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. It’s 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 it’s 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
Here’s what you’ll 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 – For sweetness.
- Vanilla extract – For warm depth of flavor.
- Fresh lemon juice – I absolutely LOVE blueberry + lemon together. The lemon’s tang perfectly complements the berries’ sweetness.
- And water – 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, you’re 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 over…
- 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. It’s 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
- ¼ cup maple syrup
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ½ 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.
Made this but added lemon zest and a lot of lemon juice is so yummy, my sister wants it all