This delicious blueberry compote is bursting with flavor and so easy to make with fresh blueberries this summer!
I make blueberry compote the traditional way, like we did in France, and it truly lets the flavor of the blueberries shine. We make it with just a little sugar, so it’s not overly sweet like other blueberry sauce recipes.
Keep reading and I’ll show you how to make this easy blueberry compote recipe with fresh blueberries.
It’s August and that means it’s peak season for blueberries up and down the east coast of the United States and Canada. (Unless you’re in Florida where blueberry season came and went a couple months ago.)
This is the perfect time of year to make blueberry recipes, such as this compote, my blueberry galette or blueberry crisp.
When I lived in France I learned how easy it is to make compote out of fresh fruit. I was staying with a retired French couple and they made them on the regular as fresh berries came into season. Making homemade compote is as simple as simmering fresh fruit with a little sugar for ten minutes.
In France, I loved to swirl these fruit compotes into a bowl of plain yogurt for breakfast. I always found it so satisfying to create something at home that you’d usually buy at the grocery store (flavored yogurt).
But blueberry compote is a perfect topping for more than just yogurt! I share lots more ideas in the what to serve with blueberry compote section.
What is a Compote?
A compote is a cross between a syrup and preserves. It’s made by simmering fresh fruit and a little sugar on the stovetop. As the fruit simmers, it releases juices.
Unlike a blueberry syrup, a compote will still contain whole blueberries when it’s done. And unlike preserves, you should not add thickening agents such as pectin (or cornstarch) to compote.
Fruit compotes are also made with much less sugar than preserves, syrups, jams and jellies.
Compote is a French word meaning “stewed fruit”. Here in the United States we often call it blueberry sauce.
Best Blueberries to Make Compote
I’m using fresh wild blueberries to make this homemade blueberry compote recipe, but you can also use regular blueberries.
Regular blueberries are cultivated (planted) rather than growing in the wild. They grow on tall bushes which is why they’re referred to as highbush blueberries.
Regardless of what blueberries you use, the important thing is that they are flavorful. Your blueberry sauce will only be as flavorful as the blueberries it’s made with.
Both wild blueberries and regular blueberries can make a wonderful compote!
I happen to be traveling near Maine this month and wild blueberries are prolific. They are also incredibly nutritious, so I’m seizing the opportunity to enjoy fresh wild blueberries for sure!!
If you live in an area where blueberries grow (wild or cultivated) you should be able to find them at a local farmers market.
Blueberry Compote Made with Less Sugar!
In keeping with the traditional way we made fruit compotes in France, there is only a small amount of sugar in this recipe. In France our compotes were sweetened with just a few generous pinches of cane sugar.
Contrast that to the quarter cup of sugar that you’ll find in many other blueberry compote recipes.
Dang, I’d feel guilty eating those…sugar is not a healthy thing for our human bodies. My delicious blueberry sauce won’t leave you feeling guilty – honest!
In that spirit, this simple blueberry compote recipe uses just a tablespoon of sugar per two cups of blueberries. It’s sweet, but not overly so. And when made with fresh delicious blueberries, the flavors really shine.
Even Less Sugar
I did also test my recipe with half a tablespoon of sugar per two cups of blueberries. That version was good, but tasted a bit bland and the consistency was more watery. The extra half tablespoon of sugar makes the blueberry flavors pop and helps the juices thicken some.
2-Ingredient Blueberry Compote
You’ll need the following items to make this easy blueberry sauce.
1. Fresh Blueberries
I’m making a simple blueberry sauce with fresh wild blueberries, but you can also use regular cultivated blueberries.
I got them from a local property owner who has wild blueberry fields on their land – this is very common in Maine, New Brunswick and Quebec.
Two cups of fresh blueberries yields one cup of blueberry compote.
Unlike jams and jellies which are usually made in large batches, compotes are often made in smaller portions, just enough for a week.
2. Sugar (cane sugar, white sugar, maple syrup)
You can make blueberry compote with your choice of sugar, here are a few I’ve tried.
Turbinado Sugar: My favorite way to make blueberry compote is with Turbinado sugar. This is a type of minimally-processed cane sugar.
White Sugar: If you don’t have Turbinado sugar, you can substitute in the same amount of white sugar instead.
Pure Maple Syrup: You can also make blueberry compote with maple syrup. Note that the maple syrup does impart a subtle maple flavor into the compote. I personally prefer Turbinado sugar, but a friend of mine who tested this recipe liked the maple flavor best.
Use half a tablespoon of sugar per one cup of fresh fruit.
How to Make Blueberry Compote with Fresh Blueberries
It is super easy to make a delicious blueberry compote!
- Measure two cups of fresh blueberries into a wire colander and gently rinse them under cold water.
- Place the blueberries in a medium pot and add 1 tablespoon of your choice of sugar.
- Bring the blueberries to a gentle simmer over medium heat. Stir, then reduce the heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally with a wooden spoon.
Let the cooked blueberries cool on the stove top. Because blueberries are naturally high in pectin, the juices will thicken a little as the compote cools.
When the compote comes to room temperature, transfer to an airtight container or mason jar, and store in your fridge. This homemade blueberry compote recipe is not shelf-stable and needs to be refrigerated
What to Serve with Blueberry Compote
While jam is great for spreading on things, fresh blueberry compote is better used like a sauce or topping. And when you make homemade blueberry sauce you avoid the artificial ingredients found in many store-bought blueberry sauces!
Blueberry compote is a perfect topping for:
- Pancakes and waffles
- Plain yogurt (healthier version of fruited yogurt)
- Vanilla ice cream
- French toast
- Cheese cake
- Steel cut oatmeal
- Pound cake
- Scones (think strawberry shortcake but with blueberries)
- Yogurt and granola parfaits
- Camembert cheese
- Custard
- Rice pudding
- Cottage cheese or ricotta cheese
- Overnight oats
Homemade Blueberry Sauce Recipe Variations
Blueberry Compote with Frozen Blueberries
Yes you can make compote with frozen blueberries. No need to thaw them first but they will take a little longer to simmer than the recommended 10 minutes.
If using frozen blueberries I recommend frozen wild blueberries. Wild blueberries have twice the antioxidants of highbush blueberries and 72% more fiber!
Blueberry Compote with Even Less Sugar
While my easy fruit compote is already low-sugar, I have tested it with even less sugar. If you’d like to do the same, start with just 1.5 teaspoons of sugar per 2 cups of blueberries and taste it. Sugar does help thicken the sauce some, but as long as you don’t mind a thinner blueberry sauce that is less sweet, you don’t need the full tablespoon of sugar in the recipe.
Frequently Asked Questions
What’s the difference between jam and compote?
The biggest difference between jam and compote is the consistency. While a jam is thick and spreadable, a compote is more juicy and contains pieces of the fresh fruit it’s made with.
You make jams by mashing fruit and cooking it together with sugar and pectin to help thicken it up into a spreadable consistency. You make compote with whole fruit and much less sugar. The fruit will break down some when heated, but it stays mostly in tact.
We also don’t add thickening agents like cornstarch and pectin to compote.
Why is my blueberry compote not thickening?
Blueberry compote is not actually meant to be thick like a jam or preserves. Compote has the consistency of a thick sauce with lots of whole blueberries in it. If you prefer a thicker consistency I recommend following a recipe for blueberry preserves instead.
Can you freeze blueberry compote?
You can freeze blueberry compote in a mason jar or freezer baggie. If using a jar, leave a little space at the top as the compote will expand when it freezes.
Do I need to add lemon juice to compote?
Lemon juice is naturally very high in pectin so it’s sometimes used to thicken desserts made with fruit. The acidic lemon also helps balance sweetness.
That said, we did not use lemon juice when making blueberry compote in France. But I was curious, so I tested it out when creating this recipe.
I added a teaspoon of fresh lemon juice per cup of blueberries. The result was still tasty, but it wasn’t any thicker than without lemon juice and I preferred the compote without the hint of lemon flavor.
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How to Make Blueberry Compote with Fresh Blueberries
Ingredients
- 2 cups fresh blueberries
- 1 tbs turbinado sugar (or white sugar or maple syrup)
Instructions
- Measure two cups of fresh blueberries into a wire colander and gently rinse them under cold water.
- Place the blueberries in a medium pot and add 1 tablespoon of your choice of sugar.
- Bring the blueberries to a gentle simmer over medium heat. Stir, then reduce the heat to medium-low.
- Simmer uncovered for 10 minutes, stirring occasionally with a wooden spoon.
- Let the blueberry compote cool on the stove top. When the compote comes to room temperature, transfer to an airtight container or mason jar, and store in your fridge.
Bought a quart of fresh blueberries (wild too!) at the market this weekend and made a batch of your compote to try in plain yogurt instead of buying the flavored stuff. It is so good! Will be making and freezing more.
Thank you Shannon, and freezing some is a great idea!