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
- Top waffles or pancakes
- Swirl it into yogurt
- Spoon it over oatmeal
- Add to chia oats
- Serve as a jam on toast, scones or an english muffin
- Spread on a dessert plate and serve with cheesecake
- Ladle it on ice cream
- Add to your favorite BBQ sauce and serve with chicken
- Fill a crepe
- Sweeten up a smoothie
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!
- 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
- 1 tsp cornstarch
- 2 tsp water
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.