Blueberry Compote, warm, tasty goodness. Serve it on pancakes, waffles, French toast, everything.
Hi there. Don here, giving you my Blueberry Compote recipe. In the U.S., March 1 is “National Fruit Compote Day,” so I’m reposting this recipe for you. What’s a fruit compote? It’s a mix of fruit, juice, sugar and a bit of spice that is served warm. The fruit stays a bit chunky, and the whole this is absolutely delicious. I’m sharing my favorite fruit compote recipe.
Buy Blueberries in Season
When the blueberries come in season in the Shenandoah Valley, they really come in. Our friends the Johnson’s have big, plump blueberries—as do some of the other vendors—at the Harrisonburg Farmers’ Market. We usually buy more blueberries than we can eat while they are in season and use them periodically. I’d like to say we use them all year long, but they don’t last that long in our house.
We make a variety of desserts, including Crumbly Top Blueberry Pie, Don’s Best Blueberry Pie and Blueberry Buckle. Lois eats blueberries on her cereal while they are in season, too. As good as blueberries are, though, we can only eat so many fresh blueberries and we don’t like them to go to waste. Blueberry Compote to the rescue.
How to Freeze Blueberries
Lois takes the abundance of blueberries, sorts and washes them. After they dry, she puts them in single layers on a cookie sheet and into the freezer. Once frozen, they are stored in zip lock bags in the freezer, ready for mornings like today.
As Lois was making Buckwheat Pancakes today, she looked at me and asked me to remind her how to make Blueberry Compote. This version is based on Ellie Krieger’s quick recipe for Blueberry Compote, which of course, I modified a bit by adding a cinnamon stick for that extra zing of flavor.
What You Need
For this recipe you need measuring cups and spoons, a good pot and some type of spoon for stirring. But what you really want is a terrific espresso machine, am I right?
Blueberry Compote Recipe
Sweet and tangy sauce made from fresh or frozen blueberries.
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 3 tablespoon water
- 2 teaspoon lemon juice
- 1 cinnamon stick
In a small saucepan combine 1 cup of blueberries with all of the other ingredients.
- Bring to a boil over medium heat and, stirring frequently, cook for 15 minutes.
- The compote will start to thicken.
- Add the rest of the blueberries and continue to stir and cook for another 8 minutes.
- Remove from heat.
- Remove the cinnamon stick.
- Serve warm on buckwheat pancakes for breakfast or over ice cream for a snack or dessert.
- If you let it cool to room temperature or in the refrigerator, it will thicken more and you can spread it on homemade English muffins or on croissants.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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