This blueberry compote is so flavorful! Fresh blueberries are delicious, and 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.
This delightful blueberry compote is inspired by 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. It's easy to make, delicious, and not too sweet.
Ingredients
You'll only need three ingredients (plus water) to make this 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.
Variations
- 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.
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 for making this recipe:
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.
Expert Tip
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.
Recipe FAQs
No. Both are made by cooking fruit in water, sugar, and sometimes spices. 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.
You can if you like a sweet-savory flavor combination. 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.
Serving Suggestions
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 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:
Storing Leftovers
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.
More Fruit Desserts
Eat Well, Live Well Newsletter
Sign up for weekly meal ideas, cooking tips, and real food recipes straight to your inbox! We won't send you spam. Unsubscribe at any time.
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 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.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
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.