Easy 2- Ingredient Blueberry Compote Recipe
With this 2-ingredient easy blueberry compote you'll get a more concentrated blueberry flavor, a longer shelf-life, and a jammy texture! Use on pancakes, biscuits, ice cream -you name it!
Ingredients
Equipment
Method
- Rinse the blueberries well and remove any stems or leaves.If using frozen blueberries this is not needed.16 oz blueberries
- Add all the blueberries, sugar and lemon zest (if using) to a medium saucepan and stir to evenly incorporate. Make sure any stems & leaves are removed.16 oz blueberries, 1½ oz granulated sugar, ½ medium lemon, zest only
- Cover with a vented lid and allow the blueberries to reduce over low-medium heat for 10-15 minutes. The final consistency should resemble a chunky blueberry syrup.
- Serve as desired. If using on pancakes or even ice cream, you may want to serve hot/warm but if using to fill cakes/cupcakes it's best to wait for the compote to cool.
- Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 6 months.
For a thicker consistency, use a spoon or potato masher to crush about a third of the blueberries
Nutrition
Notes
- The compote should be at a steady, mild simmer, not a boil. Do not exceed medium heat because this can cause the sugars to burn and the syrup to bubble over.
- If you like, you can blend the compote until smooth to turn it into a delicious blueberry sauce!
- This recipe doesn't call for a ton of added sugar but if you like a sweeter compote, feel free to add more. However, more sugar means it is more likely to burn, so keep the heat low to avoid this.
- Be careful if tasting while the compote cooks, since sugar syrup is VERY HOT and can burn you.