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Summer

Blueberry Compote

June 3, 2021 by Alexandra Daum
A simple recipe for homemade blueberry compote, made with honey instead of sugar. Use this for swirling into blueberry popsicles, topping panna cotta, or anywhere you might usually use a blueberry sauce.
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Close up showing compote.

Blueberries are one of my favourite summer fruits, and can often be found growing in the wild in Northern Europe. We pick wild blueberries (waldheidelbeeren) in Germany in July and August in the forests but they are, like most wild foods, hard to find in the Netherlands.

I recently ordered a package of organic fresh blueberries from a farmer in Spain, but apart from that now I’ll be using frozen or waiting until they’re in season where I live. It was nice to have some before the season starts here but best to wait until they’re available locally.

If you have an excess of berries, or want a delicious topping for desserts, this blueberry compote is a great way to use them. It freezes well and can be made while the berries are available and tucked away for winter.

You need just a handful of ingredients for this recipe. It’s sweetened with maple syrup or honey and has a slightly more rounded flavour than might be typical in a compote, but it’s very good.

Blueberry compote in a small bowl with fresh berries and pansies around.

Ingredients

  • Blueberries: fresh or frozen, depending on the season. Both wild and standard blueberries are delicious here and can be used interchangeably.
  • Lemon Juice: this provides a slight acidic counterpoint and prevents the berries from sticking to the pot.
  • Maple Syrup or Honey: both work well and taste fantastic with blueberries.
Blueberry Compote ingredients.

Notes and Substitutions

Use fresh and frozen, wild and cultivated berries interchangeably. With frozen you may need to cook slightly longer if there’s a lot of liquid in the pot.

Sugar can be used in a pinch to replace the liquid sweetener. The recipe calls for minimal sweetness so you may want to increase slightly to your taste.

Vanilla and cinnamon are both delicious additions if you want to make things a bit more interesting. It depends on how you plan to use your compote, but spices can certainly be added.

Try adding the zest from the lemons you’re juicing for a brighter citrus hint. As always, don’t over-zest or you’ll have a bitter taste from the pith (the white of the lemon rind).

More Blueberry Recipes

Blueberry Almond Muffins
Blueberry Peanut Butter Smoothie
Banana Blueberry Muffins
Vegan Blueberry Pie

  • Compote ingredients in a pot before cooking.
  • Compote in a small saucepan after cooking.

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Yield: 16

Blueberry Compote

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
5 from 1 vote

Ingredients

Metric – American
  • 250 grams blueberries, fresh or frozen
  • Juice of a lemon ~3 tablespoons
  • 1-2 tablespoons maple syrup or honey

Instructions

  • Add the blueberries, lemon juice, and maple syrup to a small saucepan.
    250 grams blueberries, fresh or frozen, Juice of a lemon, 1-2 tablespoons maple syrup or honey
  • Cover and heat over medium, until simmering. Simmer the compote for about 10 minutes, or until the berries are starting to break down.
  • Taste and sweeten if needed. Serve warm or cold.
  • The compote will keep in a sealed container in the refrigerator for up to a week and freezes well.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 18kcal Carbohydrates: 5g Sodium: 1mg Sugar: 4g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Summer
Cuisine: European
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