Blueberry Compote

Total Time:
23 min
5 min
18 min

1/2 cup, 8 servings

  • 2 cups frozen blueberries
  • 3 tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice

Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

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    Delicious! Halved this recipe and served it over frozen yogurt...perfect for two!
    I used it today. It was really good. I, however, did not use the whole measurement of sugar. I just added more blueberries to even it out.
    I love this recipe! It is easy to make, fast, and not too sweet. I use it on pancakes and waffles instead of syrup; and also on roasted pork. I have made it with fresh blueberries instead of frozen and it also works well that way.
    Just perfect. Not to sweet. Will be good on just about anything. Yogurt, pancakes or ice cream. Yum, yum
    Simple, quick and tasted wonderful. I added a little whiskey to to see experiment to see if it would give the compote some character. Excellent!
    Yum! I made the blueberry compote as directed and it is easy & most importantly delicious. I topped off stuffed southern French toast with it!
    I've enjoyed this on pancakes and dutch babies. It's great. I'm happy I took the time to learn this.
    Oh, this is so good! I've made it twice now and it just comes out perfectly. I add a little bit of cinnamon and freshly grated nutmeg to add more flavor. I've gone gluten free, so adding this on top of my GF waffles makes them much more delicious. :o
    YUMMY!!! I make this will all kinds of fresh and frozen berries to keep in my fridge for topping yogurt. It makes me smile everytime I eat it!
    Love the Blueberry Compote and it is so easy to make. We use it on our pancakes and the kids really like it!
    This was super easy. I used blackberries instead of blueberries and Stevia instead of sugar. Since Stevia is a little sweeter than sugar, I used a little less than 1/4 a cup. It was the perfect thing to sweeten up my oatmeal!
    This went on a strawberry panna cotta & topped with whipped cream - perfect for July 4th dinner party!
    Made the compote for a plain cheesecake for my wife and I and we can't recall what the cheesecake was like. We then proceeded to finish the compote. It was the best.
    Made this to top waffles and was not disappointed. Will be making this again. Thanks Ellie.
    Good with blueberries. Also made it with Marionberries and good with that too. I reduced the sugar by not quite half and thought it was still pleasantly sweet that way. This makes a great "stir in" for unsweetened yogurt.
    Very simple delicious recipe. I made this to replace maple syrup on my blueberry pancakes and it was wonderful. The only change I made was to add a bit of cornstarch to thicken the syrup. Even my syrup loving boyfriend asked for seconds of this instead.
    Love this on pancakes-so much better for you than syrup! Used organic ingredients of course......yummy!!!
    Very easy to make, very tasty. This is good as it is, or as a starting point for adaptation and additions. Served on top of lightly toasted pound cake, yum!
    I used 3 TBS agave syrup and 1 TBS water for the sugar and water, turned out great! Agave syrup has a lower glycemic index than honey, sugar or rice syrup.
    This recipe is great! I added a little more lime juice to make it a little more tart. I used this instead of syrup on waffles. My husband also likes it on ice cream.
    I made this today to put inside some crepes. It was very flavorful and tasty. The only thing I changed was after it finished cooking according to the the recipe, I wanted it to be a bit thicker. So, I thickened it with a cornstarch slurry. Other than that, it was wonderful.
    This is so great and easy. The only reason to eat the rice pudding that it was shown with on the show is this compote. My suggestion... find something else to put it on!!! Maybe grilled pineapple with low-fat vanilla ice cream or frozen yogurt? Now that's a yummy, healthy dessert!!!
    I love this recipe. It works very well with the rice pudding. It also is yummy mixed with some plain yogurt or oatmeal. Thanks Ellie!
    I make this just about every week for breakfast. I use it on french toast, waffels pancakes and just about anything else that at the time I think it would be nice with.
    I am from North Carolina, and I found the juciest, and sweetest blueberries at the market to make this recipe. The blueberries just melted in my mouth. The compote was very easy to prepare, and I left out the lemon, since I am not a fan of tartness, and it turned out heavenly. I served this warm over toasted English crumpets...they have little tiny holes in it...they are similar to a thicker pancake...and now I want this all the time...I am going to make this with other berries, such as blackberries, I am sure it would be devine...I have been looking for a healthy desert, and now I have found my match. Thank you make my like so joyful.
    This recipe was especially good with the rice pudding. It was also DELICIOUS over some whole wheat waffles.
    My family and I loved this. It was so easy to make and do good on top of rice pudding
    Great on the rice pudding recipe...and super duper good on waffles! Very easy!
    The compote was really good. I made the following modifications to better fit our diet/lifestyle: 1) substituted brown rice syrup for the sugar and water to improve glycemic factor; 2) added full bag of Trader Joes frozen organic blueberries at second addition of berries; 3) used lime juice instead of lemon as my hubby likes it better with blueberries and I had half of a lime on hand. This would also be a great lower calorie blueberry syrup for pancakes. Try the cooking light buttermilk pancakes from Dec 2006 for an excellent lower cal version.
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