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Blueberry compote served on top of waffles

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 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 71kcal
Author Tanya


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


  • 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.


  • 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.


Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 63mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 1mg