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:

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Blueberry Compote

rate this recipe:
5 from 65 votes
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes
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.



  • 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. Donna

    5 stars
    I make the compote over n over and it never disappoints. My husband’s favorite topping to his favorite cheesecakes. Thanks for sharing this recipe.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Donna, I’m so glad you love the recipe!

      • Seva

        5 stars
        This is delicious. Right amount of acid and sweetness, nice texture. Thank you. 👍

  2. Dawson Nash

    5 stars
    I plan on making this to serve with tapioca pudding. I have a feeling it’s going to be delicious.

  3. Pj

    Can we use frozen blueberries instead?

    • Phoebe Moore (L&L Recipe Developer)

      Hi PJ, yep! Frozen blueberries work great here.

  4. S.caron

    5 stars
    My husband craved for a topping for my cheesecake and found this recipe..Turned out pretty good..will make it again in the future

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you enjoyed it!

  5. Beverley W

    5 stars
    So easy and so tasty! I made this as a topping for a Vegan ‘cheesecake’ (i.e Tofu-cake) it turned out well and was delicious!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Beverley, what a great use! So glad you enjoyed the compote.

  6. Alicia

    5 stars
    Love this recipe. I’ve made the original a couple times and this time I included a mix of raspberries and blueberries and the used the compote in my ice cream mixture after cooling it down. Worked so well!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Alicia, so glad you love the recipe! That variation sounds delicious.

      • Johanna

        5 stars
        My son absolutely loved it! I didn’t even get a chance to try it because he claimed it. lol I’m making a triple batch to make sure we have enough.

  7. Janelle

    5 stars
    I just made this for my family and it was a hit, what a great addition to our pancakes.

  8. Kayla

    5 stars
    Sooooo good! And my teeth are sooooo blue 😂 worth it.

    • Jeanine Donofrio

      ha ha, I’m so glad you enjoyed it 🙂

  9. Connie

    5 stars
    Have made this twice and it’s amazing. My Pancakes have never tasted better. This Recipe is a Keepet.

    • Jeanine Donofrio

      I’m so glad you loved it!

  10. M L S

    5 stars
    Love this recipe. It’s so good and can be eaten by itself.

    • Phoebe Moore (L&L Recipe Developer)

      Hi, I’m so glad you love the compote!

  11. Blueberries are my favorite fruit and your compote makes the tastebuds come alive! I’d like to share a hack I learned in France when I lived there. Wash the blueberries in vinegar water and rinse clean to get ALL the bugs and pesticides away and enjoy tasty AND clean goodness! Works for any fruit and on leafy greens, too.

    • Lili Woo

      The pesticides keep bugs away, and are only outside, so all you need to do is a rinse with water.

  12. Michael

    5 stars
    Really very good and easy. Just made a “one”lemon pie but it looked like it needed something. Didn’t want dairy like whipped cream so found this and it was perfect. Great with a spoon but made the pie so much better. Thank you. May try adding a little fresh thyme next time but it doesn’t need it.

  13. Suzanne

    5 stars
    I’ve made this a few times. I love it! Thanks for sharing.

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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.