Today we are making a beautiful batch of blueberry lemon compote. With an abundance of fresh blueberries available from mid-March to late May, this compote will be your new go-to ingredient to use as a pancake or waffle topping, sweet filling for crêpes, hand-pies, and so much more!
So what make this fruit compote so wonderful? If you are someone like me, who loves a sweet topping with a hint of tart, then this blueberry lemon compote is for you. The unique flavor hits all the different taste buds in just the right spots. Once you learn how to make a batch of blueberry lemon compote, you can easily exchange the blueberries out for some of your other favorite tart fruits, such as black cherries or raspberries.
Equipment
Minimal items are needed to make a compote. All this recipe calls for is a medium-sized sauce pan, a measuring cup to measure out the blueberries and sugar, and finally a knife and zester for the lemon.
Ingredients
- Fresh Blueberries: Opt for fresh blueberries to develop the best flavor. Honestly, even blueberries that have been sitting in your refrigerator for a bit that you need to use up will work great in this recipe. Frozen blueberries can be used if absolutely needed. Just allow the blueberries to thaw on the countertop first.
- Sweetener: Today I used coconut sugar since I happen to have it on hand. Any type of sugar or sweetener can be used, including honey and maple syrup.
- Lemon Zest and Lemon Juice: The acidity in the lemon juice is used to nicely balance the flavors in the compote.
- Water
See recipe card for quantities.
Instructions
- Step 1: Gather the ingredients and equipment needed for the recipe.
- Step 2:Rinse the blueberries. Place the blueberries, sugar and water into a saucepan. Grate the lemon zest from half a lemon over the other ingredients. Cut the lemon in half and add juice from half a lemon. Stir to combine.
- Step 3: Cook the mixture over medium heat for 5 to 10 minutes until the blueberries are soft. Stir occasionally to ensure all the ingredients are melding together.
- Step 4: Taste the compote to see if the sweetness level is to your liking. Add additional sugar if needed.
- Step 5: Remove the compote from the stove burner. You can lightly mash the blueberries with a wooden spoon or potato masher as I did, or leave the blueberries whole.
- Step 6: Allow the compote to cool for 10 minutes. It will thicken as it cools.
- Step 7: Transfer the compote to a clean jar with a lid. Store in the refrigerator for up to two weeks and enjoy as needed.
Hint: If the compote is too thin for your liking, add a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) as a thickening agent. This may be needed if frozen blueberries are used. Otherwise, I have yet to need to add it myself.
Variations
Earlier I mentioned switching out the blueberries for another tart fruit favorite such as cherries or rasberries, but the compote variations don’t have to end there. Here, you have a basic recipe to a make any compote. Simply switch out the 1 cup of blueberries for any fruit to make an entirely new fruit compote. Try my strawberry compote or blackberry compote to get started. Some other popular fruit compotes include:
- Blackberry Compote
- Peach Compote
- Pear Compote
- Mango Compote
- Pineapple Compote
Additionally, Lemon zest doesn’t have to be the only mix in. More fun options are:
- Spice things up with ground cinnamon, cloves or ginger
- Orange or lime juice and zest
- A delicate extract, like vanilla or coconut
How to use Blueberry Compote
Now that you have a lovely blueberry compote to enjoy, it’s important to know all the ways you can use it:
- Try the compote as a topping over easy homemade pancakes or waffles.
- Spread it over warm toast, scones and biscuits as a jam replacement.
- Use it as a filling in pies, hand pies and crêpes.
- Mix it with cottage cheese, yogurt or make a blueberry parfait.
- Spoon it over ice cream or cheesecake for a tasty dessert.
Storage
Keep the blueberry compote in a clean glass container with a lid for up to two weeks.
You can freeze the compote in freezer safe bags or containers if you don’t plan to use it within the next few weeks.
Blueberry Lemon Compote
Equipment
- Medium-size saucepan
- Knife
- Zester
Ingredients
- 1 cup fresh blueberries
- ¼ cup sugar or your choice of sweetener
- ¼ cup water
- lemon juice and zest from half a lemon
Instructions
- Gather the ingredients and equipment needed for the recipe
- Rinse the blueberries. Place the blueberries, sugar and water into a saucepan. Grate the lemon zest from half a lemon over the other ingredients. Cut the lemon in half and add juice from half a lemon. Stir to combine.
- Cook the mixture over medium heat for 5 to 10 minutes until the blueberries are soft. Stir occasionally to ensure all the ingredients are melding together.
- Taste the compote to see if the sweetness level is to your liking. Add additional sugar if needed.
- Remove the compote from the stove burner. You can lightly mash the blueberries with a wooden spoon or potato masher as I did, or leave the blueberries whole.
- Allow the compote to cool for 10 minutes. It will thicken as it cools.
- Transfer the compote to a clean jar with a lid. Store in the refrigerator for up to two weeks and enjoy as needed.
Notes
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