Healthy Blueberry Compote
A super easy blueberry compote recipe that is the perfect topping for pancakes, breakfast cereal, porridge, or yoghurt!
Why This Recipe Works
- 3 Ingredients
- Refined sugar free
- Makes everyday breakfasts feel a little bit special
Ingredients you will need
To make my easy blueberry compote you will just need three ingredients. Frozen blueberries, lemon zest, and maple syrup.
Substitutes
- Blueberries: This recipe will work with any frozen berries. (blackberries, strawberries, raspberries, boysenberries)
- Maple syrup: This can be subbed for honey or granulated sugar, if using sugar add 1 tablespoon of water.
- Lemon zest: I love how lemon zest brings out the flavours in blueberries, but the lemon zest is not absolutely essential and can be left out.
Step by step instructions
Below are illustrated step-by-step instructions to make my blueberry compote, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Use a peeler to peel a long strip of lemon zest from your lemon.
Step two: Place the blueberries, maple syrup, and lemon zest in a saucepan. Simmer over medium heat until the blueberries are soft and saucy(This usually takes 3-5 minutes).
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Top Tips
Here is how you can make this blueberry compote recipe perfectly every time!
- Don't add extra water, it might seem counterintuitive to be putting a pot of blueberries on the stove with no other liquid, but if you are using frozen blueberries and maple syrup to make this topping the liquid will come out of the frozen blueberries and you will end up with a compote!
- This is a small batch recipe, but it's very easy to scale up, double or triple it if you want.
- Try this simple compote as a topping for pancakes, over cereal or stirred through greek yoghurt.
FAQs
Leftover homemade blueberry compote will last up to 7 days in an air-tight container in the refrigerator.
Compote is a fruit-based topping that has large pieces of fruit, a sauce has a smoother texture and no large lumps.
Like I mentioned this recipe makes the perfect pancake blueberry topping, you could try it with my strawberry pancakes, banana oat pancakes, healthy waffles or baby pancakes.
Blueberry Compote
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Ingredients
- 150 g blueberries 1 cup
- 1 Tablespoon maple syrup 15ml
- lemon zest
Instructions
- Use a peeler to peel a long strip of lemon zest from your lemon.
- Place the blueberries, maple syrup and lemon zest in a saucepan,
- Simmer over a medium heat until the blueberries are soft and saucy(This usually takes 3-5 minutes).
Notes
Tips
- Don't add extra water, it might seem counterintuitive to be putting a pot of blueberries on the stove with no other liquid, but if you are using frozen blueberries and maple syrup to make this topping the liquid will come out of the frozen blueberries and you will end up with a compote!
- This is a small batch recipe, but it's very easy to scale up, double, or triple it if you want.
- Try this simple compote as a topping for pancakes, over cereal, or stirred through Greek yoghurt.
- Leftover homemade blueberry compote will last up to 7 days in an air-tight container in the refrigerator.
Ingredient Substitutes
- Blueberries: This recipe will work with any frozen berries. (blackberries, strawberries, raspberries, boysenberries)
- Maple syrup: This can be subbed for honey or granulated sugar, if using sugar add 1 tablespoon of water.
- Lemon zest: I love how lemon zest brings out the flavours in blueberries, but the lemon zest is not absolutely essential and can be left out.
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