My easy 3 ingredient blueberry compote recipe is perfect to use on cheesecakes and in muffins. Less than 10 minutes to make the most amazing blueberry sauce you’ve ever tasted. No cornstarch! No lemon juice! Just blueberries, water and sugar.
Why I Made This
It’s blueberry season and this recipe is the perfect way to bring out the best flavour and colour from the berries. Perfect as a topping on cheesecakes or as a special filling for muffins and cakes, my blueberry compote is good enough to eat right out of the jar!
Why You Need to Make This
I mean, could it get much easier than just 3 ingredients and a saucepan? If you need a quick topping for your desserts, this is THE recipe for you. Less than 10 minutes from prep to plate!
Ingredients and Substitutions
This is a naturally vegan recipe that uses 3 basic ingredients. As such there are no substitutions. That being said, read my FAQ section for ways you can adapt this recipe for other berries.
Blueberries: I highly recommend using freshly picked blueberries but frozen blueberries will work equally as well.
White Sugar: I used regular white sugar. You can use granulated, caster or super fine. As long as it is white sugar, the granule size doesn’t matter. I do not recommend using brown sugar.
Water: good old tap water is perfect for this recipe. No specific temperature is required as we will be heating it up.
How to Make Blueberry Compote
Add 250 grams (1 pint) of blueberries, 1 tbsp (15ml) of water and 1 tbsp of white sugar to a medium saucepan.
Heat over a medium low temperature, stirring occasionally. Patience is key when making compote as it needs to break down the berries and also reduce the juice to create that wonderful compote consistency.
After 4 minutes, your berry mixture should be looking like this. At this stage, I like to mash up some of the berries with the back of a wooden spoon. I like the mixture of some whole berries and some broken up in the compote to keep things interesting when you are eating it.
The blueberry compote should now be starting to thicken up slightly. I usually let me simmer for 8 minutes but you can leave it for longer if you prefer a much thicker consistency.
Remove the saucepan from the heat and allow it to cool for a few minutes. Look how gorgeous the 3 ingredient blueberry compote looks already. Can you imagine this drizzled on pancakes, used as an ice cream topping and poured on a cheesecake as well? It also makes the most amazing surprise filling for blueberry burst muffins (recipe coming soon). So Much Yum!
Transfer to a mason jar and allow to cool before storing in the fridge for up to 2 weeks. See, I told you it was easy peasy.
This recipe makes approx 250ml of compote, which is enough for 1 large cheesecake, 18 large muffins, or 6 large muffins and two mini cheesecakes. In the photo above, I’d already used some of it in my amazing blueberry burst muffins.
Yes! The ratio of 250g berries to 1 tbsp sugar and 1 tbsp of water works well for raspberries, strawberries and blackberries. Why not make a mixed berry compote as well? You can also easily scale up this recipe if you want more compote.
Store in a sealed mason jar in the fridge for up to 2 weeks.
Check out these delicious recipes:
- My amazing vegan rustic almond blueberry cake is comfort eating at its best
- Use this compote on my dairy free fluffy pancakes
Easy 3 Ingredient Blueberry Compote
- Wooden Spoon
- Mason Jar
- 250 g Blueberries (Equivalent to 1 Pint)
- 1 tbsp White Sugar
- 1 tbsp Water
To Make Blueberry Compote
- Add 250g (1 Pint) blueberries, 1 tbsp white sugar and 1 tbsp (15ml) water to a medium saucepan.
- Heat over a medium-low heat, stirring occasionally. After a few minutes start to break down some of the berries with a wooden spoon.
- The compote will thicken up over time. The longer you heat it, the thicker it will be. For the perfect consistency for cheesecake toppings and muffin fillings, I recommend taking the saucepan off the heat around 8 minutes.
- Pour the compote into a mason jar and allow to cool. Use as desired.
- This recipe yields 250ml of compote, which is enough for 1 large cheesecake or as a filling for 18 large muffins (recipes coming soon).
- Store in a sealed mason jar in the fridge for up to 2 weeks. Perfect as a topping for pancakes and ice cream or as a cake filling.
- You can also use this recipe with other berries such as strawberries, raspberries and blackberries. Why not mix them together for a delicious mixed berry compote?
- Nutritional information is based on 1tbsp serving with approximately 16 servings per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.