Description
This vibrant Blueberry Compote is a simple and delightful fruit sauce made with fresh or frozen blueberries, sugar, and a hint of lemon. Perfect for topping pancakes, yogurt, ice cream, or desserts, this compote combines the natural sweetness and tartness of blueberries with a touch of vanilla for a rich, flavorful finish.
Ingredients
Scale
Blueberries
- 2½ cups blueberries (425 grams, divided; about 1 pint, fresh or frozen)
Wet Ingredients & Flavorings
- ½ cup granulated sugar (100 grams)
- â…“ cup water (76 grams)
- 1 lemon (zested and juiced)
- 1 teaspoon pure vanilla extract (4 grams)
Thickening Agent
- 1 tablespoon cornstarch (7 grams)
- 2 tablespoons water (28 grams) (for slurry)
Instructions
- Cook the Blueberries: Add 2 cups of blueberries to a medium saucepan along with the sugar, water, lemon zest, and lemon juice. Place the pan over medium heat and cook, stirring occasionally, for 8 to 10 minutes until the blueberries break down and release their juices.
- Prepare and Add the Cornstarch Slurry: Whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add this slurry to the blueberry mixture and continue cooking for 1 to 2 minutes until the compote thickens.
- Finish the Compote: Remove the saucepan from heat and stir in the vanilla extract and the remaining ½ cup blueberries to add texture and freshness.
- Serve and Enjoy: Serve the blueberry compote immediately over your favorite dishes, such as pancakes, waffles, yogurt, or desserts.
Notes
- Use fresh or frozen blueberries; if using frozen, no need to thaw before cooking.
- For a thicker compote, you can add slightly more cornstarch slurry, but add gradually to avoid overly thick texture.
- Store leftover compote in an airtight container in the refrigerator for up to one week.
- This recipe yields approximately 1½ cups (24 tablespoons) of compote, perfect for multiple servings or topping several dishes.
- To make the compote vegan, ensure your sugar is vegan-friendly and check vanilla extract for any additives.
