Blueberry Compote features frozen blueberries naturally sweetened with maple syrup and cooked down into a gorgeous, glossy sauce that's delicious over waffles, pancakes, oatmeal, yogurt, pound cake, cheesecake, ice cream, and so much more!
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8servings (recipe yields approximately ¾ to 1 cup compote total)
In a medium saucepan set over medium heat, combine 2 cups blueberries, maple syrup, water, lemon juice, and cinnamon. Cook for 10 minutes, stirring occasionally.
Reduce heat to medium-low, add the remainder of the blueberries, and cook for 5 to 8 more minutes (or until compote reaches your desired consistency), stirring frequently. Remove from heat and stir in vanilla. Serve warm.
Video
Notes
The frozen blueberries do not need to be thawed. You may use fresh blueberries if you wish, but you will probably want to reduce the total cooking time by a few minutes.
If your berries are particularly sour or sweet, you may increase or decrease the maple syrup.
This compote is not overly thick...when it's finished cooking, it's a mixture of stewed berries and syrup.
Leftovers may be stored in an airtight container in the refrigerator for up to ten days or in a freezer-safe container in the freezer for up to two months (place in the fridge overnight to thaw).
If desired, leftovers may be rewarmed in a small pot on the stove before serving, stirring frequently.