Name: Blueberry Compote
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1.5 Cups
Ingredients: 1 pound blueberries, washed; 2 tablespoons orange blossom honey; 3 tablespoons granulated sugar; 1 pinch kosher salt; 2 tablespoons water; 1 fresh bay leaf; 1 finger-width strip of orange peel, 4 to 5 inches long, preferably organic or unwaxed; 1 teaspoon fresh lime juice; 1 teaspoon unsalted butter

Condiments

Blueberry Compote

Author: Mary DiSomma

Whenever I’m hosting brunch, I like having a little something “extra” on the table to make my guests feel spoiled. A pretty bowl of warm homemade blueberry compote. Spoon it over pancakes, swirl it into yogurt, or drizzle it over waffles—suddenly an ordinary breakfast feels like you’ve booked a table somewhere charming.

I originally fell back in love with blueberry compote when I made some as a topping for my lemon ricotta pancakes. The bright lemon and creamy ricotta pair sooo well with blueberries. Once I started making homemade compote instead of contenting myself with bottled syrup, there was no going back. This easy blueberry compote recipe feels thoughtful, looks impressive, and is delightfully easy to make.

Lemon Ricotta Pancakes➝

Blueberry Compote

This simple homemade blueberry compote is delicious with lemon ricotta pancakes, ice cream, bread, oatmeal, and so much more. Give it a try!

Yield: 1.5 Cups
Prep Time: 5 minutes 5 min
Cook Time: 15 minutes 15 min
Total Time: 20 minutes 20 min

Ingredients

1 pound blueberries, washed
2 tablespoons orange blossom honey
3 tablespoons granulated sugar
1 pinch kosher salt
2 tablespoons water
1 fresh bay leaf
1 finger-width strip of orange peel, 4 to 5 inches long, preferably organic or unwaxed
1 teaspoon fresh lime juice
1 teaspoon unsalted butter

Instructions

In a medium saucepan, combine the blueberries with the honey and cook over medium heat for 2 to 3 minutes, stirring.
Stir in the sugar, salt, water, bay leaf, and orange peel. Reduce the heat and simmer on low for 8 to 10 minutes, crushing most of the berries with the back of a spoon or a masher, leaving a few partially intact.
Remove the pan from the heat and discard the bay leaf and orange peel. Stir in the lime juice and butter.
Let the compote cool for 10 to 15 minutes before serving. It should be loose enough that you need a spoon to scoop it, not thick like jam. If it’s too thick, you can add a splash of water to loosen it up.

View Mary's Tips

Ingredient Tips

Yes, let’s talk for a second about “what is compote?" It’s not the same as jam. You can think of compote as jam’s more relaxed cousin. Compote is a fruit sauce made by gently simmering fruit with sweetener and sometimes other ingredients like citrus, spices, or a splash of liqueur. You simmer until the fruit softens but still holds its shape. You’ll see whole and partially broken berries throughout the mixture, giving it a lovely rustic feeling. In some parts of the world (like eastern Europe for example), compote can be very liquidy, almost like a sweet fruit soup.

Of course! Fresh berries are wonderful when they’re in season, but frozen blueberries are convenient and available all year round. They make a terrific, easy blueberry compote. No need to wait for summer! Just keep in mind that frozen berries will release a bit more liquid as they cook, so your compote may need an extra minute or two to reduce.

Preparation + Preservation Tips

The simplest fix is a little bit of patience. If your blueberry topping recipe feels too loose, keep simmering gently for a few more minutes. As excess liquid evaporates, the fruit naturally thickens the sauce. The more it simmers, the more it will thicken up. Stir occasionally, but don’t fuss too much.

If you need a faster rescue—like if your guests are already enjoying the coffee—a quick cornstarch slurry can help. Mix a teaspoon of cornstarch with a teaspoon of cold water and stir it in gradually. Turn off the heat at that point and it will thicken up after a couple of minutes.

Stir in a splash of water, fresh lemon juice, or even orange juice. Add the liquid one teaspoon at a time until you reach your desired consistency. If I’m making blueberry sauce for waffles or pancakes, I like it slightly looser so it drapes beautifully over the stack. For a cheesecake or yogurt topping, a thicker spoonable texture is actually quite lovely.

Yes! Ha ha, okay, all jokes aside, both are great and have slightly different applications. Warm blueberry compote is best for warm dishes like french toast or pancakes. It will make your dish feel cozy and luxurious.

Cold compote is great for cool or cold items—spoon it over yogurt, cheesecake, or vanilla ice cream, or fold some into overnight oats. If I’m serving brunch, I usually make it fresh and bring it to the table warm so guests can use it however they please.

Stored in an airtight container, your blueberry fruit compote should keep in the refrigerator for 5 to 7 days. As it chills, it will thicken slightly—that’s normal, so don’t be surprised! Just give it a stir before serving, and if you'd like it looser, you can warm it up a little on the stovetop and, if needed, add a splash of water. This is one of those recipes I actually love having tucked in the fridge because suddenly toast, yogurt, or even vanilla ice cream becomes much more exciting.

Yes, and what a lovely idea! Here’s how: Let the compote cool completely, then transfer it to a freezer-safe airtight container, leaving a little room for expansion. It freezes beautifully for up to 3 months. When you’re ready to enjoy it, thaw the frozen compote overnight in the refrigerator. You can gently reheat it on the stovetop if you want to serve it warm.