This Quick Blueberry Compote is refined sugar free and only requires three ingredients. Use it on pancakes, waffles, with yogurt, granola, or even on baked chicken to get multiple purposes out of it!
I love making things that can have multiple purposes. You know, like shredded chicken that can be made for tacos and then added to a salad. Or pesto that can be tossed with pasta or added to your eggs the next morning. You only have to prep and cook once in order to get 2 or 3 different uses from the food. This blueberry maple compote is similar. It takes you under 10 minutes to make, and you can store this in the refrigerator for up to a week and use it for so many breakfast items (or on baked chicken!). Plus, this compote only requires three ingredients: blueberries, maple syrup, and lemon juice . That’s all.
Can I use frozen blueberries to make the compote?
Absolutely. You’ll just need to add about 5 minutes to the simmer time for the blueberries to defrost, but you can place the blueberries directly from the freezer into the saucepan.
What can I use this blueberry compote for?
Oh, my friend. So, so many things.
- Top these Fluffy, Classic Pancakes with blueberry goodness (I like to reduce the simmer time to make it even more liquidy so it acts as my maple syrup, too).
- These Belgian Waffles are my family’s favorite waffles (and contain a teensy, tiny amount of sugar).
- Put it on homemade granola from this recipe from Wild Wild Whisk.
- Spoon it between layers of yogurt for a quick breakfast on-the-go
- Spoon over your chicken before baking in the oven for 25-30 minutes. It’ll kind of caramelize on the chicken creating a sweet burst of flavor on your chicken.
Thick v. Thin Blueberry Compote
If you’re making pancakes, I highly recommend you add 1 Tbsp of maple syrup to the recipe and reduce the simmer time by a couple of minutes. This’ll make the blueberry compote thinner, which I prefer on my pancakes and waffles. It acts as both your delicious pop of fruit on your pancakes as well as your maple syrup.
Quick Blueberry Compote
- 1 cup blueberries
- 2 Tbsp maple syrup
- 2 tsp fresh squeezed lemon juice
- In a small saucepan on medium-low, simmer blueberries, lemon juice, and maple syrup for 8-9 minutes. Once blueberries are bubbly and start to break up with the back of a spoon, take off heat and let them sit for a few minutes to thicken.
- Serve with pancakes, waffles, yogurt*, granola*, etc.