Easy 3 Ingredient Blueberry Compote
This easy 3 ingredient blueberry compote is perfect for cheesecakes, pancakes, muffins, and more. It comes together in under 10 minutes using just blueberries, sugar, and water — no cornstarch and no lemon juice required. Makes 1 US Cup.
Equipment
- Saucepan
- Wooden Spoon
- Mason Jar
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 250 g Blueberries (About 1 pint - fresh or frozen)
- 1 tbsp White Sugar
- 1 tbsp Water
Instructions
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 continue to thicken as it cooks. For the perfect consistency for cheesecake toppings and muffin fillings, remove the saucepan from the heat after about 8 minutes.
- Pour the compote into a mason jar and allow to cool. Use as desired.
Video
Notes
- Yield: This recipe yields approximately 250ml or 1 US Cup of blueberry compote, which is enough for 1 large cheesecake or several smaller desserts.
- Storage: Store blueberry compote in a sealed mason jar in the fridge for up to 5-7 days. It can also be frozen for up to 3 months.
- Options: This recipe works well with other berries such as strawberries, raspberries and blackberries. Combine them for a delicious mixed berry compote.
- Recommended Recipes: Use this compote as a topping for my no-bake mini blueberry cheesecakes or as the not-so-secret ingredient in my blueberry burst muffins.
- Nutrition: Nutritional information is based on a 1 tablespoon serving, with approximately 16 servings per recipe. Values are estimates provided for informational purposes only.
Nutrition
Serving: 1 tbspCalories: 12kcalCarbohydrates: 3gProtein: 0.1gFat: 0.1gFiber: 0.4gSugar: 2.3g
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