Fresh blueberry compote tastes just like summer! This fruit compote is perfect over ice cream, yogurt, pancakes, waffles and more! It also freezes great for later!
They grow wild near us, so we collect all the fresh blueberries we can find and turn them into the most awesome, sweet blueberry compote recipe.
We also use it as a baking shortcut for things like blueberry muffins or as a base for blueberry cobbler! You can also check out my kids’ favorite strawberry compote. And this delicious peach compote!
How to Make Blueberry Compote
The ingredients are so simple and this recipe is so easy to make. Collect 2 pints of blueberries. Frozen berries also work just fine when you don’t have access to fresh berries. You can also scale this recipe to make as much as you like and store the remainder in the freezer for whenever you need it.
Add berries, maple syrup and juice from half a lemon to a small saucepan and let it simmer for about an hour. Don’t cover the pot – you want some of the liquid to evaporate off so that the sauce gets nice and thick.
You can also change the amount of maple syrup you use to make this blueberry compote more or less sweet as you prefer it. I also like it with a twist of lime juice instead of lemon!
Try this blueberry compote method as a mixed berry fruit compote too. It is really flexible to use with most seasonal fruits.
We live blueberry, blackberry, and strawberry together!
Fresh Blueberry Compote
Every year, when the blueberry season starts (around April in my area) we grab out local friends – and go berry picking. If you do the same thing, then make sure you make a blueberry compote to share!
Blueberry Compote
Equipment
- small saucepan
Ingredients
- 2 pints blueberries
- 2 Tbsp maple syrup more or less to taste
- juice from 1/2 lemon
Instructions
- Simmer all ingredients for 1 hour in a small saucepan.
- Do not cover the pot.
- Serve over ice cream, pancakes, waffles or cottage cheese.
- Freeze leftovers for another day!
Yummy!