- 150 g blueberries 1 cup
- 1 Tablespoon maple syrup 15ml
- lemon zest
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).
- 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.
- 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.
Serving: 1serve | Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg