In this blueberry compote recipe, we’ve suggested using fresh blueberries, but you can use either frozen or fresh. Switching in frozen blueberries means you can make and enjoy this compote all year round, not just when these berries are in season. You also don’t need to thaw frozen blueberries before using them in this recipe, which offers a convenient way to make the most of any frozen berries you may have in the freezer. It will take slightly longer to thicken the compote if you’re using frozen blueberries, however, as they release more water during the cooking process.
If you’re wondering what blueberry compote is, it’s very simply a sweet sauce made from fruit, usually still whole, that’s been cooked in a form of sugar syrup. Traditionally, compote is made using granulated sugar but you can swap in alternatives, such as maple syrup, to add toffee and vanilla notes. Jam, on the other hand, tends to be made using chopped or crushed fruit, though the science behind the method remains the same for both styles. For example, whether you’re making compote or jam, you’ll need to start with fully ripe fruit as jams and compotes made from underripe fruit will taste overly sweet.
The freshly squeezed lemon juice is a key ingredient to include in the recipe. The sourness of the lemon helps to offset the sweetness of the berries creating a rich, balanced compote. Lemon juice also has the added benefit of helping to thicken the compote.
We’ve included vanilla extract for a touch of sweetness in this recipe, but some chefs will add spices to their compotes for a sweet and spicy kick. Try introducing a sprinkle of cinnamon to your compote if you’re making it in the winter months, for a festive twist.
Once you’ve mastered your blueberry compote, there are plenty of other fruits to explore making a compote with, from strawberries to mulberries.
How to Serve It
One of the tastiest ways to enjoy this recipe is as a blueberry compote for pancakes. A large, hearty dollop of blueberry compote alongside a helping of whipped cream on top of a stack of pancakes is the perfect way to start the day with an indulgent dish. It’s also undeniably tasty alongside a plate of breakfast waffles and French toast.
For a healthier approach, swirl blueberry compote into yogurt for a fruity breakfast, snack, or dessert. It’s delicious mixed into a bowl of oatmeal, adding a sweeter side to this popular breakfast. You can also blend it into your favorite smoothie recipe, if you want to add a more complex ingredient to the mix.
Storage
Blueberry compote can be stored in an airtight container in the fridge for up to five days. If that’s not long enough for you to use your compote, then freeze it instead. You can actually freeze the compote into cubes in ice trays and thaw them over a low heat on the stove when you’re ready to add it to a dish. The compote should last for up to three months in the freezer when stored correctly.
