15 Minute Blueberry Compote

One of the best things about this easy 15-minute recipe is that you can make it ahead of time and refrigerate it. It’s just as good cold as it is when served warm. My late grandfather Jacob used to make compote for dessert. I was a kid last time I had it so exact details escape me. But I remember that he used to cook the fruit for a very long time over low heat. Grandpa didn’t make a blueberry compote. His compote contained plums and raisins and it was served chilled (this stewed prunes recipe reminds me of grandpa’s recipe). I remember taking a spoonful and feeling the soft, sweet fruit melting in my mouth. It was so good! While my recipe is very different than grandpa’s, I like to think that he would approve.

Ingredients

You’ll only need three ingredients (plus some water) to make this blueberry compote! How cool is that? The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Blueberries: One of my favorite fruit! I use fresh blueberries in this recipe. I don’t recommend using frozen blueberries. I mostly reserve frozen blueberries for smoothies. Lemon juice: Helps to thicken the compote. Be sure to use freshly squeezed lemon juice. Sweetener: My favorite sweetener is stevia glycerite, so that’s what I use in this recipe. The amount I use equals about ¼ cup of sugar, so you can use a comparable amount of your favorite sweetener.

Instructions

Gently cooked, soft, lightly sweetened blueberries, bursting with flavor. This dessert is so delicious and it’s also very easy to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Add blueberries, water, lemon juice, and a sweetener to a small saucepan. Heat them over low heat. Cook for about 10 minutes, stirring occasionally. When the blueberries become very soft and start to burst, remove the saucepan from the heat. Allow the compote to rest for a couple of minutes, then serve.

Frequently asked questions

Variations and substitutions

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a couple of ideas for you:

Use orange juice instead of lemon juice. It adds a really nice flavor to this dessert.Add a few drops of pure vanilla extract. Try ¼ teaspoon.

Serving suggestions

This fruity dessert is wonderful on its own, warm or chilled. It’s also very good as a topping for cheesecake, pancakes, waffles, Greek yogurt, frozen yogurt, or vanilla ice cream.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They keep well! You can enjoy them cold, straight out of the fridge, or gently reheat them in the microwave, covered, on 50% power.

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