This blueberry compote is so flavorful! Fresh blueberries are delicious; cooking them greatly 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 a fruit compote for dessert. I was a kid, so the exact details escape me. I remember he used to cook the fruit for a 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). While my recipe differs from Grandpa's, it's inspired by his dessert, and I think he would approve.
You'll only need three ingredients (plus water) to make this blueberry compote. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Blueberries: I use fresh blueberries in this recipe. I don't recommend using frozen blueberries. I mostly reserve frozen blueberries for smoothies.
- Lemon juice: Helps thicken the compote the same way it sets homemade jam.
- Sweetener: My favorite sweetener is stevia glycerite. The amount I use equals about ¼ cup of sugar.
- Sometimes, I use orange juice instead of lemon juice. It adds a nice flavor to this dessert.
- You can add a few drops of pure vanilla extract. When I do, I use ¼ teaspoon.
- Use any sweetener to equal ¼ cup of sugar. If you opt for honey, start with just 2 tablespoons. Honey is intensely sweet.
- Sometimes, I add a pinch of cinnamon.
Blueberry Compote Instructions
Gently cooked, soft, lightly sweetened blueberries, bursting with flavor. This dessert is delicious, and it's also 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 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.
There's no need to add powdered sugar to this compote. 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.
Compote is a type of 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 a 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.
Yes, but it's better to use fresh blueberries. Frozen fruits are often mushy.
This blueberry compote is lovely 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 excellent as a filling for pannenkoeken and keto crepes or a topping for keto mini cheesecakes, almond flour pancakes, keto waffles, chaffles, Greek yogurt, 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:
You can keep the leftovers in the fridge, in an airtight container, 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.
More Fruit Desserts
Easy 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 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.
- There's no need to add powdered sugar to this compote. 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 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, at 50% power.
Add Your Own Notes
Nutrition per Serving
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