Blueberry Compote Recipe
This blueberry compote recipe is ready in 10 minutes with pantry staples and pairs beautifully with breakfast, snacks, and desserts.
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Ingredients
- 2 cups blueberries (see notes)
- ¼ cup sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup water
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch (see notes)
- ⅛ cup water
- 1 tablespoon butter (see notes)
Instructions
- Add the blueberries, sugar, salt, vanilla, and water to a cooking pot and stir to mix.
- Make a slurry of the cornstarch and water and set aside.
- Once the sauce starts to simmer and bubble, add in the lemon zest and the cornstarch slurry, stirring constantly till the sauce thickens. (see notes)
- Turn the stove off and stir in the butter till it melts.
Notes
Blueberry - I've used fresh blueberries for this recipe. Frozen blueberries work just as well, but you'll need to reduce the water to ¼ cup, as the berries will release liquid as they defrost.
Cornstarch - Mix this with room-temperature water to make a slurry before adding it to the hot mixture. Adding it directly will cause it to clump.
Butter - This adds a nice gloss to the compote and helps thicken the sauce as it cools.
Cooking the sauce - Add the cornstarch slurry once the mixture is bubbling and stir constantly until the sauce is thick enough to coat the spoon. Draw a line down the center of a spoon coated with the sauce to check that it is thick enough.
Nutrition
Serving: 1servingCalories: 63kcalCarbohydrates: 13gProtein: 0.3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 49mgPotassium: 31mgFiber: 1gSugar: 10gVitamin A: 64IUVitamin C: 5mgCalcium: 4mgIron: 0.1mg
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