Made with fresh blueberries, this easy to make blueberry compote dessert topping requires simple ingredients and has a sweet and slightly tangy flavor. Ready in about ten minutes time, it is a perfect topping for pancakes, cheesecakes, or ice cream.
Keyword: blueberries, blueberry compote, compote
1lb.blueberries (fresh works best)
1 1/2tbsplemon juice remove any seeds
Wash fresh blueberries and pat them dry.
Add blueberries, lemon zest, juice, and granulated sugar to your sauce pan.
Cook over medium-low heat for 6 minutes or until berries have popped and are a deep violet color. They will be tender and the juices will be abundant; stir occasionally.
Reduce heat to low, and cook for another 3 minutes for a thinner consistency compote as seen above.
Serve warm, or allow compote to cool and store in an air tight jar in the fridge for up to 2 weeks.
Store compote in a 12 ounce or large sized mason jar, sealed. It lasts up to 2 weeks in the fridge. If you want to heat, heat only the portion you will be using in the microwave for up to 30 seconds.