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A small white ramekin with blueberry compote and granola, a glass jar of blueberry compote, scattered blueberries, and a spoon rest on a wooden board with a striped cloth in the background.

Blueberry Compote

This blueberry compote is an easy, low-effort recipe that turns fresh or frozen blueberries into a sweet, jammy sauce. It’s bursting with bright blueberry flavor and adds the perfect finishing touch to waffles, yogurt, ice cream, and more.
5 from 9 votes
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Cook Time 15 minutes
Total Time 15 minutes
Course Breakfast, Condiment, Dessert
Cuisine American
Servings 1.5 cups

Equipment

  • Sauce pan
  • measuring cups spoons

Ingredients
  

  • ½ cup water
  • ¼ cup brown sugar
  • ¼ cup white granulated sugar
  • 2 lemon zest strips
  • 3 cups blueberries
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon fresh lemon juice Add more to taste

Instructions
 

  • Combine water, sugar and 2-3 strips of lemon zest in a sauce pan.
    Bring to a boil over medium high heat and stir until sugar is dissolved. Then remove the lemon zest.
  • Add in blueberries and vanilla extract and cook on medium heat for about 10 minutes until the compote has reached your desired consistency.
    *You can mash some of the blueberries with a potato masher for a jammier consistency.*
    Add in lemon juice and stir to combine then remove from the heat.
  • You can serve warm or cold. Store in the fridge for one week.
    Enjoy!
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