This easy blueberry compote recipe is a three-ingredient fruit topping made with fresh blueberries, sugar, and water. Serve it over ice cream, rice pudding, or yogurt to add some summery flavor!
Simple Blueberry Compote Recipe
I love to make compote with fresh berries to serve over crepes, whole wheat pancakes, protein waffles, or oatmeal. While you can use blackberries and raspberries, I think this blueberry compote is my absolute favorite. Since blueberries tend to be sweet to begin with, you don’t need all that much sugar!
Why You’ll Love This Blueberry Fruit Compote
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Just three ingredients. And one of the ingredients is water! This is a great recipe to have in your back pocket if you grow blueberries or are lucky enough to live near a u-pick farm since since you don’t need to buy anything else to make it.
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Better than store-bought. Homemade blueberry compote has a fresher flavor than the jars at the grocery store, plus it’s not as sugary sweet. This means the natural flavor of the berries really shines.
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So many ways to use it. From yogurt parfaits for breakfast to almond cake for dessert, there are endless ways to use this blueberry compote recipe. Good thing you can keep a batch in the freezer!
What You’ll Need
Let’s get to it! Here are the ingredients you’ll need to make your own blueberry compote. Scroll down to the recipe card below for exact measurements.
- Fresh blueberries – You can use frozen when fresh blueberries aren’t in season—I love the bags of frozen wild blueberries.
- Sugar – This isn’t just for sweetness; it also makes the compote thick and jammy. Monk fruit sweetener also works great if you want to make it sugar-free.
- Water – You need to add a small amount of liquid to help your blender work.
How to Make Blueberry Compote
Here’s a quick overview of the steps involved in making this blueberry compote recipe. See the recipe card below for more detailed instructions.
- Process. Add the blueberries, water, and sugar to a blender and pulse until the mixture is smooth.
- Heat. Transfer the mixture to a saucepan set over medium-low heat. Cook for about 10-12 minutes, or until the blueberry compote thickens and coats a spoon.
- Serve. Spoon the warm compote over whatever you like!
Variations
- Make it gingery. Add grated ginger to the compote for a little bit of warmth.
- Add some citrus. Replace the water with orange or lemon juice, and stir orange or lemon zest into the blueberry compote mixture after pouring it into the pan.
- Try other berries. Swap half of the blueberries for raspberries or blackberries for a mixed berry compote.
- Add fresh herbs. Simmer the compote with a sprig of fresh thyme or rosemary to infuse it with flavor.
- Scrape in a vanilla bean. For another layer of flavor, scrape the inside of a vanilla bean into the compote.
Serving Suggestions
Here are some of my favorite ways to use this blueberry fruit compote recipe:
- Breakfast foods. Spoon this compote over cottage cheese, yogurt, yogurt waffles, pancake muffins, and pancakes.
- Parfaits. Layer blueberry compote with plain Greek yogurt, granola, and fresh fruit.
- Cakes. Top this easy blueberry buttermilk cake or cottage cheese cheesecake.
- Ice cream. Banana nice cream is even better with a spoonful of fruit compote.
- Other desserts. Czech crepes, vanilla bean panna cotta, or even store-bought angel foods cake!
Proper Storage
- Fridge. Transfer the compote to an airtight jar or container and refrigerate for up to a week.
- Freeze. You can freeze your compote in an airtight container or freezer bag for up to 3 months. Thaw in a bowl of warm water or the refrigerator before serving.
- Reheat. Leftover blueberry compote can be enjoyed cold, or you can warm it in a saucepan set over low heat or in the microwave.
More Recipes With Blueberries
Blueberry Compote
Equipment
Ingredients
- 2 cups fresh blueberries
- 1/4 cup sugar, or monk fruit sweetener
- 3 tbsp water
Instructions
- In a blender, pulse the blueberries, water and sugar. If you want a smoother sauce, blend it longer. If you want it chunky, you can skip the blender and leave it whole.
- Add to a small sauce pan and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon.
- Serve warm.
This is delicious. I like using it over pancakes.
I pulsed the ingredients as recommended, ended up cooking twice as long but still ended up with a cup instead of 1/2 cup. I don’t see how I could’ve reduced it any more. Since it said to pulse the blender, I did leave the berries kind of choppy. Should I have blended until smooth? It has a really good taste to it but just wondering how my measurements could be so off.
Blueberries vary in size and volume so if your berries were smaller they may have had more and that equals more liquid(juice.z). They can be pea sized and get as big as a nickel so it’s quite a variation.
This recipe sounds amazing! I would like to make this to put on to Greek yogurt for a tasty treat. How long will the compote keep for? Thanks!!
Can I use frozen blueberries and if I make a triple batch, can I freeze the leftovers?
Luv all your recipes…thank you!!
Frozen berries would work, not sure how it would freeze
if i use Truvia instead of sugar what will the calorie count be?
P.S. I got your cookbook for Christmas and I LOVE IT!
Yummy! I used this to top the Lemon Cheesecake Yogurt Cups since I had blueberries and no blackberries. Per my husband (a chef), both recipes were great, but I used too much of the compote on the cheesecakes. His suggestion was to maybe double or triple the cheesecake recipe and then spread the compote among them. Of course, that may be because he wants to eat all of them.
Could I use Liquid Stevia instead? I am trying to reduce my sugar intake…
Sure I think it would be fine if you like the taste
My mom made your Whole Wheat Blueberry pancakes topped with this compote for my dad for Father's Day brunch and they were a HUGE hit! I've tried a couple of your recipes and they earn rave reviews each and every time! Thanks for the wonderful recipes!
I wonder if you could make this with agave nectar and eliminate the water and sugar?
Gina,
This made for a *wonderful* pancake breakfast!!! I did use splenda…and it was perfect. Thanks!
I used blackberries and strawberries instead of the blueberries and added some lemon zest. It's amazing! I put it on non fat greek yogurt and add a sprinkle of low fat granola for a super good breakfast. Yum!
I have to admit, I panicked a bit while making it. I realized while cooking it that I didn't understand what "becomes thick and sticks to the spoon" truly meant. 30 minutes later on the stove, my compote was clumpy (should I have pureed it instead of using the chop feature on the blender?) and somewhat thick, but still liquidy.
Anyway, I don't think any of that mattered because regardless it tasted FABULOUS! In fact, I froze it and reheated it this morning smothered it all over your recipe for the Whole Wheat Pancakes.
Love it, love it – thank you for sharing!
This was absolutely delicious on your whole wheat pancakes (the new and improved version)! I made a double batch and froze half of it. I can't wait to try it with raspberries and blackberries too… I see a trip to the fruit market in my near future!
Made these this morning for my hubby…what a hit! I did the blueberry compote with the 1pt (prob 2pt on pts+??) crespelles. I had plenty left over from last nights dinner of your manicotti- which was also fabulous! Had to make 2 batches of the crespelles till I got the hang of it. You are awesome, Gina! Please keep these great recipes coming! 🙂 Andi
Thanks for noticing! I just checked again, it's 0 points if you make it with Splenda, 1 point with sugar.
How is it 1/2 point for a tbsp if using splenda? Aren't fresh blueberries only 1 point a cup or something???
It's a half point with splenda
how many points is the blueberry compote if you use splenda?
It's great of pancakes! Thanks for sharing!
I made whole wheat pancakes today & topped it with this. It was heavenly! My kids gobbled it up! I can't wait to try it with other dishes & with different fruits!
I made this for Breakfast this morning with your crepe recipe, and WOW!!!! Would never have guessed it was not laden with fat and calories, everyone LOVED it!! 🙂
Oh that looks delish! I love 1 pts! I love 0 pts better, but 1 pts is a close second! 😉
Oh YUM!! I love crepes and I've been yearning to do more with all the fruit that's coming into season. I can't wait to try this!!
Thanks for sharing.