15-Minute Blueberry Compote (Naturally Sweetened)

What is Compote?

Compote is simply fruit that is cooked in a sugar syrup. It originated in France in the 18th century and the word compôte literally translates to "stewed fruit."

Compote recipes vary depending on the type of fruit (and the chef's personal preference). Some sugar syrups use a slurry, made from a starch whisked with water, to give it more thickness. Other ingredients, such as a lemon juice and vanilla, are also often used for flavoring.

I LOVE the slurry in strawberry and raspberry compotes because those versions are a bit saucier on their own without it, but a blueberry compote is naturally thicker and therefore doesn't necessarily need it. Blueberries and maple syrup are a match made in heaven when cooked down together!

Why You'll Love this Blueberry Compote

• Deliciously sweet and jammy
• Wholesome ingredients free of refined sugar
• Quick and easy recipe - ready in 15 minutes!
• No potato masher needed
• Nutritious
• Versatile compote to use any time of day

Ingredients

This homemade blueberry compote is truly a 3-ingredient recipe. All you need are these simple ingredients:

• Fresh or frozen blueberries: I love fresh blueberries from the farmer's market (especially during peak blueberry season) as I find those are the sweetest and juiciest, but frozen works just as well. I would stay away from wild blueberries for this recipe because they typically don't have as much water content and therefore are not as juicy.
• Maple syrup: Using pure maple syrup instead of white or brown sugar keeps this dish 100% refined sugar-free (and it tastes better too)!
• Fine salt: I only use ¼ teaspoon but trust me on this one. Even just a little salt brings out so much of the sweet blueberry flavor.

Below are additional options:

• Tapioca starch + water: This creates a slurry that will thicken the compote even further. You can also use arrowroot starch or cornstarch.
• Fresh lemon juice: In addition to adding lemony flavor, the pectin in lemons also help to thicken the compote. Feel free to add a little lemon zest too for a hint of lemon flavor instead.
• Vanilla extract: Just a splash of vanilla extract will provide some extra flavor.

See the recipe card at the bottom of the post for the full recipe.

How to Make Blueberry Compote

1. Add blueberries to a saucepan over medium heat. Stir in the the maple syrup and salt.

2. Optional: If creating a slurry to thicken, whisk the tapioca starch with warm water in a separate bowl and then add it to the saucepan along with the optional lemon juice and vanilla. Stir well to combine).

3. Cook for 15 minutes (20 minutes for frozen berries), stirring every couple of minutes to prevent sticking. The blueberries will start to break down, releasing their juices which will evaporate as it continues to cook. This process thickens the compote and concentrates the flavor.

4. Serve. Remove from heat and serve immediately while warm, or let it cool to room temperature (it will thicken as it cools).

Recipe Tips

The compote will continue to thicken as it cools. If you plan to refrigerate the compote for later use, know that the pectin in the blueberries will thicken it. Blueberries are naturally high in pectin, which is a large reason why adding a slurry is not necessary in this recipe. The only reason to potentially add a slurry is if you are serving the compote immediately and feel it hasn't thickened enough.

Make a double batch! This recipe yields about 1.5 cups but it sure does get gobbled up quickly. It keeps well in the fridge and can even be frozen for future use if necessary. Store it in an airtight container in the refrigerator for up to 1 week. If freezing, leave an inch of space at the top of a mason jar to allow for expansion and store for up to 3 months.

Serving Suggestions

I'm serious when I say this easy blueberry sauce can be enjoyed any time of day, which explains why a batch of homemade compote disappears fast in a family of five (my kids can't get enough of it). Here are some of my favorite ways to use it:

• Breakfast: Use on top of pancakes, waffles, French toast, muffins or overnight oats.
• Snacktime: Mix it in with yogurt, chia seed pudding or pretty much any smoothie.
• Lunch: Swap out the jelly for an elevated nut butter and blueberry compote sandwich! Compotes are generally chunkier than jellies and jams but this blueberry version is the perfect consistency.
• Dessert: Spoon it over vegan vanilla ice cream, pound cake or this no-bake vegan cheesecake.

Nutritional Benefits of Blueberries

Despite their small size, blueberries pack in nutrients such as vitamin C, vitamin K, manganese and fiber. Additionally, they are a wonderful source of antioxidants, specifically anthocyanin (a type of flavanoid). The National Institutes of Health stated that "daily moderate intake (50 mg anthocyanins, one-third cup of blueberries) can mitigate the risk of diseases and conditions of major socioeconomic importance in the Western world" (source).

More Vegan Blueberry Treats

Still have more fresh berries on hand? These sweet treats are a wonderful way to use up your remaining blueberries (all vegan and gluten-free):

• Blueberry Crumble Bars (my favorite!)
• Soft and Chewy Lemon Blueberry Cookies
• Blueberry Cobbler
• Wild Blueberry + Almond Butter Smoothie
• Blueberry Pancakes
• 1-Bowl Blueberry Crisp