This wonderful blueberry compote is made with fresh fruit and a touch of sweetener. Fresh blueberries are delicious, but cooking them really enhances their flavor!
One of the best things about this easy 15-minute recipe is that you can make it ahead of time and refrigerate it. It's just as good cold as it is when served warm.
My late grandfather Jacob used to make compote for dessert. I was a kid last time I had it so exact details escape me. But I remember that he used to cook the fruit for a very long time over low heat.
Grandpa didn't make a blueberry compote. His compote contained plums and raisins and it was served chilled (this stewed prunes recipe reminds me of grandpa's recipe). I remember taking a spoonful and feeling the soft, sweet fruit melting in my mouth. It was so good!
While my recipe is very different than grandpa's, I like to think that he would approve.
You'll only need three ingredients (plus some water) to make this blueberry compote! How cool is that? The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Blueberries: One of my favorite fruit! I use fresh blueberries in this recipe. I don't recommend using frozen blueberries. I mostly reserve frozen blueberries for smoothies.
Lemon juice: Helps to thicken the compote. Be sure to use freshly squeezed lemon juice.
Sweetener: My favorite sweetener is stevia glycerite, so that's what I use in this recipe. The amount I use equals about ¼ cup of sugar, so you can use a comparable amount of your favorite sweetener.
Gently cooked, soft, lightly sweetened blueberries, bursting with flavor. This dessert is so delicious and it's also very easy to make. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Add blueberries, water, lemon juice, and a sweetener to a small saucepan.
Heat them 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 couple of minutes, then serve.
Frequently asked questions
Compote is a dessert that originated in Europe. It's made by cooking fruit in water, sugar, and spices. It can be served warm or chilled.
No. Both are based on fruit and sugar, but the jam is made with pureed fruit and preserved for later use, while compote is made with whole fruit or fruit chunks and eaten immediately. Jam is also thicker than compote.
There's no need for that. Powdered sugar contains cornstarch that acts as a thickener. But I use just a touch of sweetener plus some lemon juice, with wonderful results.
Possibly, but I haven't tried it. I suspect that fresh blueberries would work best in this recipe both in terms of flavor and in terms of texture. Frozen fruits are often mushy.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a couple of ideas for you:
- Use orange juice instead of lemon juice. It adds a really nice flavor to this dessert.
- Add a few drops of pure vanilla extract. Try ¼ teaspoon.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. They keep well! You can enjoy them cold, straight out of the fridge, or gently reheat them in the microwave, covered, on 50% power.
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15-Minute Blueberry Compote
- 1 cup fresh blueberries (150 grams)
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- ½ teaspoon stevia glycerite (equals about ¼ cup sugar)
- Place the blueberries, water, lemon juice and stevia in a small saucepan and mix gently. Heat 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 to the compote to slightly cool and thicken, about 2 minutes. Serve alone in dessert bowls, or as a topping.