Blueberry Compote

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Crepes topped with blueberry compote

A fruit topping made with fresh blueberries, perfect over ice cream, rice pudding, or mousse, just use your imagination.

This morning I made homemade crepes topped with blueberry compote and it was delicious! I love to make compote with fresh berries like blueberries, blackberries or raspberries to serve over crepes, whole wheat pancakes, waffles, or oatmeal.

Print WW Personal Points
5 from 1 vote
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Blueberry Compote

89 Cals 0.5 Protein 22.7 Carbs Fats
Yield: 4 servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American


  • 2 cups fresh blueberries
  • 1/4 cup sugar
  • 3 tbsp water


  • In a blender, pulse the blueberries, water and sugar.
  • 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.


Makes about 1/2 cup.


Serving: 2Tbsp, Calories: 89kcal, Carbohydrates: 22.7g, Protein: 0.5g, Fiber: 2g
WW Points Plus: 2
Keywords: Gluten Free, Vegetarian Meals

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  1. This is delicious.  I like using it over pancakes.

  2. 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. 

  3. 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!!