RECIPES

Blueberry Compote and 10 Ways To Use It

Blueberry Compote Healthy Recipe

Blueberry Compote

This blueberry compote recipe can be made using frozen or fresh blueberries. It is sweetened with honey and has a touch of cinnamon and lemon juice to bring out the flavor of the blueberries. It is simple to make, lasts a week in the refrigerator, and can be used in so many ways! I love having a jar of it in on hand.

10 Ways To Use Blueberry Compote

  1. Top waffles or pancakes
  2. Swirl it into yogurt
  3. Spoon it over oatmeal
  4. Add to chia oats
  5. Serve as a jam on toast, scones or an english muffin
  6. Spread on a dessert plate and serve with cheesecake
  7. Ladle it on ice cream
  8. Add to your favorite BBQ sauce and serve with chicken
  9. Fill a crepe
  10. Sweeten up a smoothie

Blueberries

Health Benefits of Blueberries

Blueberries are one of the highest antioxidant foods in the world. They have fiber, potassium, folate, manganese, vitamin C, vitamin B6 and phytonutrients.  They are a powerful little berry!

We keep frozen organic blueberries in our freezer at all times. Trader Joes has a great price on some that are pesticide free. I use them to make compote, smoothies, in muffins or add them to pancake or waffle batter.

Oftentimes right as I am about to serve dinner, I will take a bowl out of the freezer and let them thaw while we eat. They are thawed just enough by the end of dinner for a quick and healthy dessert.

Blueberry compote takes the deliciousness of the blueberries up a notch. It doesn’t just have the benefits of blueberries, but of cinnamon, lemon juice, and honey, too.

What a healthy way to satisfy a sweet tooth!

Blueberry Compote for Instant Pot Yogurt with Fruit On The Bottom

Blueberry Compote

2 cups frozen blueberries, divided
3 tbsp. water
2 1/2 tbsp. honey
1/4 tsp. ground cinnamon
1/2-1 tsp. lemon juice (optional)
sprinkle sea salt

Optional Thickener:

1 tsp. cornstarch
2 tsp. water
Ingredients

Pour half the blueberries (1 cup) into a medium saucepan and set aside the remaining 1 cup. Add the water, honey, and cinnamon and cook over medium-high heat. Once boiling, reduce to a simmer and cook for an additional 10 minutes. After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through. Add lemon juice, if desired, to taste. (This will make the blueberry flavor pop a little bit more but isn’t necessary.)

If a thicker sauce is desired, combine the cornstarch and water and add during the last 5 minutes of cooking.

Traditionally served warm, but can serve cold as well. Store in refrigerator in a mason jar for up to a week.
Blueberry Compote Recipe

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