This blueberry compote is a simple yet flavorful fruit topping made with fresh sweet blueberries and just enough sugar to add a little sweetness, but still allow the flavors of the cinnamon, vanilla, and lemon juice to shine through. This delicious blueberry sauce is ready in less than 30 minutes and is great as a topping for cheesecake, waffles, or stirred into yogurt.
When blueberry season arrives in Oregon, I buy them every week for eating or cooking. I love making this blueberry compote because it's so tasty, so easy to make, and can be used for so many things, whether it's breakfast or dessert, just like my strawberry sauce or rhubarb compote. Sometimes I just like to stir this fruity compote into a little whipped cream and eat it for dessert.
Tips for Delicious Compote
- Adjust the amount of sugar. Taste your blueberries and adjust the amount of sugar based on the sweetness of the berries. If the blueberries are very sweet you can reduce the sugar by 1-2 tablespoons. If they are tart consider adding a little more sugar. Don't be afraid to experiment, that's the fun of baking.
- Don't add too much vanilla. I love vanilla, but too much will overpower the other flavors. If you want more vanilla, add 1/4 teaspoon at a time.
- Cook over low heat to give the blueberries time to break down to help form a jammy texture. If the heat is too high the liquid will boil off.
Blueberry Compote Ingredients
- Blueberries: The most important part is the blueberries. It's important to taste your blueberries before adding sugar. During blueberry season (June-August) use local blueberries. When blueberry season is over use frozen blueberries. Or better yet, freeze some of those sweet summer blueberries and use them to make this compote during the winter. This recipe calls for a little sugar because we want the blueberries to be lightly sweetened. However, don't be afraid to add a little more sugar, 2-3 teaspoons depending on how tart they are.
- Ground Cinnamon: I went to my favorite book, The Flavor Bible, and cinnamon is listed as a flavor that pairs well with blueberries. I was a little skeptical, but it's true. Cinnamon actually makes the blueberries taste a little sweeter. You only need a little, too much will overpower the blueberry flavor, but a little makes all the difference. If you can find it use Ceylon Cinnamon which has a slightly sweet flavor.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Blueberry Compote
Step 1: Combine the blueberries, cinnamon, sugar, lemon juice, and water in a saucepan.
Step 2: Cook the berries until soft and broken down. Stir in the other half of the blueberries and vanilla
That's it! That's how easy it is to make this easy blueberry compote. All the flavors meld togethr into this delicious deep purple berry sauce.
What to Serve with This Compote
This is a very versatile sauce. It can be paired with a number of other recipes including:
- As a filling for homemade crepes
- As a topping for cheesecake
- A sauce for my vanilla bundt cake
If you make this yummy blueberry compote please leave a rating and a comment below.
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Easy Blueberry Compote with Cinnamon and Vanilla
Equipment
- Storage Container
Ingredients
- 2 cups (300 grams) fresh blueberries divided (frozen blueberries can also be used)
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
Instructions
- This compote makes 1-1/3 cups of blueberry compote. If using it as a dessert topping allow 1/4 cup per serving
Make the Compote
- Rinse the blueberries in a colander. Pour them onto a stack of paper towels and pat them dry.
- Combine 1 cup (150 grams) of the blueberries with the sugar, water, cinnamon, salt, and lemon juice in a medium non-reactive saucepan. Stir until the sugar coats the blueberries and let the mixture sit for 5 minutes. This process will begin to draw moisture from the blueberries.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. As soon as the mixture reaches a boil, immediately reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the blueberries have broken down and the liquid has thickened slightly.
- Remove the compote from the heat and stir in the vanilla extract and the remaining 1 cup (150 grams) of fresh blueberries. The residual heat will warm the fresh berries without fully cooking them, creating a nice contrast of textures.
- Let the compote cool for 10 minutes before serving, or transfer to a heat-proof bowl and refrigerate until completely chilled.
Storing the Compote
- The compote can be stored in the refrigerator in an airtight container for up to 1 week. It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
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