- Dish type
- Fillings for pancakes
A deliciously thick and fruity berry compote recipe. Serve with ice cream, pancakes, waffles or anything you fancy.
110 people made this
- 185g frozen raspberries
- 150g frozen blueberries
- 100g caster sugar
- 4 tablespoons water
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Combine the raspberries, blueberries, sugar and water in a small saucepan; bring to the boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Reviews & ratingsAverage global rating:(112)
Reviews in English (94)
by Amy F.
I halved this as it was just my daughter and I, and I used only blueberries since I didn't have any raspberries. I can only imagine how great this is with them! With just blueberries it was lovely. I love how quickly this comes together too. Thanks!-09 Jul 2010
by Sarah Jo
I used 3/4 cup each blackberries/half raspberries (that's what I had on hand), 1/4 cup of Splenda, a little more water than called for (as I wanted it a little thinner) and I added a tablespoon of lemon juice. This was just sweet enough and made an excellent topping for fat free frozen yogurt.-21 Aug 2010
good recipe.. I did have to tweak it a little because it wasn't thickening. I added some cornstarch to some cold water and threw that in. It thickened and was very yummy!!-01 Aug 2010
Easy Blueberry Compote
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An easy blueberry compote that can be used to top all of your favourite desserts like ice cream and cheesecake and even breakfast dishes like pancakes and waffles. This delicious, summery berry sauce is simple to make, and can be made with fresh or frozen berries. Read on for all the details!
Desserts are always delicious on their own, but when you add a topping to it, (like I suggest in most of my dessert recipes!) you just take that dessert over the top.
A few toppings I love are my raspberry sauce and my cherry sauce, both pair perfectly with so many desserts, like this decadent chocolate tart! There&rsquos also maple caramel sauce and of course, coconut whip that goes with almost everything.
And then there&rsquos this easy blueberry compote I&rsquom sharing with you today. It&rsquos a sweet, delicious blueberry sauce with a hint of fresh lemon flavour that also pairs well with so many desserts and breakfast favourites.
My American friends will be shaking their heads and tutting because this cheesecake isn't baked.
But honestly, this kind of no bake cheesecake has it's own merits.
It is creamy and tart and so easy to make.
I actually prefer the light and creamy texture of a no bake cheesecake. Sometimes a baked cheesecake can be a bit rubbery, it just doesn't have the same mouth feel.
Go on, give it a go!
The ingredients you'll need
You'll only need three ingredients (plus some water) to make this blueberry compote! How cool is that? The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Blueberries: One of my favorite fruit! I use fresh blueberries in this recipe. I don't recommend using frozen blueberries. The flavor and texture will be all wrong. I mostly reserve frozen blueberries for smoothies.
Lemon juice: Helps to thicken the compote. Be sure to use freshly squeezed lemon juice.
Sweetener: My favorite sweetener is stevia glycerite, so that's what I use in this recipe. The amount I use equals about ¼ cup of sugar, so you can use a comparable amount of your favorite sweetener.
Homemade Blueberry Ice Cream & Raspberry Butterscotch (!) Sauce for Fruit Lovers Everywhere
Rose Levy Beranbaum is a bonafide baker—and she wields a James Beard award to prove it—but the cookbook author and blogger is also a pro when it comes to preparing homemade ice cream. It’s this topic that’s at the center of her newest cookbook, “ Rose’s Ice Cream Bliss ,” an ode to the summertime staple.
This summer, after all, may not be spent chasing after the ice cream truck or spooning into a sundae at your favorite local shop. Instead, you may simply resort to churning your own ice cream at home. Not only will you not have to worry about waiting in a pesky line, but you’ll be able to pick and choose exactly what you want to make.
Rose's Ice Cream Bliss, $22.50 on Amazon
Your first step will be turning to Rose’s ice cream tome, which is filled with more than 100 recipes for ice cream flavors, from the more traditional like peach and vanilla to the more unusual like Thai corn and royal velvet lavender. Rose flaunts her baking chops in this book too, proposing ice cream accoutrements like rhubarb compote and chocolate wafers. The book is poised to bring the ice cream party straight to you.
Ahead, look to Rose’s instructions for blueberry ice cream, along with a recipe for her raspberry butterscotch sauce, both of which will remain summertime staples for years to come. The finished blueberry ice cream results in a bright purple sheen, thanks to the addition of a homemade blueberry purée, and is churned with only a handful of ingredients (namely heavy cream and milk).
Annovero Dessert Bowls, $29.99 on Amazon
And if there are days where you simply don’t want to cobble together the ingredients for the task, look to enriching store bought ice cream with Rose’s raspberry butterscotch sauce, which swirls raspberry purée into a nutty, buttery butterscotch. Drizzle it over whatever ice cream you’ve got or just lick it off the spoon. It’s that good.
Excerpted from Rose’s Ice Cream Bliss © 2020 by Rose Levy Beranbaum. Photography © 2020 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Blueberry Ice Cream Recipe
I fell in love with the gorgeous purple color of this ice cream in Erin McDowell’s wonderful book “The Fearless Baker.” Despite being a major proponent of custard-style ice creams, I realized that the subtle flavor of blueberry would benefit from this eggless Philadelphia-style ice cream base, and the berries’ high fiber would keep the ice cream from being icy. I used my usual 3 to 1 cream to milk ratio, decreased the amount of dairy in proportion to the blueberries to make it as creamy as possible, and boiled away some of the liquid in the blueberries. This gives it the creamiest texture, and it is scoopable right from the freezer! Erin’s inspiration to pulverize the entire vanilla bean gives it an amazing flavor that brings out the special qualities of the blueberry. The vanilla bean’s seeds also add a delightful little crunch. Wait to make this ice cream when blueberries are in season for the best flavor and color, and freeze some of the berries for sweet summer memories in winter. Also be sure to freeze some red rhubarb, which has an earlier season. Adding Rhubarb Compote (page 205) is a sensational way to enhance the blueberry flavor without overwhelming it swirl it into the base as described on page 64.
Blueberry Ice Cream
- Sweetened blueberry purée: 4 cups/584 grams of blueberries
- 250 grams/1 ¼ cups sugar
- 1 vanilla bean, split in half lengthwise
- Ice cream base: 464 grams/2 cups heavy cream
- 161 grams/ ⅔ cup milk
- 556 grams/about 1 ⅔ cups sweetened blueberry purée
- 10 grams/2 teaspoons lemon juice, freshly squeezed and strained
- To make the sweetened blueberry purée, In a medium saucepan, with a silicone spatula, stir together the blueberries, sugar, and vanilla bean.
- Over medium-high heat, stirring constantly, cook the mixture until the sugar has dissolved and the juices are bubbling. Then lower the heat to medium and continue cooking at a rapid boil, stirring often, until the berries are very soft and the mixture is very thick, about 10 minutes. As it begins to thicken, turn down the heat to medium-low. As long as the juices are bubbling very thickly it will be fine. But the more water that evaporates, the creamier the ice cream will be. Reduce to about 556 grams/1⅔ cups/394 ml.
- Scrape the mixture, including the vanilla bean, into a large mixing bowl or blender container.
- Add the cream and milk to the blueberry mixture. Use an immersion blender to purée it until very smooth. (Alternatively, use a countertop blender, but be sure to scrape out as much as possible from the sides and lid—it helps to set a piece of plastic wrap on top before closing the lid.)
- Pour the purée into the strainer and press it through the strainer into the bowl. Scrape any mixture clinging to the underside into the bowl. Stir in the lemon juice.
- Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool it in the ice water bath.) Set a covered storage container in the freezer.
- Churn the blueberry purée in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Raspberry Butterscotch Sauce Recipe
This rosy tinged, lilting raspberry butterscotch sauce is divine with so many ice creams, from fruity to chocolate. Butterscotch is caramel made with brown sugar. I use Muscovado sugar to give it extra flavor dimension, but brown sugar is also delicious. The sauce would also be lovely laced through the ice cream after spinning.
How To Make Blueberry Compote
One of the best things about making this easy blueberry sauce is that it works with frozen or fresh blueberries. I prefer frozen because they are readily available at a moment’s notice and super convenient. And, frozen blueberries are just as healthy. So, no worries there. Now, let’s make it!
- Add 1 cup of the blueberries, water, maple syrup, lemon juice, and cinnamon to a small saucepan. Then, cook over medium-high heat until the mixture comes to a boil and the blueberries start to pop and break. This usually about 8-10 minutes when using frozen blueberries.
- Next, reduce the heat down to a simmer and gently mash the cooked blueberries with a wooden spoon, plastic spatula, or potato masher until you get the consistency you desire.
- Finally, add the remaining blueberries and cook for 8-10 more minutes.
- You can serve it right away, but I like to let it cool for just a few minutes so it will thicken up just a bit.
How To Thicken Blueberry Compote
The acidity in the lemon juice works very well with the sugars in the maple syrup and blueberries as a natural thickening agent. However, if you would like your blueberry compote to be more like a pie filling that’s very easy to accomplish.
The easiest way to do this is by making a cornstarch slurry and stirring it into the sauce while the blueberry compote is still hot. What is a slurry? It’s a simple mixture of water and cornstarch whisked together. When added to a hot liquid it thickens very quickly.
How To Make Cornstarch Slurry
- Combine 2 parts water and 1 part cornstarch to a small mixing dish and whisk until it’s well combined. A cornstarch slurry ratio is 2:1 so it’s very easy to whip up no matter the amount you need. However, a little goes a long way.
- I would suggest using 2 Tbsp of water and 1 Tbsp of cornstarch. Then, slowly pour into the compote while hot and stir until it thickens. You may not need to use the whole slurry.
You are going to love this Healthy Blueberry Compote recipe. It’s…
Try enjoying this incredible blueberry sauce on top of my Blueberry Quinoa Breakfast Bowl and Raw Oat Banana Nut Bowl.
Pro Tips & Tricks
- How To Store: You can store your blueberry compote in a glass jar or covered container for up to two weeks in the fridge. Simply reheat in the microwave or in a small saucepan when you’re ready to enjoy.
- Frozen or Fresh Blueberries: I prefer frozen but either work wonderfully. However, fresh blueberries cook in less time. Usually around 5-6 minutes as opposed to 8-10 minutes.
- Sweetener: You can leave out the maple syrup if you prefer less sweetener. But, it may not thicken as well. So, use the cornstarch slurry if you want a thicker sauce.
If you try this recipe be sure and let me know! Leave a comment, rate it, and don’t forget to tag a photo #shaneandsimple on Instagram. Peace, grace, and good vibes.
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Blueberry Compote only has 3 ingredients and can be made in less than 20 minutes. It is the perfect addition to pancakes, waffles, cake or ice cream.
Blueberry Compote is a fancy name for fruit sauce! It can be made with fresh fruit or frozen fruit. It has so many uses too. My favorite way to enjoy blueberry compote is on pancakes. I think it is a perfect accompaniment to my lemon pancakes but it is also delicious on waffles and crepes. It would also be delicious on this pound cake. I also love it over vanilla ice cream.
Blueberry Compote is a nice alternative to syrup. Not as sweet and sugary although there is definitely sugar in it. There are so many possibilities for ways to use blueberry compote! It just makes everything taste better and looks fancier and only takes minutes to put together.
Here’s all that you will need for this recipe.
Try adding extra flavors such as:-
- finely grated lemon zest
- finely grated orange zest
- a pinch of cinnamon
- a teaspoon of vanilla extract
- a splash of rum, brandy or grand marnier (adult version)
How To Store Homemade Compote
- Preserve jars: I like to store my preserves in these Weck preserving jars.
- Fridge: Tip the cooked compote into a sterilised glass jar and seal while hot. Store it in the fridge for up to 2 weeks unopened. Once opened, use within 3-4 days.
- Freezing: Once cooled, freeze the compote in large ice cube trays. Once solid, transfer to an airtight container or ziplock bags. This way you can thaw only as much as you need. Thaw in the fridge overnight, or thaw in a saucepan or microwave if you want to serve it warm.
- Gifting: Make it the day before gifting so that it keeps for as long as possible. Don’t worry, it’s very quick to make. While still hot, seal it in jars and place it in the fridge to cool completely. Tie a nice ribbon around the top, add a gift tag and place it in a cute basket or gift bag.
It is always fun when the kids want to get in the kitchen and make a dish on their mind. If you search fruit compote, you will find all kinds of recipes. We were wanting to make something that was not loaded down with the added sugar compote usually contains. So, this recipe is simple and easy for kids to help with or make themselves (with supervision.)
For those that don’t know what compote is, here is a definition from Merriam-Webster Dictionary.
“Compote: a dessert of fruit cooked in syrup.”
The following recipe was made by my kids. We chose to use maple syrup instead of raw sugar.
Oh! We also made applesauce too! Just cooked down apples in water. No sugar added.