A healthy blueberry compote made with fresh blueberries and sweetened with honey, this easy no sugar blueberry compote is so delicious!
Blueberry compote – slow-cooked, soft, lightly sweetened blueberries, bursting with flavor. It’s so delicious and so easy to make.
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. I also recall that his compote contained plums and raisins (this stewed prunes recipe reminds me a lot of grandpa’s compote).
I remember taking a spoonful and feeling the soft, sweet fruit melting in my mouth. It was so good! sadly, my grandparents did not leave any written recipes behind. So when I decided to make compote, I turned to the Internet.
Honey sweetened blueberry compote
I found several recipes for blueberry compote and was intrigued. I love creamy Greek yogurt. The idea of making a quick, simple topping for plain Greek yogurt was appealing. So were the short cooking time and the ultra-short ingredients list.
Most recipes I found use powdered sugar to sweeten the berries, and also to thicken the compote. Powdered sugar contains cornstarch that acts as a thickener. But to keep this recipe healthy, I use just a little honey, with wonderful results. After all, berries are naturally sweet.
Is this a healthy recipe?
How to serve blueberry compote
How long to keep blueberry compote
You can keep it in the fridge, in an airtight container, for 3-4 days. Use the leftovers cold, or reheat them in the microwave, covered, on 50% power.
- 1 cup fresh blueberries
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- Place the blueberries, honey and vanilla in a small saucepan and mix gently. Heat over low heat.
- Cook about 15 minutes, stirring occasionally with a wooden spoon, until blueberries are very soft and starting to burst.
- Take the blueberry compote off the heat. Allow to slightly cool and thicken, about 5 minutes. Serve alone, or as a topping.