This easy 15-minute blueberry compote is the perfect topping for everything from pancakes to yogurt. It tastes just as delicious chilled as it does warm.
This delightful blueberry compote is wonderfully flavorful without being overly sweet. It's delicious on its own or spooned over your favorite breakfast or dessert. It always reminds me of my grandfather Jacob's fruit compote, a simple chilled dish he made with plums and raisins (similar to these stewed prunes). While my version is quite different, it's lovingly inspired by his, and I think of him every time I make it.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Blueberries: I typically use fresh blueberries.
- Lemon juice: Helps thicken the compote, just as it does for homemade jam. Sometimes, I use orange juice instead of lemon juice.
- Sweetener: I use stevia glycerite or monk fruit.
- 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.
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! Also great on 100-calorie English muffins.
Mary Weronko
Read more comments
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! Also great on 100-calorie English muffins.Recipe Tip
Traditional fruit compote recipes often add powdered sugar to thicken. However, for those of us who prefer to minimize added sugar, I have experimented and found no need for it.
Powdered sugar contains cornstarch, which acts as a thickener, but I use just a touch of sugar-free sweetener and some lemon juice, with wonderful results. The compote is perfectly thick and syrupy.
Recipe FAQs
Yes, they work well, and you can use them frozen. Don't thaw them before using.
You can use any sweetener to equal ¼ cup of sugar. If you opt for honey, start with just 2 tablespoons, as it's intensely sweet.
You can serve it warm or refrigerate it and serve it cold. Both options are delicious. The advantage of chilling is that the compote becomes thicker.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can enjoy them cold, straight from the fridge, or gently reheat them in the microwave, covered.
I recommend freezing the cooled compote in small containers or an ice cube tray. This will enable you to defrost a small amount each time.
Serving Suggestions
Sweet Dishes
Just like strawberry compote, this compote is delicious on its own. I like to serve it in pretty dessert bowls, topped with a dollop of keto whipped cream. When it's warm, I like to pour it over Greek yogurt, as shown in the photo below.
It's also perfect as a filling for pannenkoeken and keto crepes or a topping for cream cheese pancakes, keto waffles, chaffles, frozen yogurt, or keto ice cream. But my favorite way to serve it is as a topping for keto cheesecake, as shown in the image below.
Savory Dishes
If you enjoy 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; frozen is OK
- 1 tablespoon water
- 1 teaspoon lemon juice - freshly squeezed
- ½ teaspoon stevia glycerite - equals about ¼ cup of sugar; see notes below
Instructions
- Place the blueberries, water, lemon juice, and sweetener in a small saucepan and mix gently. Heat the mixture over low heat.1 cup fresh blueberries, 1 tablespoon water, 1 teaspoon lemon juice, ½ teaspoon stevia glycerite
- 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 heat level 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.
- Stevia is not for everyone. It has a herbal aftertaste that some people perceive as bitterness. You can replace it with about ½ teaspoon of this concentrated monk fruit sweetener or with any sweetener equal to ¼ cup of sugar. If you use honey, start with 2 tablespoons, as it's intensely sweet. Remember that sweetness is a personal preference, so please use this recipe as a guide and adjust to taste.
- 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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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. 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.