Blueberry Compote

This easy blueberry compote is sweet, jammy, and bursting with bright berry flavor. It's a perfect topping for pancakes, waffles, yogurt, and more.

Blueberry compote

I have a super simple recipe for you today: a 5-ingredient, 20-minute blueberry compote. It’s one of my favorite recipes to make when I have a surplus of fresh berries (or a big bag of frozen berries) on hand. It tastes so good that you could eat it with a spoon, but it’s really meant to be used as a topping. Drizzle it over pancakes, oatmeal, or a scoop of vanilla ice cream for a delicious pop of bright berry flavor.

Blueberry compote recipe ingredients

Blueberry Compote Recipe Ingredients

Here’s what you’ll need to make this easy blueberry compote recipe:

  • Blueberries, of course! Fresh or frozen blueberries work great here. To give the compote plenty of texture, I add half at the beginning of the cooking process and half partway through.
  • Maple syrup – For sweetness.
  • Vanilla extract – For warm depth of flavor.
  • Fresh lemon juice – I absolutely LOVE blueberry + lemon together. The lemon’s tang perfectly complements the berries’ sweetness.
  • And water – To help the berries and maple cook down without burning.

So simple!

Find the complete recipe with measurements below.

Blueberry sauce in small saucepan with spoon

Blueberry Compote Serving Suggestions

When you pull this blueberry compote off the stove, you’re going to want to dig in right away (at least I always do!). But if you can, I recommend waiting a few minutes before you serve it. The compote becomes thicker and jammier as it cools, which I think makes it all the more delicious. Once it thickens to your liking, serve it over…

Leftover compote will keep well in an airtight container in the fridge for up to 5 days. It also freezes well. Tip: I like to make a big batch and freeze it in ice cube trays. That way, I can thaw individual portions for a bowl of oatmeal or a stack of pancakes down the road.

How do you like to use blueberry compote? Let me know in the comments!

Blueberry compote recipe

More Favorite Blueberry Recipes

If you love this blueberry compote, try one of these yummy blueberry recipes next:

Blueberry Compote

rate this recipe:
5 from 13 votes
Prep Time: 2 mins
Cook Time: 18 mins
Total Time: 20 mins
Serves 4
This easy blueberry compote is a delicious topping for pancakes, waffles, yogurt, ice cream, and more! I like to use fresh blueberries when they're in season, but frozen ones work well here too.


  • 2 cups fresh blueberries
  • ¼ cup maple syrup
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract


  • Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
  • Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.


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Rate this recipe (after making it)

  1. Judy

    5 stars
    I’m so happy to have found this recipe to put my frozen blueberries to good use. Absolutely delicious! Easy, too!

  2. Lynn

    5 stars
    It was wonderful over cheese danish.

    • Jeanine Donofrio

      I’m glad you enjoyed it!

  3. Bill

    5 stars
    Market had blueberries on sale so I overbought. Froze haf, made the other half into a double batch of this. It was DELICIOUS!!!!

    • Jeanine Donofrio

      I’m so glad you loved it like we do 🙂

  4. Kelly

    Do you think I could use Swerve in place of the maple syrup?

    • Jeanine Donofrio

      Hi Kelly, I’ve never had Swerve so I’m not sure.

  5. marilyn

    if using frozen berries- should they be thawed first or used frozen?

    • Jeanine Donofrio

      Hi Marilyn, I’d add them frozen and just cook them a little longer if necessary.

  6. carol

    i personally love this compote with french toast that crunchy bread and this yum blueberry flavour yum

    • Jeanine Donofrio

      Me too! I just had it on french toast the other day 🙂

  7. Ann Sellers

    Can this be frozen?

    • Jeanine Donofrio

      Yep! It freezes very well. I like to freeze it in ice cube trays for individual servings.

  8. Ms. Havisham

    5 stars
    This recipe made a great compote! I drizzled it (well, more like “spooned” it) over both fresh mozzarella and grilled polenta rounds. Excellent! Thanks for posting it!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.