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Homemade blueberry compote in a glass jar on a round wooden board surrounded by bowls of Greek yogurt topped with compote and a blue cloth.

Blueberry Compote (with fresh or frozen blueberries)

This delicious blueberry compote comes together in about 10 minutes and makes everyday breakfasts and desserts feel a little more special. Think of it as a simple refrigerator jam with a hint of lemon that's the perfect topping or spread for everything from yogurt and pancakes to warm biscuits.
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Course: Condiments and Sauces
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1.25 cups
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Equipment

  • dry measuring cups
  • measuring spoons
  • microplane zester
  • juicer
  • medium saucepan

Ingredients

  • 2 cups fresh or frozen blueberries
  • 2 to 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract

Instructions

  • Combine the blueberries, sugar, lemon zest, lemon juice, water, and cornstarch in a medium saucepan over medium-low heat.
  • Cook stirring occasionally, until the blueberries burst and the mixture is slightly thickened, about 8-10 minutes.
  • Remove the pan from the heat and stir in the vanilla extract. Let cool to room temperature. (The mixture will thicken as it cools.)