Description
Turn fresh or frozen blueberries into a gourmet dessert (or breakfast condiment) with this quick and easy blueberry compote recipe! It uses just a few simple ingredients and takes only 15 minutes on the stove top. Bon appétit!
Ingredients
Units
Scale
- 18 ounces fresh or frozen blueberries (measures 3.5 cups)
- 2 tablespoons maple syrup
- 1/4 teaspoon fine salt
Optional:
- 1 tablespoon tapioca starch (or arrowroot starch or cornstarch)
- 1 tablespoon warm water
- 1/2 small lemon, juiced (1 tablespoon fresh lemon juice)
- 1/4 teaspoon vanilla extract
Instructions
- Add blueberries to a saucepan over medium heat. Stir in the the maple syrup and salt. (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).
- 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.
- Serve. Remove from heat and serve immediately while warm, or let it cool to room temperature (it will thicken as it cools).
Notes
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.
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: French