Homemade blueberry compote is a sweet blueberry sauce with magical powers to elevate your favorite breakfasts, desserts, and everything in between.
And it's so fast and easy to make with frozen or fresh blueberries and a few simple pantry staples.
Homemade Blueberry Sauce in Minutes
Once you see just how simple it is to make this fresh blueberry compote, you'll be whipping up batches of this delicious sauce all the time.
- Stir sugar, cornstarch, salt, and cinnamon in a saucepan.
- Add water and blueberries.
- Bring to a boil and simmer for 5 minutes.
See? So easy!
Our favorite way to enjoy this simple blueberry sauce is over vanilla ice cream. Or instead of maple syrup on banana pancakes.
But I'm definitely going to put it on Lemon Curd No-Churn Ice Cream next time I make it!
Why You're Going to Love This
- Perfect topping for pancakes, ice cream, cake, and more
- Tasty blueberry compote with just a handful of ingredients
- Great way to enjoy fresh blueberries during peak season
- Easy blueberry compote recipe to make ahead and freeze
Cornstarch. One tablespoon cornstarch helps thicken the syrup.
Blueberries. You can use fresh or frozen blueberries. Frozen blueberries give off more liquid that fresh berries so you may wish to use a bit less water or let it boil a bit longer.
Cinnamon. A dash of cinnamon is a delicious complement to blueberries.
Granulated sugar. You can adjust the amount of sugar up or down according to your preference.
Salt. A dash of salt brings out the flavor of the blueberries.
Sweetener. Brown sugar would be a delicious substitute.
Citrus. For a burst of freshness add a tablespoon of fresh orange or lemon juice and a teaspoon of orange or lemon zest.
Extracts. Try a splash of almond, lemon, orange, or vanilla extract.
Herbs. Try infusing your fruit compote with a little mint, thyme, or rosemary. Add it with the water and remove it before folding in the last cup of blueberries.
How to Make Blueberry Compote
Whisk sugar, cornstarch, salt, and cinnamon in a medium saucepan. Stir in water. Add 2 cups blueberries.
Bring to a boil over medium-high heat. Reduce to a simmer over medium heat. Stir occasionally for 5 minutes or until some of the cooked blueberries have shriveled and burst and the blueberry syrup reaches your desired consistency.
Remove from the heat and stir in the remaining 1 cup of blueberries.
The blueberry compote will thicken as it cools.
Serve warm or cold over waffles, pancakes, or ice cream. It would be divine on this yummy lemon curd no-churn ice cream!
Storage & Freezing
Store leftover blueberry compote in a mason jar or airtight container in the refrigerator.
To freeze, let the compote cool completely to room temperature. Place in freezer bags or mason jars and freeze for up to 3 months. You can also freeze smaller portions in ice cube trays. Once frozen, pop them out, and place them in freezer bags.
Adjust the sugar to your preferences, using more or less sugar according to your taste.
If you prefer a thinner blueberry sauce, add more water.
To thicken the compote even further, make a cornstarch slurry with a mixture of 1 part cornstarch and 2 parts water and add it a little bit at a time to the simmering liquid until it reaches your desired thickness.
Compote and jam aren't all that different from one another, but there are a few things that set them apart. Compote is a sweet sauce made by cooking pieces of fruit in sugar syrup. Jam is also made from pieces of fruit cooked with sugar, but is thicker and spreadable.
Cornstarch is an easy way to thicken blueberry compote. Just make a cornstarch slurry with 1 part cornstarch and 2 parts water and add it to the boiling mixture.
This delicious blueberry compote is a versatile sauce that can be used to enhance many of your favorite dishes.
• On pancakes, waffles, French toast, and crepes
• Swirled into overnight oats
• Layered in Greek yogurt parfaits
• With scones and muffins
• On top of cake, cheesecake, pound cake, or coffee cake
• As a cake filling
• Spooned onto ice cream or swirled into
• On a charcuterie board
• Alongside roasted meats
Stuff I Use
Mason jars are perfect for storing this delicious compote recipe.
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- ½ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon cinnamon
- dash salt
- ½ cup water
- 3 cups blueberries, fresh or frozen divided
- Whisk sugar, cornstarch, salt, and cinnamon in a small saucepan. Stir in water. Add 2 cups blueberries.
- Bring to a boil over medium-high heat. Reduce to a simmer, stir occasionally for 5 minutes or until some of the berries have shriveled and burst and the syrup reaches your desired consistency.
- Remove from the heat and stir in the remaining 1 cup of blueberries.
- Serve warm or cold over ice cream, cake, or pancakes.