Blueberry Compote / Blueberry Sauce

This easy-to-make Blueberry Compote or Blueberry Sauce takes less than 15 minutes and requires only a few ingredients. It can be made with fresh or frozen blueberries and is addictively delicious!

Blueberry Compote is perfect to use as a topping for everything from pancakes to cheesecakes. If you have never tried making this compote, you should try it, and you will love it!

Jump to:

• About Blueberry Compote
• Why You Will Love This Sauce
• Ingredients
• How To Make Blueberry Compote
• Storing Suggestions
• Ways To Use Blueberry Compote
• Helpful Tips
• More Blueberry Recipes
• Recipe Card

About Blueberry Compote

Compote refers to fresh, canned, or dried fruit that has been cooked in syrup, generally their own.

Blueberry Compote is also known as Blueberry sauce. It requires a few ingredients and very little time to make it.

This sauce is very versatile and can be used in various dishes. It adds a refreshing fruity flavor to your pancakes, waffles, and many desserts. I love this fruit compote with pancakes, yogurt, trifle, and waffles. I add it to overnight oats and throw a couple of frozen blueberry compote cubes into my smoothies.

You can easily adjust the consistency of the blueberry sauce. If you like the thinner consistency, you can skip adding the cornstarch.

I make this compote with fresh blueberries when they are in season, and when not, I make it using frozen blueberries.

Ingredients

1. Blueberries: I have used fresh blueberries to make this compote. But using the same amount of frozen blueberries is perfectly fine.
2. Granulated Sugar: Adjust the sugar level to your sweetness preference. Also, add it according to the sweetness of the berries.
3. Lemon Juice: It adds a little tang to the compote and a refreshing flavor. I have added a tablespoon of fresh lemon juice, but you can add a little more if you prefer.
4. Sea Salt: Adding salt is optional, but I like how a pinch of salt elevates the flavors.
5. Cornstarch: A little cornstarch thickens the sauce nicely with perfect pouring consistency.

How To Make Blueberry Compote

• Wash the blueberries thoroughly and drain.

• Mix the blueberries, sugar, lemon juice, and salt in a medium pan or saucepan.
• Bring the mixture to a very gentle simmer over medium-low heat, stirring regularly.

• Cook until the sugar is dissolved, the blueberries are wilted, soft, and release lots of liquid, around 7-8 minutes.

• Combine the cornstarch with water until dissolved and stir it into the blueberry mixture.
• Continue simmering on low-medium heat, stirring regularly, until the sauce begins to thicken. The sauce will thicken further upon cooling.

• To check the right consistency, run your finger through the sauce on the back of a spoon, and it should leave a clear line that does not run.

• Turn off the heat and remove the pan.
• You can serve this blueberry compote warm, at room temperature, or cold.
• Or let the sauce cool completely before storing it in the jar.

Storing Suggestions

• Refrigerator: Once cooled, store the blueberry compote in an airtight container in the fridge for up to a week.
• Freezer: If you make a large batch, you can preserve it for longer by freezing it. For freezing the compote, use the ice cube tray. Fill the tray with compote and let it freeze until solid. Then remove the compote cubes from the tray, place them in the freezer-safe container or bag, and freeze them for up to three months.
• Defrosting: Defrost the blueberry compote cubes as needed at room temperature. If you use them for smoothies, you can add these cubes into the high powder blender without thawing them.

Ways To Use Blueberry Compote

• As a sauce for pancakes like this one, Eggless Pancakes (Light and Fluffy).
• Topping for your favorite waffle or, for this one, Banana Waffles.
• Add a scoop of this compote on top of the Cheesecake.
• Make the Eggless Blueberry Muffins more decadent by serving them with this blueberry sauce.
• You can also serve this compote with your favorite scones.
• It goes well with vanilla ice cream.
• Add on top of the plain Yogurt.
• Serve it with Eggless Vanilla Sponge Cake.
• Mix it into smoothies.
• Use it in the parfaits.
• Pour it over the overnight oats.
• Make the layers of this blueberry compote in the trifle.

Helpful Tips

• Blueberries: You can also use frozen blueberries to make this delicious compote. Do not thaw the berries, and also note that the frozen blueberries will release more liquid and get wilted quickly.
• Sugar: Because blueberries are naturally sweetened, there will be no need for a lot of sugar. However, adjust the amount of sugar based on your sweetness preference and the sweetness of the berries.
• Sugar Alternative: Instead of sugar, you can add a natural sweetener like honey or maple syrup.
• Lemon Juice: I have added a tablespoon of lemon juice, but if you prefer the sauce on the tangier side, add a little more lemon juice. Also, you can add lemon zest for more zing if you like.
• Cornstarch: A bit of cornstarch goes a long way in this recipe. It makes the sauce slightly thick with a perfect pourable consistency. However, if you do not want to use cornstarch, you can skip it. And instead, cook the blueberry mixture for longer until you get the desired thick consistency.

More Blueberry Recipes

Recipe Card