A sweet and tangy lemon blueberry compote recipe for pancakes, cheesecake, ice cream, oatmeal, and so many other desserts and sweet breakfast dishes. It is quick, easy, and super yummy! All you need to make this delicious blueberry sauce is fresh blueberries (or frozen- any cooked blueberries work in the end!), a lemon, sugar, and a pinch of salt!
Have you ever wondered how to cook blueberries? Have you ever tried making your own compote? Doesn't matter if the answer is yes or no; you have to try this lemon blueberry compote recipe! The combination of lemon and blueberries immediately makes me think of summertime, when blueberries are abundant, sweet, and juicy. In Wisconsin, the winters are so long that I just crave summer and fresh blueberries! So, I satisfy the craving by making this vegan blueberry compote with lemon and coconut sugar. It is a beautiful and tart lemon blueberry sauce for pancakes, French toast, and more that will satisfy all your berry cravings.
There are no artificial flavors or sweeteners in this recipe- it is just a simple and fresh blueberry sauce that you can serve warm. Such a lovely treat!
Thankfully, blueberries are usually available year-round, so this healthy blueberry compote can easily be made and enjoyed in Fall and Winter. And if fresh blueberries are too expensive during the off season or unavailable, you can easily make and enjoy this fruit compote with frozen blueberries. I prefer using organic frozen blueberries when fresh blueberries are unavailable.
I love using this vegan blueberry compote on pancakes, French toast, yogurt bowls, and anything else that needs a little extra fresh and tart kick. It is also a perfect, healthy blueberry compote recipe for cheesecake. One of my favorite ways to use this compote is on toast with goat cheese. The tang of the goat cheese and the lemon just play so wonderfully together. The blueberry sauce and goat cheese could also be a great addition to a cheeseboard for your next virtual dinner party!
Tips for Making Lemon Blueberry Compote
Before I share this recipe, I want to share with you some essential tips about how to make lemon blueberry compote. If you are wondering how to thicken blueberry compote or how to thicken fruit compote in general, it is by letting the mixture bubble on the stove. When you cook blueberries, it makes the final blueberry sauce reduce and become thicker. So, make sure you are watching the mixture while it is cooking and thickening on the stove. You want to make sure that your delicious blueberry compote doesn't burn! Secondly, make sure to squish the cooked blueberries with the back of a spoon. Do this after the berries have heated, softened, and have begun to release their juices with your saucepan still on the stove. You can smash more or less of the cooked blueberries depending on how chunky you want your final fruit compote to be.
Lemon Blueberry Compote Substitutions
In this lemon blueberry sauce recipe, you can substitute regular white sugar for the coconut sugar if you do not have it on hand. Personally, I prefer coconut sugar in this blueberry compote because it is unrefined and has a lower glycemic index than cane sugar. Frozen or fresh blueberries work in this recipe, and you can also make this an orange and fresh blueberry compote by substituting orange juice and zest for the lemon! If you do that, I would suggest using slightly less orange zest since the fruit is larger.
How to Store Your Lemon Blueberry Sauce
Once your healthy blueberry compote is completed, serve the sauce warm over your favorite sweet dishes. After you serve up what you need, store the leftover fruit compote in an airtight container in the refrigerator. You can store the blueberry sauce for up to 7 days.
Now, let's get to the lemon blueberry compote recipe! I hope you enjoy!
Lemon Blueberry Compote
This Blueberry Compote is has very simple ingredients and is easy to make. It has a hint of lemon, making this sauce perfect to add to toast, pancakes, waffles, oatmeal, ice cream, or anything else that needs a sweet and tangy element!
- 1 pint blueberries
- Zest of 1 small lemon
- 2 teaspoon lemon juice
- 2-3 tablespoon coconut sugar
- Pinch of salt
- Wash the blueberries and remove any stems.
- Add the blueberries, lemon juice and lemon zest, sugar, and salt to a small saucepan on medium low heat.
- When the mixture begins to simmer, smash the blueberries with the back of a large spoon.
- Let simmer until the mixture has thickened, which will take around 7-10 minutes.
- Let cool for around 10 minutes. Serve warm or chilled.
Fresh or frozen blueberries work for this recipe!
Make sure to store your leftovers in an airtight container in the refrigerator.
Nutrition Information:Serving Size: ¼ cup
Amount Per Serving: Calories: 75
Looks so good! Will be making 🙂
I'm so happy to hear that Tammy!