Blueberry Compote

By Becky Hardin

Published Aug 9, 2023

blueberry compotes with a spoon in a bowl. - 3

This easy Blueberry Compote recipe comes together quickly with just a few ingredients to make a sweet but fresh sauce. This is a flavorful blueberry sauce for cheesecake, pancakes, waffles , ice cream, and a range of desserts and baked goods. Perfect anytime you need a fruity addition to summer desserts!

overhead view of blueberry compote in a small white cocotte with a spoon. - 5

What’s in this Blueberry Compote Recipe?

Just a few simple ingredients come together to form a rich, thick, fruity compote that’s the perfect complement to just about any dessert!

Blueberries: I’m using fresh blueberries for this compote recipe, but you can use fresh or frozen berries instead.
Granulated Sugar: Sweetens the sauce.
Water: Helps the berries break down into a sauce.
Lemon: Adds a bright, citrus flavor to the sauce. We’re using the zest and juice for the most flavor!
Cornstarch: Helps thicken the sauce.
Vanilla Extract : Enhances the sweetness of the berries.

Pro Tip: If your berries are out of season or aren’t very sweet, increase the amount of sugar to ¾ cup.

Variations on Blueberry Sauce

Some simple additions can really make this blueberry compote shine! Try adding a cinnamon stick in with the blueberries as they cook. Remove before serving. You could also swap the lemon for a different citrus fruit, such as an orange, lime, or grapefruit. For adults, try adding a shot of bourbon, rum, or creme de cassis after taking it off the heat.

This blueberry sauce recipe can also be adapted for just about any kind of berry. Simply swap out the blueberries for raspberries, blackberries, pitted cherries, or strawberries!

step by step photos for how to make blueberry compote in a saucepan. - 6

A compote can go with almost everything you eat—from breads and desserts to meats and cheeses. You can serve a compote warm or chilled, chunky or smooth, making it a super versatile condiment!

Here, we chose to speed up the thickening process by adding a cornstarch slurry. This binds free water in the compote to make it thicker. However, blueberries and lemon contain natural pectin, so if you have a lot of time (or prefer a slightly thinner compote), you can simply continue to cook down the compote over medium-low heat until it thickens to the desired consistency.

This compote will keep well for about 5 days in a sealed container in the refrigerator.

No! This recipe was not designed for canning, so I do not recommend using it for that purpose.

three-quarters view of a spoon scooping fresh blueberry sauce from a small white cocotte. - 7

How to Store and Reheat

Store any leftover blueberry compote in an airtight container in the refrigerator for up to 5 days. The sauce will thicken as it cools. Reheat it over low heat (or in the microwave) and dilute with a few tablespoons of water as needed.

How to Freeze

Freeze blueberry compote in individual portions in airtight containers or Ziplock bags for up to 2 months. Let thaw overnight in the refrigerator before using.

How to Use Blueberry Compote

This blueberry sauce is perfect for almost anything: use it on blueberry pancakes , Belgian waffles , ice cream , lemon squares , or on a slice of New York cheesecake or pound cake ! It’s also delicious on grilled pork chops or as a dipping sauce for mini cheese ball bites .

three-quarters view of blueberry compote sauce on top of a slice of cheesecake on a white plate. - 8

Ingredients1x2x3x

▢ 2½ cups blueberries 425 grams, divided (about 1 pint, fresh or frozen)
▢ ½ cup granulated sugar 100 grams
▢ ⅓ cup water 76 grams
▢ 1 lemon zested and juiced
▢ 1 tablespoon cornstarch + 2 tablespoons water (7 grams cornstarch + 28 grams water, for slurry)
▢ 1 teaspoon pure vanilla extract 4 grams

Instructions

Add 2 cups of blueberries to a medium saucepan along with the sugar, water, lemon zest, and lemon juice. Set the pan over medium heat and cook, stirring occasionally, for 8-10 minutes or until the blueberries have broken up and released their juices. 2½ cups blueberries, ½ cup granulated sugar, ⅓ cup water, 1 lemon
Whisk together the cornstarch and water to create a slurry. Add the slurry to the blueberry mixture and cook for another 1-2 minutes, or until thickened. 1 tablespoon cornstarch
Remove the sauce from the heat and stir in the vanilla and remaining ½ cup blueberries. 1 teaspoon pure vanilla extract
Enjoy immediately.

Equipment

Kitchen Scale (optional)

Becky’s Tips

You can use fresh or frozen blueberries. If using frozen, let thaw and pat dry before using (or reduce the water in the recipe).
Try swapping out the lemon for an orange, lime, or grapefruit.
Add a cinnamon stick to the pot for a little extra flavor. Remove before serving.
Add a shot of bourbon, rum, or creme de cassis just before serving (adults only!)
This compote can be served warm or cold.

Nutrition information is automatically calculated, so should only be used as an approximation.

More Dessert Sauces We Love

Lemon Curd
Caramel Sauce
Apple Butter
Chocolate Sauce
Lemon Sauce

Blueberry Compote Recipe

Equipment

Kitchen Scale (optional)

Ingredients

2½ cups blueberries 425 grams, divided (about 1 pint, fresh or frozen)
½ cup granulated sugar 100 grams
⅓ cup water 76 grams
1 lemon zested and juiced
1 tablespoon cornstarch + 2 tablespoons water (7 grams cornstarch + 28 grams water, for slurry)
1 teaspoon pure vanilla extract 4 grams

Instructions

Add 2 cups of blueberries to a medium saucepan along with the sugar, water, lemon zest, and lemon juice. Set the pan over medium heat and cook, stirring occasionally, for 8-10 minutes or until the blueberries have broken up and released their juices. 2½ cups blueberries, ½ cup granulated sugar, ⅓ cup water, 1 lemon
Whisk together the cornstarch and water to create a slurry. Add the slurry to the blueberry mixture and cook for another 1-2 minutes, or until thickened. 1 tablespoon cornstarch
Remove the sauce from the heat and stir in the vanilla and remaining ½ cup blueberries. 1 teaspoon pure vanilla extract
Enjoy immediately.

Notes

You can use fresh or frozen blueberries. If using frozen, let thaw and pat dry before using (or reduce the water in the recipe).
Try swapping out the lemon for an orange, lime, or grapefruit.
Add a cinnamon stick to the pot for a little extra flavor. Remove before serving.
Add a shot of bourbon, rum, or creme de cassis just before serving (adults only!)
This compote can be served warm or cold.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

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However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!