Christie C. This simple blueberry compote is a household favorite on Sunday mornings when we pull out the flour, eggs, sugar, and butter, and go to town making waffles. It is simply made with just blueberries, sugar, and half of a cinnamon stick for spicy notes. If waffles are not your forte, however, try it with French Toast or Pancakes.
“It is the sweet, simple things of life which are the real ones after all.” ―
Laura Ingalls Wilder
Why You’ll Love This Blueberry Compote Recipe
- Can be made with 2 ingredients
- Vegan and vegetarian friendly
- Easy to make
- Delicious with a touch of cinnamon
- Excellent recipe for overripe fruit
Inspiration for Blueberry Compote Recipe
To be honest, I make a lot of compotes to help move along berries and fruits that are on their last leg. Sometimes I over purchase fruit (a habit I’m trying to break), and end up with slightly moldy berries by the end of the week. To ensure our fruit does not get thrown out, I will turn the overripe fruit into a compote that quickly gets eaten up during our Sunday breakfasts.
Frozen or Fresh Blueberries?
Frozen blueberries are more economical and technically “fresher” than fresh blueberries since they are typically picked and frozen on the same day and contain the same level of nutrients. I love the taste of fresh blueberries, but when it comes to compote, it really does not matter since they get cooked down with sugar and cinnamon.
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Special Tools and Equipment
- Small sauce pan
- Wooden or silicone spatula
Blueberry Compote
Ingredients
- 2 cups (300g) fresh or frozen blueberries
- 1/4 cup (60g) granulated sugar
- 1/2 cinnamon stick, optional
Instructions
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Rinse the blueberries thoroughly under cold water if using fresh ones. If using frozen blueberries, you can thaw them beforehand or use them straight from the freezer.
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In a saucepan, combine the blueberries and sugar. Stir gently to combine.
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Place the saucepan over medium-low heat. As the blueberries heat up, they will release their juices, creating a syrupy consistency. Stir occasionally to prevent sticking and burning.
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Let the mixture simmer for 10 minutes, stirring occasionally. The blueberries will soften and the mixture will thicken.
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Add the cinnamon stick and simmer for 5 more minutes.
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Allow the compote to cool slightly before transferring it to a jar or container for storage. It will thicken as it cools. It can be stored for up to seven days.
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Use the blueberry compote as a topping for pancakes, waffles, yogurt, oatmeal, ice cream, or cheesecake.
