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Blueberry Compote



A spoon scooping blueberry compote out of a bowl.
Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich

This easy blueberry compote recipe has infinite applications. Stir it into Greek yogurt with a handful of granola, or spoon it onto crepes, French toast, or waffles. Serve fruit compote alongside a pound cake or cheesecake, or swirl it into vanilla ice cream. Turn it into a silky blueberry sauce by adding a few more tablespoons of water and whisking vigorously over medium heat until all the berries burst (or even blitz in your blender), then drizzle it over pancakes or oatmeal in lieu of maple syrup.

While fresh blueberries provide the best texture, frozen blueberries work just fine. Strawberries, raspberries, and blackberries all make excellent fruit compotes; adjust the amounts of sweetener and lemon juice and zest to taste. Swap in peeled, cored, and cubed apples or pears, or experiment with other flavor profiles, like adding a dash of coriander, combining raspberries with lime juice and zest, or adding a pinch of ground cinnamon and splash of vanilla extract to apples for autumnal vibes.

Leftover blueberry compote keeps in an airtight container in the fridge for up to one week. Reheat in a small saucepan over low heat on the stovetop.

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes about 1½ cups


½ cup (100 g) sugar
2 (3x½") strips lemon zest
2 cups blueberries (about 10 oz.)
1 Tbsp. plus 1½ tsp. fresh lemon juice


  1. Bring ½ cup (100 g) sugar, 2 (3x½") strips lemon zest, and ½ cup water to a boil in a 1-qt. heavy saucepan and cook, uncovered, 5 minutes. Discard zest. Stir in 2 cups blueberries (about 10 oz.), bring to a simmer, and cook, stirring occasionally, until blueberries begin to burst, 3–5 minutes. Remove from heat and stir in 1 Tbsp. plus 1½ tsp. fresh lemon juice. Serve warm or at room temperature.

    Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich

    Editor’s note: This recipe for blueberry compote was first printed in the July 2006 issue of ‘Gourmet.’ Head this way for more of our best blueberry recipes

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  • Substituted 2 cups ripe strawberries and only used 1/4 fine sugar. Served it warm on French Toast. My guests loved it and it was simple to prepare.

    • Anonymous

    • San Francisco, CA

    • 8/7/2006

  • Delicious is the word. I didn't have any lemons but substituted orange zest, and a little extra than the recipe called for. Other than that, it was perfect! Nice flavor and texture, will make again. Would likely be fantastic drizzled over your favorite cheesecake!

    • sanguinesoul

    • Canada

    • 8/26/2006

  • This is delicious if allowed to chill, for a cold blueberry soup. It's a delicious dessert on its own! I make this "soup" every month or so using frozen blueberries we picked last summer.

    • Anonymous

    • Hillsborough, NC

    • 4/9/2008

  • This was wonderful. The mind boggles at the adaptations one could make, using different fruits, and perhaps mint or orange instead of the lemon. A big hit.

    • mrspaul

    • London, England

    • 7/29/2008

  • Yum! Cut down on sugar. Used strawberries instead of blueberries and fresh mint. Didn't bother with lemon juice. Very good mixed with plain yoghurt to balance sweetness.

    • frannybb

    • Dubai

    • 2/26/2009

  • An excellent standard recipe that easily meets a wide range of needs...

    • rtaylor49

    • New York

    • 2/14/2011

  • This is sooo good! Like another reviewer mentioned I skipped the lemon juice in the end, and didn't miss it at all.

    • Kruthika

    • 6/22/2011

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