burning.
So simple!
Find the complete recipe with measurements below.
Blueberry Compote Serving Suggestions
When you pull this blueberry compote off the stove, youβre going to want to dig in right away (at least I always do!). But if you can, I recommend waiting a few minutes before you serve it. The compote becomes thicker and jammier as it cools, which I think makes it all the more delicious. Once it thickens to your liking, serve it overβ¦
- Oatmeal. Any kind you like! Spoon the blueberry sauce over stovetop oatmeal, overnight oatmeal, or Instant Pot steel-cut oats.
- Yogurt. Add a sprinkle of granola for crunch!
- Pancakes, waffles, or French toast. Itβs fantastic on all three. Pair it with my classic French toast, fluffy homemade waffles, almond flour pancakes, or even blueberry pancakes.
- Chia pudding. A decadent breakfast or a healthy dessert.
- Baked goods. Use it to dress up slices of this lemon yogurt cake or the lemony biscuits from this strawberry shortcake recipe.
- Vanilla ice cream. The BEST summer sundae.
Leftover compote will keep well in an airtight container in the fridge for up to 5 days. It also freezes well. Tip: I like to make a big batch and freeze it in ice cube trays. That way, I can thaw individual portions for a bowl of oatmeal or a stack of pancakes down the road.
How do you like to use blueberry compote? Let me know in the comments!
More Favorite Blueberry Recipes
If you love this blueberry compote, try one of these yummy blueberry recipes next:
- Healthy Blueberry Muffins
- Blueberry Scones
- Oatmeal Breakfast Cookies
- Baked Oatmeal
- Blueberry Smoothie
- Berry Superfood Smoothie Bowl
- Summer Fruit Salad
Blueberry Compote
Ingredients
- 2 cups fresh blueberries
- ΒΌ cup maple syrup
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Β½ teaspoon vanilla extract
Instructions
- Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
- Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.
Can we use honey instead of maple syrup?
Yep, honey works!
It was so easy to make it was the first time I ever made it and it was very easy
I went with your recipe because it didnβt have cornstarch and am so happy I did. Itβs delicious! Will try with raspberries next.
Iβm glad you loved it!
I tried for first time but it set thick like jelly, not liquid like the picture
So yum. Made it two nights in a row
So glad you loved it!
I agree, yum!
Swirling the Compote through home made vanilla ice cream.
I am making right now! Already looks and smells delicious! Canβt wait to try it!
Just made, and letting it cool. Tweaked the recipe a bit. Instead of maple syrup, I replaced with plant-based Swerve sugar (so no sugar grams or extra calories.) And doubled the fresh lemon juice. Smells great and spoon test says it tastes lovely, too. Will place on my homemade crepes this afternoon!
Love this over Siggiβs plain yogurt with some walnuts! Yum!!!
I donβt have lemons, will it still be tasty without the lemon juice?
yep, itβll be great, just less tangy.
Made it for a sweet brie grilled cheese! I put 1/3 cup honey instead of maple syrup & did not add lemon juice. Absolutely yummy!
The compote turned out really good, glad I tried this recipe. Iβll definitely be making more!
Iβm so glad you loved it!
Fantastic recipe. Iβve used this recipe for blueberries and for blackberries. I just halved the blackberries first. Honestly, Iβm sure this recipe would work with almost any soft fruit, even something like peaches.
Hi Chris, Iβm so glad you love the recipe! It would be fantastic with blackberries, great idea.
Thank you, itβs gonna be great with my porridge or yogurt in the morning.
I like the idea of using lemon and vanilla essence which add a tartness that it goes well with maple syrup and blueberries. Just waiting to see if it thickensβ¦. π
I went for your recipe as I didnβt like the idea of adding cornflour and white sugar.
I made the Blueberry Compote, and itβs heavenly. I canβt wait to make Crepes in the morning β€οΈβ€οΈβ€οΈβ€οΈ
Perfection! Excellent with a schmear of lemon curd on pancakes!
Iβm glad you loved it!
Can I use something other than maple syrup?
Hi Katelyn, you could use sugar or honey. If you use honey, I would start with 3 tablespoons and add more to taste.
Amazing! Recipe works very well with king Arthur gluten free ap flour!
So glad you enjoyed it!
Weβll be making red white and blueberry pancakes for Election night, our tradition. Canβt wait to use this.
I hope you enjoyed the compote, Debbie!
The BEST!!! We have to keep a huge jar of this at all times now. Itβs great on everything from yogurt, cottage cheese, pancakes, toast, ice cream, or straight from the jar. We even used it to make blueberry swirl ice cream, too. I also used this same recipe and substituted locally picked huckleberries (I live in Montana) and it turned out amazing!
Can this recipe be used as a filling between layers of a cake?
With frozen blueberries do you still need to add the water? It seems like last time I made a similar recipe I ended up using cornstarch to thicken it
Hi Robin, you could start without the water and add it later if itβs reducing too much. If your compote turns out thin, I would just simmer it a little longer to thicken instead of adding cornstarch.
Canning this. My family loves this over pancakes or waffles during the winter.
Iβm so glad you loved it!