Julie Clark
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Blueberry Compote Recipe with Honey and Lemon
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This easy blueberry compote recipe is a homemade blueberry sauce made with fresh blueberries, honey, lemon juice, lemon zest, vanilla and a small pat of butter for a glossy finish. It thickens in minutes on the stovetop and keeps its soft berry texture, making it perfect topping for homemade pancakes, biscuit shortcake, creamy cheesecake, ice cream, sourdough waffles and yogurt.
Blueberry compote is ready in only about 10-15 minutes. This recipe uses honey as a sweetener instead of granulated sugar, plus fresh lemon juice and lemon zest to brighten the blueberries. A little cornstarch gives the sauce body, while butter and vanilla stirred in at the end make it smooth, glossy and rich.
I keep finding reasons to make this easy blueberry compote.
This homemade blueberry compote has a warm honey sweetness, a hint of lemon flavor and a soft, spoonable texture. It’s not meant to be a firm jam like our blueberry refrigerator jam. Instead, spoon it warm over sourdough biscuits, swirl it into overnight oats, or pour it over French toast waffles.
It also works beautifully as a dessert topping. If you have a no bake cheesecake or pound cake, this blueberry topping makes it feel extra thoughtful. Serve it alongside our raspberry sauce and strawberry sauce.
The butter is our little secret in this easy blueberry dessert. Stirring it into the homemade compote after cooking gives the compote a silky finish and softens the flavor of the lemon and berries.
Love blueberries? Try our blueberry bread, blueberry crumble bars, lemon blueberry bread, blueberry oatmeal bars and red white and blueberry cake.
Enjoy! -Julie
Fresh or Frozen Blueberries?
Fresh berries work beautifully in this blueberry compote recipe and give the compote a bright berry flavor. Frozen blueberries can also be used, but they release more liquid as they cook.
If using frozen blueberries, do not thaw them first. Add them straight to the saucepan and cook the mixture a few minutes longer before adding the cornstarch slurry.
Ingredients
Since we are beekeepers, I chose to sweeten the compote with honey, but granulated sugar, brown sugar or even maple syrup would work, too.
The cornstarch and juice of the lemon make a slurry to thicken the sauce.
See the recipe card below for the complete ingredient list.
How to Make Blueberry Compote
Place the blueberries, honey and water in a medium saucepan over medium heat. Bring the mixture to a boil, stirring often.
In a small cup, whisk together the cornstarch and lemon juice until smooth. Pour the slurry into the boiling blueberry mixture.
Reduce the heat to medium-low and boil for about 4 minutes, stirring often, until the sauce thickens slightly and turns glossy.
Remove the pan from the heat. Stir in the salted butter, vanilla extract and lemon zest until the butter melts.
Let the compote cool slightly before serving. It will continue to thicken as it cools.
How Thick Should Blueberry Compote Be?
Blueberry compote should be spoonable, not stiff. When it is hot, it will look a little looser than you expect, but it thickens as it cools.
You’ll know it is ready when the liquid looks glossy, the spoon leaves a brief trail through the sauce, and some of the berries have burst while others still hold their shape.
If it gets too thick after chilling, warm it gently and stir in a teaspoon or two of water.
Best Ways to Use Blueberry Compote
Spoon blueberry compote over pancakes, waffles, French toast casserole, biscuits, cheesecake, ice cream, oatmeal, pound cake or angel food cake.
It’s also beautiful layered into parfaits with vanilla pudding or served with a brunch board.
Storage and Freezing Tips
Store blueberry compote in an airtight container in the refrigerator for up to 1 week. The sauce will thicken as it chills.
To reheat, warm it in a small saucepan over low heat or microwave it in short intervals, stirring between each one.
You can freeze blueberry compote for up to 3 months. Remove from the freezer and thaw it overnight in the refrigerator, then warm and stir before serving.
What is the difference between blueberry jam and blueberry compote?
Blueberry jam is thicker, sweeter and usually cooked longer. Blueberry compote is looser, saucier and meant to be spooned over breakfast foods or desserts.
Can I make blueberry compote without cornstarch?
Yes, but it will be thinner. You can cook the blueberries longer to reduce the liquid naturally, or keep the cornstarch for a faster, more reliable thick sauce.
Can I use sugar instead of honey?
Yes. You can replace the honey with granulated sugar or brown sugar, but honey gives this recipe a warmer flavor and smooth texture.
What spice goes well with blueberry compote?
Cinnamon, cardamom or a tiny pinch of nutmeg can work well with blueberries. Start with just a pinch so the spice doesn’t overpower the lemon and honey.
Easy Blueberry Compote with Honey
A reliable blueberry compote with honey, lemon and butter. Thickens fast, stays spoonable and works for pancakes, cheesecake or ice cream.
Servings 6
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 3 1/2 cups fresh blueberries
- ½ cup honey
- 1/3 cup water
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon salted butter
- ½ teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Place the blueberries, honey and water in a medium saucepan over medium heat. Heat the mixture to boiling, stirring often. 3 ½ cups fresh blueberries, ½ cup honey , ⅓ cup water
- In a small cup, combine the cornstarch and two tablespoons of lemon juice. Mix well. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. 2 teaspoons cornstarch, 2 tablespoons lemon juice
- Take the saucepan off the heat and add the salted butter, vanilla and lemon zest. Stir until the butter is dissolved. 1 tablespoon salted butter, ½ teaspoon vanilla extract, Zest of 1 lemon
- The sauce will continue to set as it cools. Serve over biscuits, cheesecake, ice cream, pancakes and more!
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the sauce. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 156kcal | Carbohydrates: 37g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 87mg | Fiber: 2g | Sugar: 32g | Vitamin A: 105IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.4mg
