This easy blueberry compote is sweet, jammy, and bursting with bright berry flavor. It's a perfect topping for pancakes, waffles, yogurt, and more.
I have a super simple recipe for you today: a 5-ingredient, 20-minute blueberry compote. It’s one of my favorite recipes to make when I have a surplus of fresh berries (or a big bag of frozen berries) on hand. It tastes so good that you could eat it with a spoon, but it’s really meant to be used as a topping. Drizzle it over pancakes, oatmeal, or a scoop of vanilla ice cream for a delicious pop of bright berry flavor.
Blueberry Compote Recipe Ingredients
Here’s what you’ll need to make this easy blueberry compote recipe:
- Blueberries, of course! Fresh or frozen blueberries work great here. To give the compote plenty of texture, I add half at the beginning of the cooking process and half partway through.
- Maple syrup – For sweetness.
- Vanilla extract – For warm depth of flavor.
- Fresh lemon juice – I absolutely LOVE blueberry + lemon together. The lemon’s tang perfectly complements the berries’ sweetness.
- And water – To help the berries and maple cook down without burning.
So simple!
Find the complete recipe with measurements below.
Blueberry Compote Serving Suggestions
When you pull this blueberry compote off the stove, you’re going to want to dig in right away (at least I always do!). But if you can, I recommend waiting a few minutes before you serve it. The compote becomes thicker and jammier as it cools, which I think makes it all the more delicious. Once it thickens to your liking, serve it over…
- Oatmeal. Any kind you like! Spoon the blueberry sauce over stovetop oatmeal, overnight oatmeal, or Instant Pot steel-cut oats.
- Yogurt. Add a sprinkle of granola for crunch!
- Pancakes, waffles, or French toast. It’s fantastic on all three. Pair it with my classic French toast, fluffy homemade waffles, almond flour pancakes, or even blueberry pancakes.
- Chia pudding. A decadent breakfast or a healthy dessert.
- Baked goods. Use it to dress up slices of this lemon yogurt cake or the lemony biscuits from this strawberry shortcake recipe.
- Vanilla ice cream. The BEST summer sundae.
Leftover compote will keep well in an airtight container in the fridge for up to 5 days. It also freezes well. Tip: I like to make a big batch and freeze it in ice cube trays. That way, I can thaw individual portions for a bowl of oatmeal or a stack of pancakes down the road.
How do you like to use blueberry compote? Let me know in the comments!
More Favorite Blueberry Recipes
If you love this blueberry compote, try one of these yummy blueberry recipes next:
- Healthy Blueberry Muffins
- Blueberry Scones
- Oatmeal Breakfast Cookies
- Baked Oatmeal
- Blueberry Smoothie
- Berry Superfood Smoothie Bowl
- Summer Fruit Salad
Blueberry Compote
Ingredients
- 2 cups fresh blueberries
- ¼ cup maple syrup
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
- Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.
Can I use frozen blueberries? I assume I’d thaw them first.
Hi Bianca, yes! You can use thawed frozen blueberries here.
Can this be frozen after making?
yep, it freezes well!
Lovely! Served this over cassava pancakes. Enough for 2 greedy blueberry lovers.
Hi Rosana, so glad you loved it!
Super easy and yummy! Thanks!
I love to eat blueberry compote by itself, with a spoon, as a desert.
Me too 🙂
I’m interested in canning this recipe. I have lots of homegrown blueberries and would like to give to friends and family. Would I need to adjust the recipe?
Hi Darlene, I don’t have much experience canning, so I’m not sure how or if you’d need to adjust this recipe. I’d recommend looking for a recipe specifically designed for canning.
What can you use instead of maple syrup? Can you can this in jars?
Hi, you could use 2 to 3 tablespoons honey or 1/4 cup sugar instead of the maple. I don’t have much canning experience, so I can’t advise on that, sorry!
I make the compote over n over and it never disappoints. My husband’s favorite topping to his favorite cheesecakes. Thanks for sharing this recipe.
Hi Donna, I’m so glad you love the recipe!
This is delicious. Right amount of acid and sweetness, nice texture. Thank you. ?
I plan on making this to serve with tapioca pudding. I have a feeling it’s going to be delicious.
Can we use frozen blueberries instead?
Hi PJ, yep! Frozen blueberries work great here.
My husband craved for a topping for my cheesecake and found this recipe..Turned out pretty good..will make it again in the future
Hi, I’m so glad you enjoyed it!
So easy and so tasty! I made this as a topping for a Vegan ‘cheesecake’ (i.e Tofu-cake) it turned out well and was delicious!
Hi Beverley, what a great use! So glad you enjoyed the compote.
Love this recipe. I’ve made the original a couple times and this time I included a mix of raspberries and blueberries and the used the compote in my ice cream mixture after cooling it down. Worked so well!
Hi Alicia, so glad you love the recipe! That variation sounds delicious.
My son absolutely loved it! I didn’t even get a chance to try it because he claimed it. lol I’m making a triple batch to make sure we have enough.
I just made this for my family and it was a hit, what a great addition to our pancakes.
Sooooo good! And my teeth are sooooo blue ? worth it.
ha ha, I’m so glad you enjoyed it 🙂
Have made this twice and it’s amazing. My Pancakes have never tasted better. This Recipe is a Keepet.
I’m so glad you loved it!
Love this recipe. It’s so good and can be eaten by itself.
Hi, I’m so glad you love the compote!
Blueberries are my favorite fruit and your compote makes the tastebuds come alive! I’d like to share a hack I learned in France when I lived there. Wash the blueberries in vinegar water and rinse clean to get ALL the bugs and pesticides away and enjoy tasty AND clean goodness! Works for any fruit and on leafy greens, too.
The pesticides keep bugs away, and are only outside, so all you need to do is a rinse with water.
Really very good and easy. Just made a “one”lemon pie but it looked like it needed something. Didn’t want dairy like whipped cream so found this and it was perfect. Great with a spoon but made the pie so much better. Thank you. May try adding a little fresh thyme next time but it doesn’t need it.
I’ve made this a few times. I love it! Thanks for sharing.