Enjoy this healthy Blueberry Compote on top of pancakes, waffles, fruit, or your favorite frozen dessert. It’s so easy! All you need are 4 ingredients and less than 20 minutes to make this amazing blueberry sauce recipe.
We LOVE BLUEBERRIES here in the Martin house! And, blueberry compote is THE topping of choice for our Sunday morning pancakes. It’s also amazing on top of Belgian waffles and my Vegan French Toast Casserole. And, thanks to the miracle of frozen blueberries we pretty much enjoy this recipe year-round.
“What is a blueberry compote?” you ask. Honestly, I think it’s just a fancy name for a blueberry sauce. Nevertheless, this delicious recipe is easy to make completely from scratch with very simple, healthy, and all-natural ingredients.
That’s right! There ain’t nothin’ fake in this wonderful blue concoction—no fake sweeteners, no chemicals, no fake coloring—NOTHING! It truly is a super healthy blueberry compote recipe. Ready? Let’s make it!
How To Make Blueberry Compote
One of the best things about making this easy blueberry sauce is that it works with frozen or fresh blueberries. I prefer frozen because they are readily available at a moment’s notice and super convenient. And, frozen blueberries are just as healthy. So, no worries there. Now, let’s make it!
- Add 1 cup of the blueberries, water, maple syrup, lemon juice, and cinnamon to a small saucepan. Then, cook over medium-high heat until the mixture comes to a boil and the blueberries start to pop and break. This usually about 8-10 minutes when using frozen blueberries.
- Next, reduce the heat down to a simmer and gently mash the cooked blueberries with a wooden spoon, plastic spatula, or potato masher until you get the consistency you desire.
- Finally, add the remaining blueberries and cook for 8-10 more minutes.
- You can serve it right away, but I like to let it cool for just a few minutes so it will thicken up just a bit.
How To Thicken Blueberry Compote
The acidity in the lemon juice works very well with the sugars in the maple syrup and blueberries as a natural thickening agent. However, if you would like your blueberry compote to be more like a pie filling that’s very easy to accomplish.
The easiest way to do this is by making a cornstarch slurry and stirring it into the sauce while the blueberry compote is still hot. What is a slurry? It’s a simple mixture of water and cornstarch whisked together. When added to a hot liquid it thickens very quickly.
How To Make Cornstarch Slurry
- Combine 2 parts water and 1 part cornstarch to a small mixing dish and whisk until it’s well combined. A cornstarch slurry ratio is 2:1 so it’s very easy to whip up no matter the amount you need. However, a little goes a long way.
- I would suggest using 2 tablespoon of water and 1 tablespoon of cornstarch. Then, slowly pour into the compote while hot and stir until it thickens. You may not need to use the whole slurry.
You are going to love this Healthy Blueberry Compote recipe. It’s…
- Naturally sweetened
Pro Tips & Tricks
- How To Store: You can store your blueberry compote in a glass jar or covered container for up to two weeks in the fridge. Simply reheat in the microwave or in a small saucepan when you’re ready to enjoy.
- Frozen or Fresh Blueberries: I prefer frozen but either work wonderfully. However, fresh blueberries cook in less time. Usually around 5-6 minutes as opposed to 8-10 minutes.
- Sweetener: You can leave out the maple syrup if you prefer less sweetener. But, it may not thicken as well. So, use the cornstarch slurry if you want a thicker sauce.
Enjoy this healthy Blueberry Compote on top of pancakes, waffles, fruit, or your favorite frozen dessert. It’s so easy! All you need are 4 ingredients and less than 20 minutes to make this amazing blueberry sauce.
- 2 cups frozen or fresh blueberries, divided
- 3 Tbsp of water
- 2 Tbsp maple syrup
- 2 Tbsp lemon juice
- ¼ tsp. cinnamon
- Add 1 cup of the blueberries, water, maple syrup, lemon juice, and cinnamon to a small saucepan. Cook over medium-high heat until the mixture comes to a boil and the blueberries start to pop and break. Usually about 8-10 minutes.
- Reduce the heat down to a simmer and gently mash the cooked blueberries with a wooden spoon, plastic spatula, or potato masher.
- Add the remaining blueberries and cook for 8-10 more minutes.
- Serve warm.
To make a thicker sauce combine 2 tablespoon of water with 1 tablespoon of cornstarch and whisk together to make a slurry. Then slowly pour into the blueberry compote at the end of the cooking process and stir until the sauce thickens.
- Serving Size: ½ cup
- Calories: 35
- Sugar: 6.8 g
- Sodium: 1.3 mg
- Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 0.9 g
- Protein: 0.3 g
- Cholesterol: 0 mg
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