Blueberry Compote

A short stack of pancakes drizzled with blueberry compote and yoghurt.

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4.82 from 11 votes

A very easy 3 ingredient blueberry compote recipe, it's the perfect blueberry topping for pancakes, cereal or yoghurt.

Prep Time1

Cook Time5

Total Time6

Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: blueberry compote, blueberry sauce, blueberry topping

Servings: servings

Calories: 35kcal

Author: Stacey

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.

Nutrition

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