Gently cooked, soft, lightly sweetened blueberries, bursting with flavor... this 15-minute blueberry compote is delicious and easy to make. You can make it ahead of time and refrigerate - it's just as good cold as it is when served warm.
This delightful blueberry compote is incredibly tasty and not too sweet. It's great on its own or as a topping. It reminds me of my grandfather Jacob's fruit compote. His recipe featured plums and raisins and was served chilled (much like these stewed prunes). While my compote differs from his, it's inspired by it, and I like to think he would have approved.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Blueberries: I use fresh blueberries. You can use frozen blueberries, but it's better to use fresh ones. Frozen fruits are often mushy.
- Lemon juice: Helps thicken the compote the same way it sets homemade jam. Sometimes, I use orange juice instead of lemon juice.
- Sweetener: My favorite sweetener is stevia glycerite. You can use any sweetener to equal ¼ cup of sugar. If you opt for honey, start with just 2 tablespoons. Honey is intensely sweet.
- Variations: You can add ¼ teaspoon of vanilla extract and/or a pinch of cinnamon.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add blueberries, water, lemon juice, and a sweetener to a small saucepan. Heat the mixture over low heat. Cook for about 10 minutes, stirring occasionally.
When the blueberries become very soft and start to burst, remove the saucepan from the heat.
Allow the compote to rest for a few minutes, then serve. You can serve it warm or refrigerate it and serve it cold.
This is so yummy! I was trying to get my husband to eat plain yogurt without all the extra carbs. Swirled this compote through it and voila! we had it! Also great on 100 calorie English muffins!
Mary Weronko
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This is so yummy! I was trying to get my husband to eat plain yogurt without all the extra carbs. Swirled this compote through it and voila! we had it! Also great on 100 calorie English muffins!Recipe Tips
- There's no need to add powdered sugar. Powdered sugar contains cornstarch that acts as a thickener, but I use just a touch of sweetener plus some lemon juice, with wonderful results. The compote is perfectly thick and syrupy.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can enjoy them cold, straight out of the fridge, or gently reheat them in the microwave, covered, at 50% power. To freeze it, I suggest freezing it in small containers or an ice cube tray. This will enable you to defrost a small amount each time.
Serving Suggestions
Just like strawberry compote, this compote is delicious on its own, warm or chilled. I like to serve it in pretty dessert bowls and top it with a dollop of keto whipped cream. When warm, I like to pour it on top of Greek yogurt, as shown in the photo below:
It's also perfect as a filling for pannenkoeken and keto crepes or a topping for keto mini cheesecakes, almond flour pancakes, keto waffles, chaffles, frozen yogurt, or keto ice cream.
But my favorite way to serve it is as a topping for my amazing keto cheesecake, as shown in the image below:
If you like sweet-savory flavor combinations, you can serve this compote with a savory meal. If you plan to use it with a savory meal, omit the sweetener. Meats that go well with sweet sauces are duck breast and pork chops.
Recipe Card
Easy Blueberry Compote
Video
Ingredients
- 1 cup fresh blueberries - 150 grams
- 1 tablespoon water
- 1 teaspoon lemon juice - freshly squeezed
- ½ teaspoon stevia glycerite - equals about ¼ cup of sugar
Instructions
- Place the blueberries, water, lemon juice, and stevia in a small saucepan and mix gently. Heat the mixture over low heat.
- Cook, stirring occasionally with a wooden spoon, until the blueberries are very soft and starting to burst. This should take 10-15 minutes, depending on the level of heat you use.
- Remove the saucepan from the heat. Allow the compote to slightly cool and thicken for about 2 minutes. Serve alone in dessert bowls or as a topping.
Notes
- There's no need to add powdered sugar. Powdered sugar contains cornstarch that acts as a thickener. But I use just a touch of sweetener plus some lemon juice, with wonderful results. The compote is perfectly thick and syrupy.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can enjoy them cold, straight out of the fridge, or gently reheat them in the microwave, covered, at 50% power. To freeze it, I suggest freezing it in small containers or an ice cube tray. This will enable you to defrost a small amount each time.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mary Weronko says
This is so yummy! I was trying to get my husband to eat plain yogurt without all the extra carbs. Swirled blueberry compote through it and voila! we had it! Also great on 100 calorie English muffins!
Vered DeLeeuw says
I'm so glad this was a success, Mary! Thank you for sharing how you served the compote. Sounds great.
Pamela says
Can you freeze blueberry compote?
Vered DeLeeuw says
Yes. I suggest freezing it in small containers or an ice cube tray. This will enable you to defrost a small amount each time.