Blueberry Lemon Compote
Today we are making a beautiful batch of blueberry 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!
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
If the compote is too thin to 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.
