Blueberry Compote From Scratch

This blueberry compote from scratch is lightly sweetened and full of blueberry flavor with a thick, spoonable consistency. Perfect for breakfast pastries, pancakes, waffles, cheesecake, ice cream, and more.

Course Condiments

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 38kcal

Author Diane Gail

Ingredients

2 1/2 cups fresh blueberries
1/2 Granny Smith apple peeled, cored, diced small
1/4 cup granulated sugar
1 tablespoon fresh lemon juice

US Customary - Metric

Instructions

Add blueberries, diced apple, sugar, and lemon juice to a small saucepan. Stir to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Simmer for 5–7 minutes, or until the blueberries have softened and released their juices.
Mash the fruit with a potato masher until the compote reaches your desired consistency.
Continue simmering for 3–5 minutes, stirring occasionally, until the compote begins to thicken.
Remove the saucepan from the heat and allow the compote to cool. The compote will continue to thicken as it cools.
Serve warm, at room temperature, or chilled.

Notes

Dice the apple finely so it softens completely during cooking and blends into the finished compote.
Fresh or frozen blueberries can be used. If using frozen blueberries, add them directly to the saucepan without thawing.
The compote will appear thinner while hot and will continue to thicken as it cools.
Store cooled blueberry compote in an airtight container in the refrigerator for up to 1 week.

Nutrition