Blueberry Compote Recipe

This Blueberry Compote is thick and fruity, the perfect breakfast topping! Use it to replace syrup and add it to French Toast, Waffles, or Pancakes! Compote is French for stewed fruit; it’s made up of fruit in a sugared syrup. This can be served hot or cold, but my favorite is when it’s freshly made. Try it with Oatmeal or spread it on toast!

To see how I used this recipe check out my brunch staple Lemon Ricotta Pancakes. Crispy edges, golden brown on both sides, light and fluffy! This recipe also includes instructions on how to make a Lemon Glaze. I layered this sweet filling in between the pancakes and topped it with the lemon glaze.

Compote could be comparable to a syrup or a jam spread but can also be classified as its own dessert! Compote used to be chilled and served after dinner during the Renaissance, because of how simple and inexpensive it was to make. Top it with some whipped cream and cinnamon and you’ve got yourself dessert! For me it’s simply used to spruce up recipes as an addition, because I love to make my recipes a tad more complex and bursting with flavor.

Check out some of my other recipes, bursting with flavor:

Red Wine Braised Beef Short Ribs

Beef Short Rib Croquettes

Strawberry Rhubarb Crisp with Double the Brown Butter Streusel

Korean Bulgogi with Oyster Mushrooms

To Make This Recipe You Will Need…

Blueberries

Maple Syrup

Lemon Juice

Lemon Zest

Water

1. Add half of the allotted Blueberries to a medium sized sauce pan. Stir in the Syrup, Vanilla and Water.

2. Zest and Juice the lemon into the saucepan.

3. Cook mixture on Medium stirring frequently. You will see the mixture start to bubble, continue cooking until it turns into a rapid boil and the blueberries start to break down (about 10 minutes.) Add the remaining blueberries and cook for another 5-8 minutes. Just enough time for the original blueberries to turn into a syrup and the second half to soften.

Ingredients

• 2 c Fresh Blueberries
• ½ c Maple Syrup
• 2 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 tsp Water

Instructions

• Heat a medium sized saucepan over medium heat and add 1 cup of blueberries.
• Stir in ½ c maple syrup, 1 tsp vanilla extract, and 1 tsp of water.
• Bring to a boil. Cook for 7-10 minutes, stirring frequently.
• Add the remaining 1 cup of blueberries to the mixture and cook an additional 5-8 minutes.

Let the compote sit for a few minutes to cool before using. Use to top your favorite breakfast and brunch recipes! Like my Lemon Ricotta Pancakes, check out the recipe here!

If you love this recipe, let me know! Leave a comment down below on what you would use this recipe for! For the full prep video follow me on TikTok @theculinarycat. Make sure to pin this recipe for your next Brunch date!