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Fresh Blueberry compote with a silver spoon and white napkin.
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3.34 from 6 votes

Blueberry Compote

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.
Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Dessert
Cuisine: American
Keyword: blueberries, blueberry compote, compote
Servings: 4 servings
Calories: 113cal
Author: Amy
Cost: $4


  • 1 lb. blueberries (fresh works best)
  • 1/4 cup water
  • 2 tsps lemon zest
  • 1 1/2 tbsp lemon juice remove any seeds
  • 4 tbsps granulated sugar


  • 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. 


Serving: 1g | Calories: 113cal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 87mg | Fiber: 3g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg