Blueberry Compote

This delicious blueberry compote is a wonderful addition to any brunch, topped on waffles and pancakes, or use it to top desserts. Ready to use in 15 minutes and made with just a few simple ingredients.

Course Sauce

Cuisine American

Keyword blueberry compote, fruit compote, how to make compote

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 71kcal

Author Tanya

Ingredients

2 cups fresh blueberries
3 Tablespoon fresh lemon juice
1 teaspoon lemon zest
¼ cup white granulated sugar
½ cup water + 1 Tbsp water separated
1 Tablespoon corn starch

Instructions

Add blueberries, lemon juice, zest of lemon, sugar and ½ cup water to a medium-sized saucepan over medium heat. Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
Create a cornstarch slurry by whisking 1 Tbsp water with 1 Tbsp cornstarch in a separate bowl. Slowly stir it into blueberries and allow the mixture to cook for an additional minute. Remove from heat. Enjoy.

Notes

Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
If making ahead of time, let it cool before storing.
Let the compote cool slightly before serving.

Nutrition