Blueberry Compote

Whether you have blueberry compote on yoghurt, pancakes, french toast, cheesecake, or even BBQ meats. There is no denying that blueberries are delicious, and it has to be said they are one of my favourite berries. With this being said, for this recipe, I wanted to highlight and amplify the wonderful flavour blueberries offer with minimal additives. And the ingredients I use are only there to extend the compote's shelf life while enhancing the blueberry's natural flavour. Oh and like all my recipes it's completely gluten-free!

Jump to recipe

What is a blueberry compote?

A compote is traditional whole or slightly chopped berries with a splash of liquid stewed into a thick sauce. Compotes are usually eaten on the day or within a few days of when they were made. Unlike jams, preserves, jellies and chutneys, compotes don't have a long shelf life. While compote recipes usually include sugar to help create a syrupy texture and enhance the flavour. It is worth noting that the sugar used in a compote is not used to preserve the berries. Sugar isn't the only additional ingredient chefs frequently like to add: lemon juice, citrus zests, sugar, honey, maple syrup, and spices are such examples that could be added to a recipe to enhance the berry's flavours.

Ingredients you'll need

I always recommend using the best quality ingredients and sustainably sourced when possible. Also, if this is your first time cooking gluten-free for someone with Coeliac disease, I always recommend checking the ingredients label before using because Gluten can sneak into recipes when you least expect it. Below is each ingredient you will need:

• Granulated sugar - White granulated sugar works best with this recipe. If you want a subtle hint of molasses in your blueberry compote. Swap the granulated white sugar for light brown sugar at a 1:1 ratio. This will make an overall darker compote.

• Frozen blueberries - Frozen blueberries will work best in this recipe as they have a higher water content. You can use fresh instead. Replace the frozen blueberry with fresh at a 1:1 ratio.

• Lemon juice - Lemon juice is used to extend the compote's shelf life. Plus, it helps liven up the flavours. I suggest using freshly squeezed lemon juice from any generic unwaxed lemon. You can find unwaxed lemons at most major supermarkets. Alternatively, you can use lemon juice from the bottle but reduce the quantity by 1/2 if from concentrate.

• Lemon zest - The zest of one fresh lemon. It should be an unwaxed lemon, which you can find at most major supermarkets. You could get away without using lemon zest as you used lemon juice from the bottle. The zest does bring an extra element of freshness and flavour to the overall compote.

• Ground Spices - Blueberries compote with a hint of ground spice is one of the best ways of upping your compote game. Cinnamon, allspice, nutmeg, ginger, and mace all complement the flavour of blueberries. If you want more of a floral twist, lavender goes excellent with blueberries and lemon.

Frequently Asked Questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make this blueberry compote recipe gluten free?

As someone with Coeliac disease, all my recipes are 100% gluten-free. Plus, the good news is compotes typically are naturally gluten-free. However, what you decided to serve the compote with might not be gluten-free. For example, American pancakes are often made with wheat flour, making it no longer safe for coeliacs to eat. With this in mind, do be cautious of cross-contamination if your household kitchen isn't 100% gluten-free and you are cooking for someone with coeliac disease or who's gluten intolerant. Also, please inform your guest if there are any risks of contamination.

Can I make this blueberry compote recipe dairy free?

Nearly all of my recipes are dairy-free due to feeling better not eating dairy. Plus, my partner is lactose intolerant. So, I like to ensure my recipes are dairy-free for him! Plus, the good news is compotes are naturally lactose-free. The only risk of dairy around compotes is what you choose to serve it with, as porridge, pancakes, and yoghurts often contain dairy.

Can I make this blueberry compote recipe vegan?

Like most compotes, this blueberry compote recipe is 100% vegan. The only risk of animal products around compotes is what you choose to serve them with, as porridge, pancakes, and yoghurts often contain dairy. Also, some recipes online like to add honey to their compotes, which the recipe doesn't do as it gets its sweetness from the sugars from the blueberries and a bit of caster sugar.

How do I store blueberry compote?

I recommend storing this blueberry compote in an air-tight container in the fridge for up to 2 weeks. The caster sugar, lemon zest, and lemon juice contribute to keeping it tasting fresh. However, unlike fruit preserves, this compote will spoil after a few weeks.

Can I freeze blueberry compote?

Blueberry compote can be stored in an airtight container in the freezer for up to three months. Just defrost overnight. Keep in the fridge for up to two weeks. Do not refreeze after it's been thawed.

Can I use fresh blueberries in this compote?

I suggest using frozen blueberries in this recipe as it helps create a delicious sauce. However, if you only have fresh blueberries, you can use them instead of frozen blueberries at a 1:1 ratio. Just ensure you wash the blueberries before use and reduce your cooking time by a couple minutes at both stages.

Recipe

Here's my recipe for a very berry blueberry compote that's gluten-free, dairy-free, and 100% vegan.

Serving 2 - 6 portions

Prep time 5 minutes

Cook time 12-15 minutes

Ingredients

• 400g frozen blueberries

• 2 tbsp lemon juice

• Zest of 1 lemon

• 4 tbsp granulated sugar

• Ground Spices (Optional)
  

Method

1. Place a small saucepan over medium heat.

2. Add the lemon juice, sugar, zest, and half of the frozen blueberries (200g).

3. Allow the mixture to cook for 5-7 minutes. Until the juice has started to release from the blueberries and they're breaking down.

4. Next, add the remaining frozen blueberries (200g) to the saucepan.

5. Cook for another 5-7 minutes until thickened and cooked through. Stir frequently to avoid burning.

6. Take off the heat and sprinkle with ground spice if using.

7. Serve with porridge, yoghurt, or pancakes. Allow to cool down before storing in an airtight container in the fridge.

Tips

• Add a dash of liqueur for a boozy twist to your Sunday brunch pancakes.

• Lavender, lemon, and blueberries are a perfect pairing. Add a spring of culinary lavender during cooking to impart a floral twist. Remember to remove before serving.

---

For more gluten and dairy-free recipes, visit proudlyglutenfree.com