Blueberry Compote

5 from 1 vote

An easy blueberry compote sweetened with maple syrup and flavored with fresh lemon and vanilla bean paste. Perfect spooned over pancakes, waffles, yogurt, or ice cream.

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: people

Calories: 152kcal

Author: Amanda Smallwood

Equipment

small saucepan
spatula
container for serving or storing

Ingredients

1 lb blueberries fresh or frozen
⅓ cup pure maple syrup
1 tablespoon vanilla bean paste or vanilla extract
1-2 teaspoons fresh lemon juice
½ tablespoon fresh lemon zest

Instructions

Add the blueberries, maple syrup, and vanilla bean paste to a small saucepan over medium heat.
1 lb blueberries, ⅓ cup pure maple syrup, 1 tablespoon vanilla bean paste
Cook, stirring occasionally for 20 minutes or until the berries soften and break down into a syrupy sauce. For a thicker compote, simmer for 25 minutes. Frozen berries may need a few extra minutes.
Press the berries with the back of a spoon or potato masher for a smoother sauce, or leave the berries chunkier for more texture.
Remove from the heat - add lemon juice and zest. The compote will continue to thicken as it cools. Serve over pancakes, waffles, ice cream or yogurt.
1-2 teaspoons fresh lemon juice, ½ tablespoon fresh lemon zest

Notes

The compote will continue to thicken as it cools.
Any berry works - strawberries, raspberries, blackberries or try a mix!
To make this recipe without maple syrup, swap in ⅓ cup maple or granulated sugar.
Storage - Cool completely and then store in an airtight container in the fridge for up to one week, or freeze for up to 3 months. Thaw overnight in the fridge before using.

Nutrition